Theoretically, the production of lactic acid also works with a low fat content, but then the yoghurt will not be as creamy and more like a drinking yoghurt. The more fat you use, the creamier the yoghurt will be.
Theoretically, the production of lactic acid also works with a low fat content, but then the yoghurt will not be as creamy and more like a drinking yoghurt. The more fat you use, the creamier the yoghurt will be.