This course covers bacteria, and the basic biology behind yogurt making. The accompanying Learning Guide directs the student in making both plain and fruit yogurt. A troubleshooting section is included.

Notes:

If well coordinated, it's possible for the student to prepare a batch of yogurt at the beginning of a day and put the yogurt in the refrigerator to cool by the end of the same day.

It is recommended that all yogurt preparation and incubations steps be supervised.