1. Are the objective and introduction written in an engaging way? Yes No     If 'No' please explain. characters left 2. Is the difficulty level accurate? Yes No     If 'No' please explain. characters left 3. Were the materials easily obtained? Yes No     If 'No' please explain. characters left 4. Was the procedure clear? Yes No      If 'No' please explain. characters left 5. Were all safety measures included? Yes No      If 'No' please explain. characters left 6. Did you obtain clear, unambiguous results? Yes No     If 'No' please explain. characters left 7. How much time did you spend on the project? Choose One... A day or less Several days About one week A couple weeks Several weeks to months 8. How much did the project cost? Choose One... Less than $20 $20 - $50 $50 - $100 $100 - $150 $150+ Optional:  Do you have any suggestions to improve this project? characters left Optional:  Attach a picture of your project (JPG, JPEG, GIF, PNG only) Optional:  Caption for picture characters left Thank you for your feedback! * Note: This is an abbreviated project idea, without notes to start your background research or a procedure for how to do the experiment. You can identify abbreviated project ideas by the asterisk at the end of the title. If you want a project idea with full instructions, please pick one without an asterisk. Abstract Yogurt is a very versatile dairy product. It's yummy eaten straight from the container, it is good for your digestive system, and it can be used in several ways for cooking. There is historical evidence that yogurt-making developed 4,500 years ago! Humans depended on yogurt-making as a way to preserve milk. Yogurt is the result of bacterial fermentation of milk. In fermentation, the bacteria consume the milk sugar, lactose, and produce lactic acid. The end-product is a thick, creamy, and tangy food product. But what conditions produce the creamiest yogurt? Is it the temperature at which the yogurt culture is added to the warm milk? Is it the fermentation time or temperature? In this cooking and food science fair project, investigate these factors and see which conditions produce the best yogurt. Instructions on how to make yogurt can be found in the first bibliographic reference. Remember to vary only one condition at a time so you know which condition has the greatest effect on the yogurt. Bibliography This website gives explicit directions on how to make homemade yogurt. Reeps, M. (n.d.). How To Make Your Own Yogurt. Retrieved October 8, 2008, from http://www.makeyourownyogurt.com/yogurt.php?step=0 Wikipedia Contributors. (2008, October 8). Yoghurt. Wikipedia: The Free Encyclopedia. Retrieved October 8, 2008, from http://en.wikipedia.org/w/index.php?title=Yoghurt&oldid=244002002 Variations For more science project ideas in this area of science, see Cooking & Food Science Project Ideas. Last edit date: 2008-10-16 12:00:00

I Did This Project! Tell us about your experience with this science project. What was the most important thing you learned? characters left What problems did you encounter? (Enter "none" if you had none.) characters left Can you suggest any improvements or ideas? (Enter "no" if you have none.) characters left How do you rate this project? Poor OK Good Very Good Excellent Optional:  Attach a picture of your project (JPG, JPEG, GIF, PNG only) Optional:  Caption for picture characters left Thank you for your feedback! Related Links Science Fair Project Guide Project Summary Difficulty  4  Time required Average (about one week) Prerequisites None Material Availability Readily available Cost Low ($20 - $50) Safety Use caution when working with a stovetop. Adult supervision is recommended. Share this Project Idea! Donate to Science Buddies Internet Safety Tips Get educated about online safety with help from Symantec. symantec.com/norton/familyresources Motorola Solutions Foundation sponsors Summer Science Camp Resource Summer Science Camp Resource

Career Focus

If you like this project, you might enjoy exploring related careers.

	Food Science Technician Good taste, texture, quality, and safety are all very important in the food industry. Food science technicians test and catalog the physical and chemical properties of food to help ensure these aspects.			Food Scientist or Technologist There is a fraction of the world's population that doesn't have enough to eat or doesn't have access to food that is nutritionally rich. Food scientists or technologists work to find new sources of food that have the right nutrition levels and that are safe for human consumption. In fact, our nation's food supply depends on food scientists and technologists that test and develop foods that meet and exceed government food safety standards. If you are interested in combining biology, chemistry, and the knowledge that you are helping people, then a career as a food scientist or technologist could be a great choice for you!
	Microbiologist Microorganisms (bacteria, viruses, algae, and fungi) are the most common life-forms on Earth. They help us digest nutrients; make foods like yogurt, bread, and olives; and create antibiotics. Some microbes also cause diseases. Microbiologists study the growth, structure, development, and general characteristics of microorganisms to promote health, industry, and a basic understanding of cellular functions.

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