Homemade yogurt

THE YOGHURT IS FERMENTED FROM PURE MILK AND, IN ADDITION TO RETAINING ALL THE NUTRIENTS OF FRESH MILK, LACTATED YOGURT IS PRODUCED DURING THE FERMENTATION PROCESS TO PRODUCE A VARIETY OF VITAMINS NECESSARY FOR HUMAN NUTRITION, SUCH AS VB1, VB2, VB6, VB12 ETC. THE CONSUMPTION OF YOGURT DOES NOT CAUSE ABDOMINAL SWELLING, GASSING OR DIARRHOEA, ESPECIALLY AMONG GROUPS WITH POOR LACTATION. CALCIUM IS ABUNDANT IN FRESH MILK AND, AFTER FERMENTATION, MINERALS SUCH AS CALCIUM REMAIN UNCHANGED, BUT LACTATE FROM FERMENTATION CAN BE EFFECTIVE IN INCREASING THE USE OF CALCIUM AND PHOSPHORUS IN HUMANS, SO THAT CALCIUM PHOSPHORUS IN YOGURT IS MORE READILY ABSORBED IN HUMANS。