I know that the bacteria feed on the lactose (the sugar) naturally present in milk, so that by the end of the process of fermentation all the sugar, either natural or added, should be gone.
I'm just wondering, if you add sugar would that make the final product richer in beneficial bacteria, becase there was more sugar for them to feed on? Or would it simply mean that it would take more hours for the yoghurts to finally be ready, because there was more sugar for them to process?
I'm just curious, thanks for any answers!
asked byMariana123 (5)
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