Take the 2-minute tour ×  Yogurt is produced by the fermentation
of lactose in milk by the bacteria of yogurt-ferment. Without
those bacteria it is not possible to make yogurt.  But
surprisingly, water buffalo milk and lemon juice mixture turns
into yogurt without any third ingredient. You may first boil the
milk to sterilize it; the result doesn't change. The milk must
be water buffalo milk, cow milk or another animal's milk doesn't
make yogurt this way. One of my relatives made yogurt this way,
so this is not a myth (if you didn't hear this before).
Unfortunately I couldn't find an English recipe to share with
you here.  Can you please explain to me this chemical
phenomenon? Is fermentation involved in this process? Is this
resulting "yogurt" actually a yogurt by definition in the
perspective of cooking and chemistry?  share|improve this
question add comment  1 Answer  up vote 8 down vote accepted
This is not yogurt per definition, you are making a fresh
cheese. You can actually use other types of milk for