Abstract: A yoghurt produced without the need for bacterial fermentation and methods for producing the yoghurt. Milk is mixed with coagulation control ingredients and subjected to a coagulation step. The coagulation control agents may include a mineral salt and an acidulating agent.
Abstract: A machine for making yoghurt without requiring active bacterial cultures includes a milk dispenser, an ingredient dispenser, a heating unit and a cooling unit. In particular, a vending machine further includes a credit entry component. The ingredient dispenser system releases at least one salt of a non-toxic divalent cation and at least one non-toxic acidulating agent.