How is yogurt made and why does it have more nutrients than milk?

Yogurt is made by fermenting milk with specific bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus, which convert lactose into lactic acid, thickening the milk and giving yogurt its tangy flavor. The fermentation process enhances nutrient availability and digestion, often making vitamins and minerals more bioavailable. Additionally, yogurt contains probiotics, which are beneficial for gut health and can improve digestion, making it nutritionally richer than regular milk.