Yogurt is obtained through the fermentation of milk with starter cultures composed of Streptococcus thermophilus and Lactobacillus bulgaricus. The yogurt production process encompasses several steps, including checking the characteristics of raw milk, standardizing fat and nonfat solid contents, heat treatment, inoculation of bacteria, incubation, cooling, and finally, packaging the product. This chapter aims to provide a detailed understanding of the three main methods of yogurt production: set, stirred, and liquid. Each method is thoroughly described, covering the necessary materials and specific procedures for implementation. This chapter will serve as a practical and reproducible guide for researchers and food industry professionals interested in yogurt production.