Difficulty: Easy
Type: Yogurt
Preparation time: +/- 5 hours
|
Ingredients |
Whole milk Cultures: (flavors) Sugar or other flavors |
|
Dosage |
Milk (in liters) |
5 |
10 |
100 |
|
|
Cultures (pouch) (unit/pouch) |
0.1 1u |
0.2 2u |
0.4 20u |
|
Equipment |
Cheese Vat Heating system (stove, propane burner, etc.) Jars, bottles Thermometer pH meter |
Preparation
|
Fill |
Fill a container with whole milk |
|
Pasteurization (optional) |
Bring milk at at least 63°C for 30 minutes, cool rapidly. |
|
Inoculation |
Mix the culture with the milk at 40-43°C, mix them for 20-30 minutes. Leave the milk (unmixed and off the heat) until pH reaches 4.4-4.5. This may take between 4 and 6 hours. |
|
|
As soon as the pH is reached, stir the preparation until you get a homogeneous mixture. Then cool the preparation to 10-15°C. The cooling phase must be MAXIMUM 30min |
|
Flavours |
To improve the stability of the preparation pectin can be added (optional). Add the desired amount of sugar and any other flavors chosen, then mix. |
|
Storage |
Put your drinking yogurt in a jars, bottles... |
Have fun!