Difficulty: Easy
Type: Yogurt
Prep Time: +/- 10 hours
Yield: 100%
Ingredients |
Whole Milk Culture: (flavors) |
Dosage |
Milk (in litres) |
5 |
10 |
100 |
|
Ferment (pouch) Unit |
0.05 2.5u |
0.5 25u |
1 50u |
Equipment |
Vat Heating system (stove, propane burner, etc.) Jars Thermometer |
Preparation
Fill |
Filling a container with whole milk |
Heating |
Heat the milk to 85°C Hold at this temperature for 20-30 minutes Important step for the firmness of the final yogurt |
Inocultation |
Bring the milk to 40°C Add culture Stir for 5 minutes |
Packaging |
Put the milk in jars and close them |
Incubation |
Put jars in boiler with water Keep the water temperature between 37-40°C for 6-10 hours Adjust time and temperature to taste:
|
Cooling | Cool yogurts to stop fermentation |
VARIATION: STIRRED YOGURT
Follow the heating and inocultation process | |
Incubation | Keep the boiler at 40°C.
Maintain the water temperature between 37-40°C for 6 to 10 hours. Time and temperature are to be adjusted according to taste:
|
Packaging |
Gently stir the yogurt in the boiler until you get a smooth mixture Put the yogurt in the jars and close them Cool the jars |
Have fun!