Firm Yogurt

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:

  • Shorter time = less firm and softer
  • Longer time = firmer, more acidic
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:

  • Shorter time = less firm and softer
  • Longer time = firmer, more acidic
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!

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