Drinking Yogurt
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!
