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:
|
| 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!
