Preparación para hacer yogurt: Difference between revisions

From Wiki-Fou
No edit summary
No edit summary
 
(6 intermediate revisions by the same user not shown)
Line 6: Line 6:
----
----


2 liters of fresh cow milk
* 2 liters of fresh cow milk
1 pot of Yoghurt from WIDAR (full)
* 1 pot of Yoghurt from WIDAR (full)


----


2 BATCHES   
2 BATCHES   
1 without pasteurization > stand 24h
 
2 with pasteurization > stand 3-6h
[[File:S14-yoghurt27.jpg|batch with 2 and without pasteurization 1]]


----
----
{|style="margin: 0 auto;"
<gallery>
| [[File:S14-yoghurt29.jpg|thumb|upright|alt=start|prering tools and ingredients ]]
File:S14-yoghurt29.jpg|preparing tools and ingredients
| [[File:S14-yoghurt28.jpg|thumb|upright|alt=ingredients|cow raw milk, yoghurt ]]
File:S14-yoghurt28.jpg|cow raw milk, yoghurt
| [[File:S14-yoghurt27.jpg|thumb|upright|alt=recipes|batch with 2 and without pasteurization 1]]
File:S14-yoghurt24.jpg|au bain marie ]]
| [[File:S14-yoghurt24.jpg|thumb|upright|alt=au bain marie|au bain marie ]]
</gallery>
|}
 
{|style="margin: 0 auto;"
BATCH 1
| [[File:S14-yoghurt20.jpg|thumb|upright|alt=cook milk|cook milk 82 degrees]]
* 1 without pasteurization > stand 24h
| [[File:S14-yoghurt13.jpg|thumb|upright|alt=|cool down milk 42 degrees]]
<gallery>
| [[File:S14-yoghurt18.jpg|thumb|upright|alt=|add yoghurt starter ]]
File:S14-yoghurt17.jpg|cook milk 42 degrees
| [[File:S14-yoghurt11.jpg|thumb|upright|alt=|add cooled milk and stir ]]
File:S14-yoghurt6.jpg|add yoghurt starter
|}
File:S14-yoghurt4.jpg|add cooled milk and stir  
{|style="margin: 0 auto;"
</gallery>
| [[File:S14-yoghurt17.jpg|thumb|upright|alt=|cook milk 42 degrees ]]
 
| [[File:S14-yoghurt6.jpg|thumb|upright|alt=|add yoghurt starter ]]
BATCH 2
| [[File:S14-yoghurt4.jpg|thumb|upright|alt=|add cooled milk and stir ]]
* 2 with pasteurization > stand 3-6h
|}
<gallery>
{|style="margin: 0 auto;"
File:S14-yoghurt20.jpg|cook milk 82 degrees
| [[File:S14-yoghurt2.jpg|thumb|upright|alt=|put on a warm place, batch 1 for 24h, batch 2 for 6h ]]
File:S14-yoghurt13.jpg|cool down milk 42 degrees
| [[File:S14-yoghurt1.jpg|thumb|upright|alt=|keep the heat ]]
File:S14-yoghurt18.jpg|add yoghurt starter  
|}
File:S14-yoghurt11.jpg|add cooled milk and stir  
</gallery>
 
NEXT :
 
<gallery>
File:S14-yoghurt2.jpg|put on a warm place, batch 1 for 24h, batch 2 for 6h
File:S14-yoghurt1.jpg|keep the heat
</gallery>

Latest revision as of 16:40, 1 April 2016

EXPERIMENT NO. 8 YOGHURT FERMENTATION WITH LACTOBACILLUS CULTURES [1]

  • 2 liters of fresh cow milk
  • 1 pot of Yoghurt from WIDAR (full)


2 BATCHES

batch with 2 and without pasteurization 1

  • preparing tools and ingredients

    preparing tools and ingredients

  • cow raw milk, yoghurt

    cow raw milk, yoghurt

  • au bain marie ]]

    au bain marie ]]

BATCH 1

  • 1 without pasteurization > stand 24h
  • cook milk 42 degrees

    cook milk 42 degrees

  • Error creating thumbnail: File missing

    add yoghurt starter

  • add cooled milk and stir

    add cooled milk and stir

BATCH 2

  • 2 with pasteurization > stand 3-6h
  • cook milk 82 degrees

    cook milk 82 degrees

  • cool down milk 42 degrees

    cool down milk 42 degrees

  • add yoghurt starter

    add yoghurt starter

  • add cooled milk and stir

    add cooled milk and stir

NEXT :

  • put on a warm place, batch 1 for 24h, batch 2 for 6h

    put on a warm place, batch 1 for 24h, batch 2 for 6h

  • Error creating thumbnail: Unable to save thumbnail to destination

    keep the heat

Retrieved from "http://wiki.calafou.org//index.php?title=Preparación_para_hacer_yogurt&oldid=1305"