Preparación para hacer yogurt: Difference between revisions
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| [[File:S14-yoghurt29.jpg|thumb|upright|alt=start|raw milk, yoghurt, | | [[File:S14-yoghurt29.jpg|thumb|upright|alt=start|prering tools and ingredients ]] | ||
| [[File:S14- | | [[File:S14-yoghurt28.jpg|thumb|upright|alt=ingredients|cow raw milk, yoghurt ]] | ||
| [[File:S14-yoghurt27.jpg|thumb|upright|alt=recipes|batch with 2 and without pasteurization 1]] | |||
| [[File:S14-yoghurt24.jpg|thumb|upright|alt=au bain marie|au bain marie ]] | |||
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| [[File:S14-yoghurt20.jpg|thumb|upright|alt=cook milk|cook milk 82 degrees]] | |||
| [[File:S14-yoghurt13.jpg|thumb|upright|alt=|cool down milk 42 degrees]] | |||
| [[File:S14-yoghurt18.jpg|thumb|upright|alt=|add yoghurt starter ]] | |||
| [[File:S14-yoghurt11.jpg|thumb|upright|alt=|add cooled milk and stir ]] | |||
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| [[File:S14-yoghurt17.jpg|thumb|upright|alt=|cook milk 42 degrees ]] | |||
| [[File:S14-yoghurt6.jpg|thumb|upright|alt=|add yoghurt starter ]] | |||
| [[File:S14-yoghurt4.jpg|thumb|upright|alt=|add cooled milk and stir ]] | |||
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| [[File:S14-yoghurt2.jpg|thumb|upright|alt=|put on a warm place, batch 1 for 24h, batch 2 for 6h ]] | |||
| [[File:S14-yoghurt1.jpg|thumb|upright|alt=|keep the heat ]] | |||
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Revision as of 16:15, 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 1 without pasteurization > stand 24h 2 with pasteurization > stand 3-6h
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