Preparación para hacer yogurt: Difference between revisions

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| [[File:S14-yoghurt27.jpg|thumb|upright|alt=recipes|batch with 2 and without pasteurization 1]]
| [[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 ]]
| [[File:S14-yoghurt24.jpg|thumb|upright|alt=au bain marie|au bain marie ]]
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|}
{|style="margin: 0 auto;"
| [[File:S14-yoghurt20.jpg|thumb|upright|alt=cook milk|cook milk 82 degrees]]
| [[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-yoghurt13.jpg|thumb|upright|alt=|cool down milk 42 degrees]]
| [[File:S14-yoghurt18.jpg|thumb|upright|alt=|add yoghurt starter ]]
| [[File:S14-yoghurt18.jpg|thumb|upright|alt=|add yoghurt starter ]]
| [[File:S14-yoghurt11.jpg|thumb|upright|alt=|add cooled milk and stir ]]
| [[File:S14-yoghurt11.jpg|thumb|upright|alt=|add cooled milk and stir ]]
----
|}
{|style="margin: 0 auto;"
| [[File:S14-yoghurt17.jpg|thumb|upright|alt=|cook milk 42 degrees ]]
| [[File:S14-yoghurt17.jpg|thumb|upright|alt=|cook milk 42 degrees ]]
| [[File:S14-yoghurt6.jpg|thumb|upright|alt=|add yoghurt starter ]]
| [[File:S14-yoghurt6.jpg|thumb|upright|alt=|add yoghurt starter ]]
| [[File:S14-yoghurt4.jpg|thumb|upright|alt=|add cooled milk and stir ]]
| [[File:S14-yoghurt4.jpg|thumb|upright|alt=|add cooled milk and stir ]]
----
|}
{|style="margin: 0 auto;"
| [[File:S14-yoghurt2.jpg|thumb|upright|alt=|put on a warm place, batch 1 for 24h, batch 2 for 6h ]]
| [[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 ]]
| [[File:S14-yoghurt1.jpg|thumb|upright|alt=|keep the heat ]]
|}
|}

Revision as of 16:21, 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


start
prering tools and ingredients
ingredients
cow raw milk, yoghurt
Error creating thumbnail: Unable to save thumbnail to destination
batch with 2 and without pasteurization 1
au bain marie
au bain marie
cook milk
cook milk 82 degrees
cool down milk 42 degrees
add yoghurt starter
add cooled milk and stir
cook milk 42 degrees
Error creating thumbnail: File missing
add yoghurt starter
add cooled milk and stir
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