Preparación para hacer yogurt: Difference between revisions

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


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{|style="margin: 0 auto;"
<gallery>
| [[File:S14-yoghurt29.jpg|thumb|left|alt=start|prering tools and ingredients ]]
File:S14-yoghurt29.jpg|preparing tools and ingredients
| [[File:S14-yoghurt28.jpg|thumb|left|alt=ingredients|cow raw milk, yoghurt ]]
File:S14-yoghurt28.jpg|cow raw milk, yoghurt
| [[File:S14-yoghurt24.jpg|thumb|left|alt=au bain marie|au bain marie ]]
File:S14-yoghurt24.jpg|au bain marie ]]
|}
</gallery>


BATCH 1
BATCH 1

Revision as of 16:26, 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

  • 1 without pasteurization > stand 24h
  • 2 with pasteurization > stand 3-6h
  • preparing tools and ingredients

    preparing tools and ingredients

  • cow raw milk, yoghurt

    cow raw milk, yoghurt

  • au bain marie ]]

    au bain marie ]]

BATCH 1

cook milk 42 degrees
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add yoghurt starter
add cooled milk and stir


BATCH 2

cook milk
cook milk 82 degrees
cool down milk 42 degrees
add yoghurt starter
add cooled milk and stir


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