Preparación para hacer yogurt: Difference between revisions
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[[File:S14-yoghurt27.jpg|batch with 2 and without pasteurization 1]] | [[File:S14-yoghurt27.jpg|batch with 2 and without pasteurization 1]] | ||
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BATCH 1 | BATCH 1 | ||
* 1 without pasteurization > stand 24h | |||
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File:S14-yoghurt17.jpg|cook milk 42 degrees | File:S14-yoghurt17.jpg|cook milk 42 degrees | ||
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BATCH 2 | BATCH 2 | ||
* 2 with pasteurization > stand 3-6h | |||
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File:S14-yoghurt20.jpg|cook milk 82 degrees | File:S14-yoghurt20.jpg|cook milk 82 degrees | ||
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File:S14-yoghurt2.jpg | File:S14-yoghurt2.jpg|put on a warm place, batch 1 for 24h, batch 2 for 6h | ||
File:S14-yoghurt1.jpg | File:S14-yoghurt1.jpg|keep the heat | ||
</gallery> | </gallery> | ||
Revision as of 16:32, 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
preparing tools and ingredients
cow raw milk, yoghurt
![au bain marie ]]](/images/thumb/2/22/S14-yoghurt24.jpg/120px-S14-yoghurt24.jpg)
au bain marie ]]
![au bain marie ]]](/index.php/File:S14-yoghurt24.jpg)
BATCH 1
- 1 without pasteurization > stand 24h
cook milk 42 degrees
- Error creating thumbnail: File missing
add yoghurt starter
add cooled milk and stir
BATCH 2
- 2 with pasteurization > stand 3-6h
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
- Error creating thumbnail: Unable to save thumbnail to destination
keep the heat
