Preparación para hacer yogurt: Difference between revisions

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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)


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


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{|style="margin: 0 auto;"
{|style="margin: 0 auto;"
| [[File:S14-yoghurt29.jpg|thumb|upright|alt=start|prering tools and ingredients ]]
| [[File:S14-yoghurt29.jpg|thumb|left|alt=start|prering tools and ingredients ]]
| [[File:S14-yoghurt28.jpg|thumb|upright|alt=ingredients|cow raw milk, yoghurt ]]
| [[File:S14-yoghurt28.jpg|thumb|left|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|left|alt=au bain marie|au bain marie ]]
| [[File:S14-yoghurt24.jpg|thumb|upright|alt=au bain marie|au bain marie ]]
|}
 
BATCH 1
{|style="margin: 0 auto;"
| [[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 ]]
|}
|}
BATCH 2
{|style="margin: 0 auto;"
{|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]]
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| [[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;"
{|style="margin: 0 auto;"
| [[File:S14-yoghurt17.jpg|thumb|upright|alt=|cook milk 42 degrees ]]
| [[File:S14-yoghurt2.jpg|thumb|left|alt=|put on a warm place, batch 1 for 24h, batch 2 for 6h ]]
| [[File:S14-yoghurt6.jpg|thumb|upright|alt=|add yoghurt starter ]]
| [[File:S14-yoghurt1.jpg|thumb|left|alt=|keep the heat ]]
| [[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-yoghurt1.jpg|thumb|upright|alt=|keep the heat ]]
|}
|}

Revision as of 16:24, 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

Error creating thumbnail: Unable to save thumbnail to destination
batch with 2 and without pasteurization 1
  • 1 without pasteurization > stand 24h
  • 2 with pasteurization > stand 3-6h
start
prering tools and ingredients
ingredients
cow raw milk, yoghurt
au bain marie
au bain marie

BATCH 1

cook milk 42 degrees
Error creating thumbnail: File missing
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
Error creating thumbnail: Unable to save thumbnail to destination
keep the heat
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