Preparación para hacer yogurt: Difference between revisions

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2 BATCHES   
2 BATCHES   
[[File:S14-yoghurt27.jpg|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
Line 23: Line 24:


BATCH 1
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 ]]
|}


<gallery>
File:S14-yoghurt17.jpg|cook milk 42 degrees
File:S14-yoghurt6.jpg|add yoghurt starter
File:S14-yoghurt4.jpg|add cooled milk and stir
</gallery>


BATCH 2
BATCH 2
{|style="margin: 0 auto;"
 
| [[File:S14-yoghurt20.jpg|thumb|upright|alt=cook milk|cook milk 82 degrees]]
<gallery>
| [[File:S14-yoghurt13.jpg|thumb|upright|alt=|cool down milk 42 degrees]]
File:S14-yoghurt20.jpg|cook milk 82 degrees
| [[File:S14-yoghurt18.jpg|thumb|upright|alt=|add yoghurt starter ]]
File:S14-yoghurt13.jpg|cool down milk 42 degrees
| [[File:S14-yoghurt11.jpg|thumb|upright|alt=|add cooled milk and stir ]]
File:S14-yoghurt18.jpg|add yoghurt starter  
|}
File:S14-yoghurt11.jpg|add cooled milk and stir  
</gallery>




{|style="margin: 0 auto;"
<gallery>
| [[File:S14-yoghurt2.jpg|thumb|left|alt=|put on a warm place, batch 1 for 24h, batch 2 for 6h ]]
File:S14-yoghurt2.jpg|thumb|left|alt=|put on a warm place, batch 1 for 24h, batch 2 for 6h
| [[File:S14-yoghurt1.jpg|thumb|left|alt=|keep the heat ]]
File:S14-yoghurt1.jpg|thumb|left|alt=|keep the heat
|}
</gallery>

Revision as of 16:31, 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

BATCH 2

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


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