Preparación para hacer yogurt: Difference between revisions

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YOGHURT FERMENTATION
YOGHURT FERMENTATION
WITH LACTOBACILLUS CULTURES
WITH LACTOBACILLUS CULTURES
[http://www.eng.umd.edu/~nsw/ench485/lab8.htm]
[http://www.eng.umd.edu/~nsw/ench485/lab8.htm|http://www.eng.umd.edu/~nsw/ench485/lab8.htm]


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Revision as of 16:39, 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

  • preparing tools and ingredients

    preparing tools and ingredients

  • cow raw milk, yoghurt

    cow raw milk, yoghurt

  • au bain marie ]]

    au bain marie ]]

BATCH 1

  • 1 without pasteurization > stand 24h
  • cook milk 42 degrees

    cook milk 42 degrees

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    add yoghurt starter

  • add cooled milk and stir

    add cooled milk and stir

BATCH 2

  • 2 with pasteurization > stand 3-6h
  • 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

NEXT :

  • put on a warm place, batch 1 for 24h, batch 2 for 6h

    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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