Preparación para hacer yogurt

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EXPERIMENT NO. 8 YOGHURT FERMENTATION WITH LACTOBACILLUS CULTURES [1]

2 liters of fresh cow milk 1 pot of Yoghurt from WIDAR (full)

2 BATCHES 1 without pasteurization > stand 24h 2 with pasteurization > stand 3-6h

start
prering tools and ingredients
ingredients
cow raw milk, yoghurt
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batch with 2 and without pasteurization 1
au bain marie
au bain marie
cook milk
cook milk 82 degrees
cool down milk 42 degrees
add yoghurt starter
add cooled milk and stir
cook milk 42 degrees
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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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