Preparación para hacer yogurt

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

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

2 BATCHES

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batch with 2 and without pasteurization 1

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

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prering tools and ingredients

cow raw milk, yoghurt

au bain marie

BATCH 1

cook milk 42 degrees

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add cooled milk and stir

BATCH 2

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

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