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
 
2 with pasteurization > stand 3-6h
[[File:S14-yoghurt27.jpg|batch with 2 and without pasteurization 1]]


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{|style="margin: 0 auto;"
<gallery>
| [[File:S14-yoghurt29.jpg|thumb|upright|alt=start|prering tools and ingredients ]]
File:S14-yoghurt29.jpg|preparing tools and ingredients
| [[File:S14-yoghurt28.jpg|thumb|upright|alt=ingredients|cow raw milk, yoghurt ]]
File:S14-yoghurt28.jpg|cow raw milk, yoghurt
| [[File:S14-yoghurt27.jpg|thumb|upright|alt=recipes|batch with 2 and without pasteurization 1]]
File:S14-yoghurt24.jpg|au bain marie ]]
| [[File:S14-yoghurt24.jpg|thumb|upright|alt=au bain marie|au bain marie ]]
</gallery>
|}
 
{|style="margin: 0 auto;"
BATCH 1
| [[File:S14-yoghurt20.jpg|thumb|upright|alt=cook milk|cook milk 82 degrees]]
* 1 without pasteurization > stand 24h
| [[File:S14-yoghurt13.jpg|thumb|upright|alt=|cool down milk 42 degrees]]
<gallery>
| [[File:S14-yoghurt18.jpg|thumb|upright|alt=|add yoghurt starter ]]
File:S14-yoghurt17.jpg|cook milk 42 degrees
| [[File:S14-yoghurt11.jpg|thumb|upright|alt=|add cooled milk and stir ]]
File:S14-yoghurt6.jpg|add yoghurt starter
|}
File:S14-yoghurt4.jpg|add cooled milk and stir  
{|style="margin: 0 auto;"
</gallery>
| [[File:S14-yoghurt17.jpg|thumb|upright|alt=|cook milk 42 degrees ]]
 
| [[File:S14-yoghurt6.jpg|thumb|upright|alt=|add yoghurt starter ]]
BATCH 2
| [[File:S14-yoghurt4.jpg|thumb|upright|alt=|add cooled milk and stir ]]
* 2 with pasteurization > stand 3-6h
|}
<gallery>
{|style="margin: 0 auto;"
File:S14-yoghurt20.jpg|cook milk 82 degrees
| [[File:S14-yoghurt2.jpg|thumb|upright|alt=|put on a warm place, batch 1 for 24h, batch 2 for 6h ]]
File:S14-yoghurt13.jpg|cool down milk 42 degrees
| [[File:S14-yoghurt1.jpg|thumb|upright|alt=|keep the heat ]]
File:S14-yoghurt18.jpg|add yoghurt starter  
|}
File:S14-yoghurt11.jpg|add cooled milk and stir  
</gallery>
 
NEXT :
 
<gallery>
File:S14-yoghurt2.jpg|put on a warm place, batch 1 for 24h, batch 2 for 6h
File:S14-yoghurt1.jpg|keep the heat
</gallery>

Latest revision as of 16:40, 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


BATCH 1

  • 1 without pasteurization > stand 24h

BATCH 2

  • 2 with pasteurization > stand 3-6h

NEXT :