How at home as follows: Offers a 2% nonfat dry milk into fresh milk to increase the dry matter content. This is in order to create good structures for the final product. After stirring it provides heat treatment at 85 degrees C for 15-30 minutes. Heated milk was brought down to 45 degrees C cooling and for lactic bacteria strains boots on, according to the proposed content of the supplier. Stir to dissolve all strains boot, then divide the mixture into small jars and lids and incubated at 43 refrigerating degrees Celsius to achieve yogurt incubation period can last from 4-6 hours depending on the activity of the strain boot and strain implanted dose. Incubate until reaching the consistency and structure of liquid water appears at the surface of products (according to scientific phenomenon known as whey separation), stop and for storage in the refrigerator. Products yogurt follow this procedure should not have added sugar taste pretty sour. When eaten, can be mixed with fruit jam or honey if desired.
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