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Yoghurt making manual - short workshop form
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= Manual for yoghurt preparation = * culture volume Vc = 1 l == active culture == * yoghurt (10% (v/v)) = 100 ml == ingredients == * milk (90% (v/v)) = 900 ml (unpasteurized whole milk) == equipment == * 1 l culture container (glass, wide mouth, seal-able) * 2-3 l pot * strainer (should be able to hold 0.5 - 1 l of liquid) * cheese cloth or muslin * 1x half litre seal-able glass container for storing the yoghurt (wide mouth) * 1x litre seal-able glass container for storing the whey (narrow mouth) * funnel == working manual == - prepare the 1 l culture container - add the 100 ml of yoghurt culture - add 900 ml of milk and mix a bit - seal the container by lid and let to ferment anaerobically at 20-35Β°C for 1-2 days (out of direct sun) - check after 6-12 hours for separation of liquid phase and coagulate - once the phases are starting to separate taste - once to your liking (12-36 hours) take out 100 ml of active milk culture for the next batch (adding 900 ml of milk etc.) - harvest residual 900 ml of cultured milk separated in to yoghurt coagulate and liquid whey - prepare the pot and fix the strainer on the top - lay out the cheese cloth - transfer 900 ml of the culture to the strainer and let to strain covering the top by cheese cloth against flies - stop straining once the texture of the yoghurt (1-6 h) or yoghurt cheese (12-24 h) is to your liking - transfer the yoghurt to the half litre container and keep at cold before consumed or used - transfer the whey to the 1 l container and keep at cold before consumed or used for other purposes (preparation of honey cooler for example) - both whey and yoghurt may be used for the new culture preparation and they can be stored at cold easily for 1 month or so
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