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I acually just made yogurt from unpasteurized milk last week for my food science class. We first pasteurized the milk at low heat long time, then we added our culture which was one tub of regular yogurt, and let sit for 3 days. When you stir it up you get the consistency you know from the store. this will last for 2 months if stored right.
What else can I help you with?
What are the traditional ingredients used in making Vietnamese yogurt?
The traditional ingredients used in making Vietnamese yogurt are milk, sugar, and yogurt culture.
What is the ideal milk temperature for making yogurt?
The ideal milk temperature for making yogurt is around 110-115F (43-46C).
Why does buttermilk look kind of like yogurt?
what are the physical changes occur in yogurt making
Can probiotic yogurt can be prepared at home from an probiotic yogurt available in market?
When making your own probiotic yogurt at home you need to add an over the counter probiotic to the yogurt that you make in your yogurt maker.
Is oxygen needed to make yogurt?
Yes, oxygen as well as heat are necessary in the making of yogurt.
What are condition of making yogurt?
-11c-oc
What is the best method for preserving and passing down the tradition of making yogurt using an heirloom yogurt starter?
The best method for preserving and passing down the tradition of making yogurt using an heirloom yogurt starter is to regularly use and maintain the starter culture by making yogurt consistently. This involves following the traditional recipe and process, ensuring the starter remains active and healthy for future generations to continue the tradition.
A special virus is used in making yogurt?
False.
What the primary source of making a yogurt?
Milk & Bacteria
What are special conditions for the process of yogurt?
I shall give my own experience in yogurt making: #
How anaerobic respiration benefits the yogurt making industry?
It doesn't.
What micro-organism is used for making yogurt?
The micro-organisms used for making yogurt are typically Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria ferment the lactose in milk to produce lactic acid, which gives yogurt its characteristic tangy flavor and thick texture.
