Yoghurt making manual - short workshop form
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 20-35°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