12
00
€
Delivery
by Mon, 12 Oct
14,00 €
shipping cost
Sent from Greece
From
Dimtsas
Description
Specifications
Culturing for Strained Yogurt 50 liters consists of live microorganisms that cause the fermentation of milk. The culture has been freeze-dried and is in powder form, ideal for 50 liters of milk. One package of yogurt culture, along with 50 liters of milk, produces approximately 50 liters of yogurt.
- Excellent Quality.
- Freeze Dried.
- In Powder Form.
- For 50 Liters of Milk.
- Perfect for Strained Yogurt.
- Suitable for Food Contact.
Usage Instructions for Cultures: Shake the packet to gather the powder at the bottom. Using sterilized scissors, open the packet without inserting your fingers inside. Pour the culture into 2-3 liters of milk at a temperature of at least 35 degrees Celsius, which has been pasteurized.
With a sterilized stainless or glass stirrer, mix well to dissolve the powder. Only dissolve as much culture as needed each time. The solution should not remain longer than 10 minutes before adding it to the milk. Add the solution to the milk at least 20 minutes before adding the rennet to allow the microorganisms to develop.
Instructions for Preparing Strained Yogurt: The milk is heated to 85-90 degrees Celsius for at least 10 minutes with continuous stirring. It is quickly cooled to 40-45 degrees Celsius and placed in the final containers. It is inoculated with a pure culture of 1-2.5%. It incubates until it thickens at 42-44 degrees Celsius. It is cooled and placed in the refrigerator.
If we want to make traditional strained yogurt, place the curd in cloth bags for draining in a refrigerator at 5 degrees Celsius. For strained yogurt with draining, the milk is heated to 95 degrees Celsius and then inoculated with pure cultures of 1-2.5%. Incubation until it thickens at 43 degrees Celsius.
- Type
- Miscellaneous Parts
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.