Milk is one of the most delicious and nutritious foods used for consumption. This implies that when, raw it more healthy given the large amounts of beneficial bacteria in it. Using the same for yogurt production requires special attention and considerations that must be put into account. Most importantly, the person making it must check the amount of bacteria in the milk to be used. Nevertheless, you need to understand the steps on how to make raw milk yogurt
It is also important to analyze the risks associated with entire production process. There are three different methods through which raw milk can be used for yogurt production. Since heat is a requirement for this production, the culture starter can be divided into thermophilic and mesophilic processes. Thermophilic process requires a lot of heat energy than the mesophilic process.
The cultures are also divided into two sets depending with how they are used. There is the direct set or perpetuating variety, in which a small amount of the previous batch is used for the manufacture of the next one. However, each method adopted has its merits and disadvantages associated with it.
The starter, thermophilic direct-set, is the first option that can be used to make this product. It is a one-time culture and the most popular starter used in this kind of production. This approach involves using freeze-dried packet of powder that is stored in a freezer then used to inoculate the batches. The second approach involves using stored yogurt to make a new one.
The ready-made product is mixed with unflavored raw milk as well as with live and active cultures. Only the former is strongly heated to a maximum temperature of 110F so that the starter is set. In case of freeze-dried culture, a specific amount of culture is mixed with an already produced amount.
Thereafter, the mixture is stirred up until a uniform solution is formed through the dissolution of the starter in the solution. Once that is done, the solution is incubated in a freezer at temperatures of 105 to 110F for nearly 7 hours. On the other hand, perpetuating mesophilic starter is another option used in this process.
Just a cup of the mixture is heated to a maximum temperature of 112F and used to make a batch of this product. Two teaspoons pure mother culture is then mixed with the batch. This is followed by covering the yogurt and incubating it for about 7 hours at a temperature of 110F. A jar is tipped to test it by ensuring that it does not run up the jar side. It is then allowed to cool for further 2 hours if set.
Once cooled, it can then be refrigerated for about 6 hours in order to halt the culturing process. It is recommended that a pure mother culture should be used to make a new batch. This follows that an old batch is not be used to make a new one. With these easy techniques on how to make raw milk yogurt, anyone can be able to have a product of their choice. The flavors can also be changed according to the needs of an individual.
It is also important to analyze the risks associated with entire production process. There are three different methods through which raw milk can be used for yogurt production. Since heat is a requirement for this production, the culture starter can be divided into thermophilic and mesophilic processes. Thermophilic process requires a lot of heat energy than the mesophilic process.
The cultures are also divided into two sets depending with how they are used. There is the direct set or perpetuating variety, in which a small amount of the previous batch is used for the manufacture of the next one. However, each method adopted has its merits and disadvantages associated with it.
The starter, thermophilic direct-set, is the first option that can be used to make this product. It is a one-time culture and the most popular starter used in this kind of production. This approach involves using freeze-dried packet of powder that is stored in a freezer then used to inoculate the batches. The second approach involves using stored yogurt to make a new one.
The ready-made product is mixed with unflavored raw milk as well as with live and active cultures. Only the former is strongly heated to a maximum temperature of 110F so that the starter is set. In case of freeze-dried culture, a specific amount of culture is mixed with an already produced amount.
Thereafter, the mixture is stirred up until a uniform solution is formed through the dissolution of the starter in the solution. Once that is done, the solution is incubated in a freezer at temperatures of 105 to 110F for nearly 7 hours. On the other hand, perpetuating mesophilic starter is another option used in this process.
Just a cup of the mixture is heated to a maximum temperature of 112F and used to make a batch of this product. Two teaspoons pure mother culture is then mixed with the batch. This is followed by covering the yogurt and incubating it for about 7 hours at a temperature of 110F. A jar is tipped to test it by ensuring that it does not run up the jar side. It is then allowed to cool for further 2 hours if set.
Once cooled, it can then be refrigerated for about 6 hours in order to halt the culturing process. It is recommended that a pure mother culture should be used to make a new batch. This follows that an old batch is not be used to make a new one. With these easy techniques on how to make raw milk yogurt, anyone can be able to have a product of their choice. The flavors can also be changed according to the needs of an individual.
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