Besides its delicacy, milk is also preferred for its nutritious and healthy values. When used to in making yogurt, its delicacy values increases due to the fact that it has more flavors as well as beneficial bacteria. Special attention is required when raw milk is used for this process. For instance, the producer should ensure that the bacteria content of the mixer is high enough to aid quick fermentation. Knowing how to make raw milk yogurt is not that difficult because all you need are the right steps.
It is of importance that you evaluate the risks involved in the process of making this product. There are about three methods that can one can use to produce this beverage. Depending on the amount of heat used, the production can either be thermophilic or mesophilic. Thermophilic method of production requires a lot of heat energy while mesophilic process uses relatively low amount heat.
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 product that had been stored is used to mix the unflavored variety of the raw milk with the live active cultures. It is then heated to a high temperature of 110F to ensure that the product used as starter is properly set. However, if freeze-dried culture is used a specific amount of culture is added to a specific amount of the mixture.
Once the mixture is set up, it is stirred until fully dissolved and distributed throughout the whole of it. Thereafter, the mixture is incubated at temperature ranges of 105 to 110F for about 6 to 7 hours. The second option of making this product is the perpetuating Mesophilic Starter.
In this method, one cup of raw milk is boiled up to a 112F temperature and used for making batches of the product. The batches are mixed with about two teaspoons of pure mother culture. Thereafter, it is covered and stored in refrigerator at a temperature of 110F for around seven hours. A jar is usually used to test if the final product is ready for consumption. If ready, it is cooled for about two hours.
The final stage includes refrigerating it for nearly six hours to stop it from culturing. It is recommended that only pure mother culture is then used to make batches of yogurt. Similarly, previous batches should not be used for make new ones. Once you have mastered how to make raw milk yogurt you can now select a flavor of your choice.
It is of importance that you evaluate the risks involved in the process of making this product. There are about three methods that can one can use to produce this beverage. Depending on the amount of heat used, the production can either be thermophilic or mesophilic. Thermophilic method of production requires a lot of heat energy while mesophilic process uses relatively low amount heat.
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 product that had been stored is used to mix the unflavored variety of the raw milk with the live active cultures. It is then heated to a high temperature of 110F to ensure that the product used as starter is properly set. However, if freeze-dried culture is used a specific amount of culture is added to a specific amount of the mixture.
Once the mixture is set up, it is stirred until fully dissolved and distributed throughout the whole of it. Thereafter, the mixture is incubated at temperature ranges of 105 to 110F for about 6 to 7 hours. The second option of making this product is the perpetuating Mesophilic Starter.
In this method, one cup of raw milk is boiled up to a 112F temperature and used for making batches of the product. The batches are mixed with about two teaspoons of pure mother culture. Thereafter, it is covered and stored in refrigerator at a temperature of 110F for around seven hours. A jar is usually used to test if the final product is ready for consumption. If ready, it is cooled for about two hours.
The final stage includes refrigerating it for nearly six hours to stop it from culturing. It is recommended that only pure mother culture is then used to make batches of yogurt. Similarly, previous batches should not be used for make new ones. Once you have mastered how to make raw milk yogurt you can now select a flavor of your choice.
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