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 important that one determines the potential risks in the production process. Making this product can take three different forms. Given that heat is involved in each of the processes, yogurt starter culture is grouped as either thermophilic or mesophilic. The former process needs a lot of heat during production while mesophilic uses little heat for production.
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 first option you can use is the direct-set thermophilic starter. It is always considered a one-time culture and the more popular of the two. Direct-set thermophilic starter uses a freeze-dried packet of powder that is normally frozen before using them to inoculate yogurt batches. The second option for production involves using stored yogurt.
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.
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 product is then put in a refrigerator for about six hours to stop the culturing process. Pure mother culture is usually used as the starter for each batch. It is advisable not to use the previous batch to culture a new one. With this tips on how to make raw milk yogurt, one can easily make the product at home. You can also choose to have different flavors depending with the one you always like.
It is important that one determines the potential risks in the production process. Making this product can take three different forms. Given that heat is involved in each of the processes, yogurt starter culture is grouped as either thermophilic or mesophilic. The former process needs a lot of heat during production while mesophilic uses little heat for production.
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 first option you can use is the direct-set thermophilic starter. It is always considered a one-time culture and the more popular of the two. Direct-set thermophilic starter uses a freeze-dried packet of powder that is normally frozen before using them to inoculate yogurt batches. The second option for production involves using stored yogurt.
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.
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 product is then put in a refrigerator for about six hours to stop the culturing process. Pure mother culture is usually used as the starter for each batch. It is advisable not to use the previous batch to culture a new one. With this tips on how to make raw milk yogurt, one can easily make the product at home. You can also choose to have different flavors depending with the one you always like.
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