- H230 – 1L Consol bottle
- H108 – Floating dairy thermometer
- H108B – Floating thermometer cover
- H202B – 10X PH Sticks PH 3.8-5.5
- HY50YCX11 YCX11 DVS Starter Culture
- OR HY50ABT-5 ABT-5 PROBIOTIC DVS Starter Culture
- HF050 Fruit of the cape with pieces per KG
- HF120 Strawberry with fruit per KG
- HF140 Strawberry Flavourant per KG
- HD001 Orange gel
- HD013 Iodine antibacterial
PREPARATION IN BRIEF:
- Heat one liter full cream milk to 90°C
- Allow the milk to cool to 40-44°C
- Add three to four kernels starter culture to the milk
- Incubate for 10-14 hours in a hay box
- Cool to 4°C (fridge)
- Leave undisturbed for 12-18 hours at 4-6°C
MILK: 1 liter full cream milk asfresh as possible. Ayershire milk from Woolworths is good. You can also use 2% or skim milk. But if you use Skim milk you must add some maziena or skim milkpowder to the milk to get a thick yoghurt
TEMPERATURE: Place the milk in the glass jar. Heat treatment is essential for a thick end product. Heat to 90°C in the microwave, (Or heat milk in a double boiler). Cool the milk to 40-44°C.
INOCULATION: Open the packet of culture (YCX11 OR the pro-bioticABT5) by cutting one corner of the packet. Pour three to four kernels culture onto a teaspoon and add to the milk. Close the jar well. Invert the jar a couple of times to mix the milk. Close the packet of culture by folding over the open side twice. Stick closed with sticky tape. Place in a Tupperware and store in the freezer. If, when dispensing the culture, you pour out too many kernels, do not add these kernels back to the packet. You will contaminate the packet of culture.
INCUBATION: Place the yoghurt container in 1] a hay box or 2] cardboard box with cushions or 3] a cool box filled with cushions or newspapers. Leave the yoghurt to stand for 10-14 hours or until the milk has just set. If there is a layer of whey (greenish liquid) on top of the yoghurt, the yoghurt has been left in the haybox too long or the temperature was too high.
COOLING: Once set, place the yoghurt container in the fridgeto cool to 4°C Leave the yoghurt undisturbed for 12-18 hours at 4-6°C, your yoghurt is now ready to eat(set yoghurt). Place the yoghurt in a bowl and stir it with a fork if desired (stirred yoghurt), add your own fruit such as grated apple, sliced banana and honey or freshly cut strawberries
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