Plain yogurt UHT

• Throughout the processing process, attention must be paid to the hygiene of the manipulator, gloves are recommended and a mask must be used.
• Scrupulously hygienize all small materials and materials to be used in yogurt production to prevent contamination.
• The temperature of the space should be cool (not exceed, if possible, 20 ° C, if there is better ventilation).
• Choose the containers where the yogurt will be incubated.
• Heat UHT milk at 42ºC degrees.
• Add fermentable (it is important to know that if fermentation is 50 ° C it will NOT produce), dissolved in a little cold milk, moving for about 5 minutes to help dissolve in fermented milk.
• Gradually fill the selected vessels to avoid air bubbles and damage the texture.
• Once filled, cover the containers one by one with the lid.
• Put yogurt at temperatures up to 42 ° C for 6 hours.
• It's important to control the pH so it's about 6.5.
• We must land as soon as possible, and let him rest from one day to the next.

Keep it at 2 ° C for a maximum of 45 days, provided that all hygiene and health standards have been respected during the process.