Plain yogurt

Allergens:

Ingredients for 5 portions Calculate portions

Sterilised milk 0.5 l

Fermento Mesófilo 0.063 g

Elaboration

Throughout the production process it is essential to pay attention to the hygiene of the handler, gloves are recommended and a mask must be used.
Thoroughly sanitize all materials and small materials to be used in cheese making to avoid contamination.
The temperature of the space must be cool (if possible, do not exceed 20ºC, if there is better ventilation.)
Choose the containers in which the yogurt will be incubated.
If the milk is raw, pasteurize the milk at 90ºC for 5 minutes in a saucepan, stirring constantly with a plastic spatula to prevent the milk from sticking to the bottom of it. The intensity of the fire will depend on the type of fire we use (ceramic hob, gas fire, etc.).
Cool the milk in an inverted water bath until it reaches 38 ºC - 45 ºC. and continue stirring with the spatula to help the milk cool.
Add the ferment (it is important to know that if the ferment is at 50ºC it will NOT act), dissolved in a little cold milk, stirring for about 5 minutes to encourage the ferment to dissolve in the milk.
Fill the chosen containers little by little to avoid the formation of air bubbles and spoiling the texture.
Once filled, cover the containers individually with their lids or with special food film.
Subject the yogurts to a temperature between 38ºC and 45ºC (the ideal temperature is 40ºC for about 5 hours), for 4-5 hours depending on the temperature and the strain used in the ferment.
It is important to control the pH so that it is 4.6 or lower.
Blend as quickly as possible and it is also advisable to let it rest overnight.
Keep at 2 ºC for a maximum of 45 days as long as all hygienic-sanitary standards have been respected during the process.

Nutritional information (1 portion)

Energy

66.0

kcal

Carbohydrates

5.0

g

Proteins

3.3

g

Lipids

3.6

g

Fiber 0.0 g

Saturates 1.95 g

Monounsaturated fatty acids 0.96 g

Polyunsaturated fatty acids 0.09 g

Cholesterol 14.0 mg

Calcium 121.0 mg

Iron 0.1 mg

Zinc 0.3 mg

Vitamin A 35.0 ug

Vitamin C 1.8 g

Folic acid 5.0 ug

Salt (Sodium) 100.0 mg

Sugars 5.0 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.