Tip
Milk Processing
Self Made Yoghurt
For the production of yoghurt, the pasteurizer, cheese or yoghurt kettle has to be able to reach a temperature of more than 90 °C. After the addition of the culture you have different possibilities for further processing.
For the production of yoghurt, the pasteurizer, cheese or yoghurt kettle has to be able to reach a temperature of more than 90 °C. After the addition of the culture you have different possibilities for further processing.
For the production of yoghurt, the pasteurizer, cheese or yoghurt kettle has to be able to reach a temperature of more than 90 °C. For smaller amounts of milk we recommend the Milky Mini pasteurizer, cheese and yoghurt kettle FJ15 or the Midi pasteurizer, cheese and yoghurt kettle FJ30 and for medium and large amounts either the Milky pasteurizer, cheese and yoghurt kettle FJ 50 or FJ 100.
The milk is heated at 90 to 95 °C. Thus possible existing bacteria are deadened. After the completion of the pasteurization, the pasteurized milk is cooled down again quickly to approx. 50 °C. Afterwards the yoghurt culture is added. Then there are two different ways for further processing.
Yoghurt
After a short waiting time you receive a slightly thicker yoghurt which is filled into cups with a filling machine. The aluminium cover is closed with a cup sealing machine and then the cups should be stored at a temperature of about 43 °C for 6 to 8 hours for ripening. After the storage time, the process is completed and the yoghurt is ready.
Drinking yoghurt
After the addition of the culture, the liquid yoghurt is kept in a kettle at a temperature of approx. 43 °C for about 6 to 8 hours. It must not be stirred. Thereafter, by adding water and salt or/and fruit juice, the yoghurt is mixed and afterwards the drinking yoghurt is ready. This yoghurt could then be filled into bottles or cups with a filling machine.
During the ripening process, the container should not be exposed to vibrations, because this can affect the ripeninig process. After the ripening time (also fermentation), you should store the yoghurt immediately cooled.
To receive a thicker yoghurt within a shorter time of preparation, you can add some milk powder to the milk.
Cup sealing machine at work
Downloads:
More
Milk processing tips
#9
