Yogurt, a nutritious and very digestible dairy product believed to have therapeutic value in correcting intestinal disorder, is fast becoming popular in the country.
Made by the fermenting milk to the correct acidity through harmless and health-promoting bacteria, yogurt can also be a good source of income.
To make 80 cups of yogurt from 10 liters of fresh milk you will need a pan or pot, skimmed milk powder, sugar (if you want it sweet), and yogurt starter.
Begin by pouring the milk into a pot or evaporating pan. Heat the milk to lukewarm temperature, then dissolve some skimmed milk powder at the rate of 1/3 cup powder is completely dissolved, add 3/8 to 1/2 cup of sugar per liter of milk if sweetened yogurt is desired.
Pasteurized the milk to simmering temperature (80 to 90oC) for ten minutes, the cool immediately to lukewarm temperature by double-boiler method. When the temperature reaches 40 to 42oC (lukewarm), add two tablespoon so yogurt starter per liter of milk. Stir and cover tightly.
Pour lukewarm water (40 to 42oC) into the thermochest. Place the pot containing yogurt milk the thermochest with lukewarm water. Be sure the level of water is on the level as that of the milk inside the casserole, then cover the thermochest.
Keep the inoculated yogurt milk inside the thermochest until it coagulates. Coagulation usually takes 2 1/2 to 3 hours. Once the yogurt has coagulated, replace the lukewarm water and allow the yogurt to cool at about 15oC. Replace the water if necessary.
Once the yogurt temperature has reached 15oC or lower, stir and pour in clean wide-mouthed bottles then cover and store in the refrigerator. If you like fruit-flavored yogurt, add 1/2 to 3/4 cup of yogurt. Fruit puree per liter of yogurt. Fruit puree should be added after chilling the yogurt.