https://wiki.extremist.software/api.php?action=feedcontributions&feedformat=atom&user=151.217.214.66 2026-04-06T22:28:07Z User contributions MediaWiki 1.39.13 https://wiki.extremist.software/index.php?title=Yoghurt_making_manual_-_short_workshop_form&diff=28497 2012-12-27T13:32:55Z

<p>151.217.214.66: </p> <hr /> <div>= Manual for yoghurt preparation =<br /> <br /> * culture volume Vc = 1 l<br /> <br /> == active culture ==<br /> * yoghurt (10% (v/v)) = 100 ml<br /> <br /> == ingredients ==<br /> * milk (90% (v/v)) = 900 ml (unpasteurized whole milk)<br /> <br /> == equipment ==<br /> * 1 l culture container (glass, wide mouth, seal-able)<br /> * 2-3 l pot<br /> * strainer (should be able to hold 0.5 - 1 l of liquid)<br /> * cheese cloth or muslin<br /> * 1x half litre seal-able glass container for storing the yoghurt (wide mouth)<br /> * 1x litre seal-able glass container for storing the whey (narrow mouth)<br /> * funnel<br /> <br /> == working manual ==<br /> <br /> - prepare the 1 l culture container <br /> <br /> - add the 100 ml of yoghurt culture <br /> <br /> - add 900 ml of milk and mix a bit<br /> <br /> - seal the container by lid and let to ferment anaerobically at 20-35°C for 1-2 days (out of direct sun) <br /> <br /> - check after 6-12 hours for separation of liquid phase and coagulate<br /> <br /> - once the phases are starting to separate taste<br /> <br /> - once to your liking (12-36 hours) take out 100 ml of active milk culture for the next batch (adding 900 ml of milk etc.)<br /> <br /> - harvest residual 900 ml of cultured milk separated in to yoghurt coagulate and liquid whey<br /> <br /> - prepare the pot and fix the strainer on the top<br /> <br /> - lay out the cheese cloth<br /> <br /> - transfer 900 ml of the culture to the strainer and let to strain covering the top by cheese cloth against flies<br /> <br /> - stop straining once the texture of the yoghurt (1-6 h) or yoghurt cheese (12-24 h) is to your liking<br /> <br /> - transfer the yoghurt to the half litre container and keep at cold before consumed or used<br /> <br /> - transfer the whey to the 1 l container and keep at cold before consumed or used for other purposes (preparation of honey cooler for example) <br /> <br /> - both whey and yoghurt may be used for the new culture preparation and they can be stored at cold easily for 1 month or so</div>

151.217.214.66 https://wiki.extremist.software/index.php?title=Yoghurt_making_manual_-_short_workshop_form&diff=28496 2012-12-27T13:31:28Z

<p>151.217.214.66: /* Manual for yoghurt preparation */</p> <hr /> <div>= Manual for yoghurt preparation =<br /> Works for Me...<br /> <br /> * culture volume Vc = 1 l<br /> <br /> == active culture ==<br /> * yoghurt (10% (v/v)) = 100 ml<br /> <br /> == ingredients ==<br /> * milk (90% (v/v)) = 900 ml (unpasteurized whole milk)<br /> <br /> == equipment ==<br /> * 1 l culture container (glass, wide mouth, seal-able)<br /> * 2-3 l pot<br /> * strainer (should be able to hold 0.5 - 1 l of liquid)<br /> * cheese cloth or muslin<br /> * 1x half litre seal-able glass container for storing the yoghurt (wide mouth)<br /> * 1x litre seal-able glass container for storing the whey (narrow mouth)<br /> * funnel<br /> <br /> == working manual ==<br /> <br /> - prepare the 1 l culture container <br /> <br /> - add the 100 ml of yoghurt culture <br /> <br /> - add 900 ml of milk and mix a bit<br /> <br /> - seal the container by lid and let to ferment anaerobically at 20-35°C for 1-2 days (out of direct sun) <br /> <br /> - check after 6-12 hours for separation of liquid phase and coagulate<br /> <br /> - once the phases are starting to separate taste<br /> <br /> - once to your liking (12-36 hours) take out 100 ml of active milk culture for the next batch (adding 900 ml of milk etc.)<br /> <br /> - harvest residual 900 ml of cultured milk separated in to yoghurt coagulate and liquid whey<br /> <br /> - prepare the pot and fix the strainer on the top<br /> <br /> - lay out the cheese cloth<br /> <br /> - transfer 900 ml of the culture to the strainer and let to strain covering the top by cheese cloth against flies<br /> <br /> - stop straining once the texture of the yoghurt (1-6 h) or yoghurt cheese (12-24 h) is to your liking<br /> <br /> - transfer the yoghurt to the half litre container and keep at cold before consumed or used<br /> <br /> - transfer the whey to the 1 l container and keep at cold before consumed or used for other purposes (preparation of honey cooler for example) <br /> <br /> - both whey and yoghurt may be used for the new culture preparation and they can be stored at cold easily for 1 month or so</div>

151.217.214.66