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Yoghurt Recipe

CAROB S.A. · 17 de September de 2020 ·

Yoghurt

YoghurtYOGHURT RECIPE

Ingredients
(for 1 L of yoghurt)

  • Locust bean gum: 2 g (1/2 teaspoon mocha more or less)
  • Fresh milk (not brick): 1 L
  • Milk powder: 1 spoonful
  • Sugar: 1 spoonful
  • Starter culture: 1 yoghurt
    (or if freeze-dried ferment 1 g)
YOGhURT RECIPE

Elaboration

Se mezclan los ingredientes en polvo.

Añadir la mezcla anterior al litro de leche, que hemos puesto en un cazo y empezamos a calentar, sin que llegue a hervir. Hay que remover continuamente con unas varillas hasta que alcance los 90ºC. Cuando esté humeando (90ºC), la retiramos del fuego y dejamos que se temple hasta unos 50ºC (cuando podemos tocar la leche sin quemarnos), para que el calor de la leche no mate las bacterias del yogurt.

Cuando esté templada agregamos el yogurt natural, integrando bien para deshacerlo.

Podemos usar frutas frescas, hay que retirar las semillas y pasarlas por la batidora hasta formar un ligero puré. Se agrega el puré de frutas a la mezcla del yogur cuando todavía está templada.

Volcamos la mezcla en vasitos, removemos suavemente en círculos y dejamos reposar cubiertos con un trapo unas 4h. Luego taparemos los vasitos individualmente, y los dejamos reposar a 25 ºC (a temperatura ambiente, se puede conseguir envolviéndolos en un trapo si la temperatura fuera más baja) durante 6 h. ¡Cuando haya cuajado, a la nevera! Y tenemos yogur para toda la semana.

La leche de brick es sometida a un proceso de pasteurización que mata todas las bacterias del yogur, por eso tenemos que usar leche fresca. ¡Y a disfrutarlo!

PALGUM® goma de garrofín
CAROB S.A.

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