Agriculture Reference
In-Depth Information
I'll add the yogurt once the milk reaches 105 degrees. You
could also use commercial thermophilic starter culture for this
step.
Here I am adding the dissolved rennet by pouring it slowly
through a slotted spoon for better distribution.
Once the temperature has dropped to 95 degrees, add the
rennet by sprinkling it over the milk and mixing using a
gentle up-down and back-and-forth motion. Remove the pot
and cover it with the lid. Allow the mixture to set for about an
hour and then check for the development of the curd. Check
the curd by inserting a clean and sterile blunt object (such as a
glass candy thermometer). If it can be withdrawn cleanly
without anything sticking to it, and the hole it makes doesn't
immediately fill with liquid, the curd is ready and you have
what is called a clean break. If the curd isn't ready, allow the
pot to set while covered for another fifteen minutes and check
again.
Search WWH ::




Custom Search