Yoghurt

• Cool rapidly to 40 °C
• Cool to 5 °C. Add flavour, colour, fruit
• Pasteurise milk at about 90 °C for 15 - 30 mins to kill all bacteria
• Inoculate with ‘starter culture’ of Lactobacillus and Streptococcus bacteria
• Incubate at 40 °C. pH drops, milk proteins coagulate, mixture thickens, bacterial reproduction slows
• Sterilise equipment

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