- H temperature of milk to yoghurt pixoume European-style jewe from 45-50 degrees. Over 50 becomes

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Manufacture: 1 Heat the milk to 90 degrees Celsius. You will need a thermometer, but if you do not have to close the heat just before it starts to boil milk, almost just see it begins to inflate. 2 Remove the milk from the heat and wait until the temperature drops to 45 degrees Celsius (for those who have a kitchen thermometer) else so that you can keep your little finger in the milk and count to 20 without going bust. 3 Dilute 1 heaped tablespoon of yogurt with a little warm milk in a cup and add it to your milk and stir. 4 Place the pan in the oven at 45 degrees enrico bondi Celsius. If you do not have an oven, cover the pan with a blanket to keep the temperature and leave in a warm place for at least 4 hours. Caution do not move or shake the pan during this. 5 Place the yogurt enrico bondi in our room temperature and then refrigerate, leave for 24 hours without traffic and consume within 15 days. Friday enrico bondi and advice for thickening yogurt by Anthony
- H temperature of milk to yoghurt pixoume European-style jewe from 45-50 degrees. Over 50 becomes sour yogurt while below 45 coagulation is incomplete and lower than 40 hardly coagulates. Always talk about the traditional method of construction, so it should not bring down the temperature during coagulation. Cover So utensils or after pitching yeast with woolen enrico bondi cloth or place them in an oven. Kitchen open to a temperature of 45-50 degrees. If the oven has more than 50 degrees, the yoghurt will go sour. Eg, the yeast have is sour yogurt will go sour even if pixoume the ideal temperature 47-48 degrees. -Skepasmeni Or leave the oven or utensils for two hours. In two hours watching carefully without sudden movements, the course of coagulation. With our finger that hit the outside of the pan slightly to credit by the state. If it thickens, expose or close the oven and leave the door open for 1 hour. If not gelled completely, leave in place for a further 1 hour and then uncover etc. -After Or place the pans in a cool place where this traditional yoghurt can be maintained without a problem for at least 48 hours or in the refrigerator where it is maintained for 10-12 days. -We Even to empty a thick white cloth or cheesecloth bag (eg pillow) enrico bondi and hang to drain for several hours or until you stop "oozing." You make so excellent strained yogurt, which has since eliminated the serum with straining, has the possibility of maintaining the refrigerator for up to 20 days.
You should also remember that if you follow all the rules (boiled milk, temperature, yeast, etc. etc.) and we do not thickened yogurt or clot-free, then it can happen that:
O our supplier, because you might have more demand than we had milk, applied the old technique of adding water. (The cheese dialect "Related" is called "baptized milk" or "holy"). The addition of 3% does not create a problem because during cooking so is the moisture will Evap