Youghurt

Materials:

-          Pure milk

-          powder's skim milk

-          Starter( Lactobacillus bulqarius, streptococcus thermophilus, and lactobacillus acidophilus)

Equipment:

-          Pan

-          Stove

-          Timbangan

-          Incubator

-          Churn

-          Glass measures

-          Thermometer

Youghurt's Makings process:

-          Sterilize equipment that is utilized

-          Make ready pure milk 1 panic's deep liter and adds powder's skim milk 2,5 % of purification milks

-          Pasteurisasi is that milk on temperature 85 celcius's degrees up to 30 minutes

-          Then downs temperature as 45 celcius's degrees

-          Add lactobacillus bulqarius's starter, streptococcus thermophilus, and lactobacillus acidophilus with compare 1:1

-          Insert that milk into sterile glasses and closes with plastic

-          Insert that glass into incubator on temperature 45 celcius's degrees up to 5 6 hours (until jelling) or diamka is that glass up to 24 hours until jelling

-          After jells, that youghurt's keeping in icebox and readily been drunk with sirup or fruit

“ Kayuh Baimbai Mambangun Banua ”

Source: STPP Bogor's flyer