RECIPE

HOW TO PREPARE STIRRED YOGHURT

v Weigh 100g of LP powdered milk and dissolved in some amount of water. Top it up with water to 1000ml to get 10% dry matter milk.

v Pasteurize at 80.3◦c by the use of boiling water so as to get rid of all pathogenic organisms in the milk.

v Allow pasteurizemilk to cool to 45.3◦c.

v measure and add to the milk to enhance fermentation 3% of 1000ml of the milk i.e. 30ml of starter culture ( which contains  bacteria: Lactobacillus vulgaricus and Streptococcus thermophilus ).

v Incubate the milk at a temperature of 44.7◦c for 3 hours.

v After the three [ 3] hours, the incubated fluid milk becomes very thick (formed )showing that fermentation had taken place.

v Measure 8% sugar  of the milk quantity (1000ml)  to get 80g sugar.55g out of 80g of sugar was added to the yoghurt as a sweetener to give a desired taste.

v Add as flavour  a cork full of vanilla flavour that is 3.5ml

v No preservatives necessary

v Package yoghurt into a plastic bottle.