Yoghurt juice is prepared out of fermented milk. It
loved, accepted and cherished by everybody consuming it. It can easily be
prepared at home for domestic consumption, parties’ entertainment and for
commercial purpose.
Fresh cow milk or powder milk could be used for yoghurt
preparation.
INGREDENT
REQUIRED:
Fresh cow milk 1liter
Nono de fura or starter culture
1 table spoon
Sugar
enough to taste
Food colour 1 tea spoon
Sodium benzoate preservatives optional
OR
Powder milk ½
clustered paint
Warm water
2 liters
Nono de fura or starter culture
2 table spoons
Sugar
enough to taste
Flavor milk type
1 table spoon
Food colour milky 1
table spoon
Sodium benzoate preservatives
optional.
METHOD OF
PREPARATION
Stage 1: clean
boiler or your tower pot, light up your stove, heat water to warming point,
turn the water into a clean plastic bowel and dissolve with water and heat to a
boiling point.
Stage2: bring
down the pot and allow cooling so that you can touch without getting burnt.
Stage 3: at
this stage add the nono de fura to aid fermentation. The more the more the nono
you add, the more sour your yoghurt would be or a very little starter culture
could be added.
Stage4: now
cover it tightly with a clean white cloth and leave in the dark and warm house
for seven hours.
Stage5: after completing
the seven hours, open and stir the yoghurt solution vigorously to break up
every lump.
Stage6: at
this stage, add your sugar, sodium benzoate, flavor and food colour as
required.
Stage7: stir
and then pack in containers and keep in the refrigerator to chill.
Now your yoghurt is set to be sold.
