Thank you for this video. It is really educative, especially for us who want to begin this business. Please I want to know at what cooling temperature to keep the yoghurt after production while sale of stock is not finished. I mean do you have to keep them in the refrigerator, while waiting to be sold, or kept in the deep freezer. Thanks.
I am happy to have others learn from my mistakes. Ideally, you can keep your yoghurt refrigerated (2-4°C) for up to a week. Freezing the yoghurt will make it last longer, up to 2 months max, but it will affect the texture once it defrosts. It may not be as thick as it was originally, although shaking it together vigorously may help. When defrosting your yoghurt, make sure to keep it in the fridge. Do not defrost at room temperature because the bacteria get active and the yoghurt will begin fermenting.
First make sure the milk is well dissolved in the beginning of the yoghurt-making process and that your measurements are correct. When the milk and good bacteria incubate for too long, the milk starts to separate into whey (liquid) and curd (solid). You have to make sure it does NOT get to that stage by making sure the incubation process is at 40-43°C for 6-8 hours. You need to be conscious of the fact that the timing can be shorter or longer based on the temperature of your environment. If the yoghurt comes out grainy (with seeds), you can only use a high-power blender to get a creamier texture. 🫶🏾
Very very educative
Pls what did you use the whey for ?
Thank you for this video. It is really educative, especially for us who want to begin this business.
Please I want to know at what cooling temperature to keep the yoghurt after production while sale of stock is not finished. I mean do you have to keep them in the refrigerator, while waiting to be sold, or kept in the deep freezer. Thanks.
I am happy to have others learn from my mistakes. Ideally, you can keep your yoghurt refrigerated (2-4°C) for up to a week. Freezing the yoghurt will make it last longer, up to 2 months max, but it will affect the texture once it defrosts. It may not be as thick as it was originally, although shaking it together vigorously may help. When defrosting your yoghurt, make sure to keep it in the fridge. Do not defrost at room temperature because the bacteria get active and the yoghurt will begin fermenting.
Why does it have seeds?
First make sure the milk is well dissolved in the beginning of the yoghurt-making process and that your measurements are correct. When the milk and good bacteria incubate for too long, the milk starts to separate into whey (liquid) and curd (solid). You have to make sure it does NOT get to that stage by making sure the incubation process is at 40-43°C for 6-8 hours. You need to be conscious of the fact that the timing can be shorter or longer based on the temperature of your environment.
If the yoghurt comes out grainy (with seeds), you can only use a high-power blender to get a creamier texture.
🫶🏾
Ilke mistakes
Your beauty is blinding ❤
😁😁 thank you mama🤗🤗
You just made cheese fam!!!
Na wàrà bro😭😭
@@damilivingfit oti ye e