Brod & Taylor FP-101 Manual De Instrucciones página 84

Classic-Style Yogurt Recipe
This classic yogurt recipe makes yogurt that tastes fresh, with fruity
undertones and moderate sour.
By comparison, our Custard-Style Recipe makes a yogurt that is thicker, has
more of a cooked milk/custard taste, and is less sour. Both styles benefit from
our High-Low method, which starts the culture hot but then allows the yogurt
to set at a lower temperature to encourage a smooth texture.
By Volume
Milk
(whole, low fat or skim)
Plain Yogurt*
By Weight
Milk
(whole, low fat or skim)
Plain Yogurt*
*Either store-bought plain yogurt with live cultures or homemade yogurt reserved
from a previous batch.
Equipment: Brød & Taylor Proofer, thermometer, glass mason jars or other
heat-proof containers with a capacity of one quart/one liter or less. Everything
that will touch the milk should be thoroughly clean and dry.
Step One: Heat Milk to 165F / 74C. Using either a microwave or the
stovetop, heat milk to 165F / 74C. If using the stovetop, stir frequently to
prevent scorching.
Tip: Whisking the milk to cover the surface with bubbles will prevent the milk
from forming a skin during heating and cooling.
Step Two: Cool Milk to 115F / 46C. Remove the milk from the heat and
allow to cool to at least 115F / 46C. For faster cooling, place the container of
milk in a pan or sink of cold tap water. While the milk is cooling, set up the
Proofer with the wire rack in place and the temperature at 120F / 49C.
Page 84
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4 C /1 L 2 quart / 2 L
2 T / 30 ml ¼ C / 59 ml
976 g 1.95 kg
31 g
1 gal / 4 L
½ C / 118 ml
3.9 kg
61 g 122 g
2 gal / 8 L
1 C / 237 ml
7.8 kg
245 g