Brod & Taylor FP-101 Manual De Instrucciones página 86

Regular milk and classic live cultures create a delicious, pure yogurt with
a naturally tart flavor.
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 Folding Proofer, thermometer, glass mason jars
or other heat-proof containers with a capacity of one quart or less. Everything
that will touch the milk should be thoroughly clean and dry.
Step One: Scald the Milk. Using either the microwave or stovetop, heat
the milk to 200F / 93C. If using the stovetop, stir frequently to prevent
scorching. Once the milk reaches 200F / 93C, remove it from the heat.
Cover and keep warm for ten minutes.
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 the Milk to 115F / 46C. Uncover the milk and allow it to
cool until it is 115F / 46C or lower. For faster cooling, set the container of
milk into a pan or sink full of cold water. While the milk is cooling, set up
the Proofer with the rack in place and the temperature at 120F / 49C.
Step Three: Add Live Culture Yogurt. To inoculate the milk, add the
yogurt with live cultures to a small bowl. Gradually add enough warm
milk to the bowl to thin the yogurt and stir until smooth. Add the liquefied
culture back into the larger container of milk and stir gently to combine.
Pour the milk into culturing jars, cover the jars and set in the Proofer.
Page 86
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Lactose-Free Yogurt
4 C /1 L 2 quart / 2 L
2 T / 30 ml ¼ C / 59 ml
976 g
31 g
1 gal / 4 L
½ C / 118 ml
1.95 kg 3.9 kg
61 g 122 g
2 gal / 8 L
1 C / 237 ml
7.8 kg
245 g