Brod & Taylor FP-101 Manual De Instrucciones página 87

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Tip: For the best heat circulation and most accurate culturing temperature,
arrange the jars so that they are not directly over the center of the Proofer.
Step Four: Culture at 120F / 49C for an Hour, then Lower the Heat
to 86F / 30C. Set a kitchen timer for one hour, then turn the heat down
to 86F / 30C. It's important not to let the yogurt remain at 120F / 49C
for more than an hour in order to avoid the whey separation and lumpy
texture that can come from culturing too hot.
Step Five: Set Aside Yogurt to Make the Next Batch. After about three
hours (one hour at 120F / 49C plus two at 86F / 30C), remove enough
yogurt to serve as the starting culture for your next batch of yogurt.
Store it in the refrigerator and consider labeling it "contains lactose". It is
important to remove some yogurt early so that your culture will still have
enough food (lactose) to last until it is time to make your next batch.
Tip: It is convenient to include one small container among your larger culturing
jars, so that it can be easily removed early to serve as the seed culture for your
next batch of yogurt.
Step Six: Culture for a Total of 19 Hours. In order to allow the yogurt
cultures to consume all of the lactose in the milk, culture for a total of at
least 19 hours; one hour at 120F / 49C and 18 hours at 86F / 30C. This
is the point at which our tests showed that acidity stopped increasing,
indicating that all of the available lactose had been consumed by the
culture. When the culturing is complete, chill the yogurt thoroughly in the
refrigerator.
See the next page for less tart Lactose-Free options.
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