Brod & Taylor FP-101 Manual De Instrucciones página 82

Custard-Style & Greek-Style Yogurt
Our yogurt recipe makes thick "custard-style" yogurt without the
need for additives like gelatin or powdered dry milk.
Two key techniques create this thick creamy yogurt:
1. Holding the temperature of the milk at 195F / 90C for ten minutes
creates a spoonable texture.
2. Culturing using our High-Low method. This method starts with
a hot temperature 120F / 49C to speed culturing while providing
the most food safe conditions, then switches to a low temperature
86F / 30C to acheive a smooth, firm set.
By Volume
Milk
(whole, low fat or skim)
Plain Yogurt Starter*
By Weight
Milk
(whole, low fat or skim)
Plain Yogurt Starter*
*Either store-bought plain yogurt with live cultures or homemade yogurt reserved from a
previous batch.
Timing: Preparation - 1 hour. Culturing - 3 to 4 hours.
Equipment: Brød & Taylor Folding Proofer, thermometer, large spoon or
whisk, glass mason jars or other heat-proof containers with a capacity
of 1 quart/ 1 liter or less. Everything that will touch the milk should be
thoroughly clean and dry.
Step One: Heat Milk to 195F / 90C and Hold for 10 Minutes. Heat
the milk to 195F /90C. Stir frequently to prevent scorching. Hold the
temperature of the milk above 195F / 90C for ten minutes. Depending on
batch size, it may be necessary to use low heat on the stovetop.
Tip: Stirring or 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 to 120F / 49C.
Page 82
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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