YoghurtYoghurt is produced by the controlled fermentation of milk by two species of bacteria (Lactobacillus sp. and Streptococcus sp.). The  lactose) is fermented to lactic acid causing the characteristic curd to form.

The procedure is as follows: Pasteurise the milk at 80-85C for 15-20 minutes. Then cool the milk to 40-45C as quickly as possible and add a starter culture of the yoghurt bacteria. Keep the milk at this temperature for 3-4 hours while the fermentation takes place.

Yogurt can be used to thicken sauces much like heavy cream, but you will need to add some starch to keep it from curdling.

Flavored yogurt generally has fruit or flavoring added, along with plenty of sugar. The sugar is added not only for sweetness but to aid in preserving the fruit.

ViscoStar 4221 is a yoghurt stabilizer adding a thicker, creamier texture. Typical dosages is 1-2%. Used in combination with pectin as a stabilizer for better body and holding power minimizing wheying off of the yoghurt. ViscoStar 4141 is an alternative choice.

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