Description
Creating a stable yogurt emulsion with milk and bacterial culture.
Technical
This technique involves heating milk and adding bacterial culture to create a stable emulsion. The key is to control the ratio of milk to bacterial culture and the heating temperature. The emulsion is stabilized by the formation of a complex network of casein molecules and milk fat.
Culinary Significance
This emulsion is unique in that it uses milk and bacterial culture, which gives it a tangy and creamy texture.
Science
Primary Reaction
emulsification
Parameters
Temperature
40°C optimal
4°C to 45°C range
Maintain precise temperature control during fermentation
Time
8 hours
4 hours – 12 hours
Equipment
IncubatorThermometerCheesecloth