Homemade yoghurt
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Homemade yoghurt

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Homemade yoghurt Homemade yoghurt Presentation Transcript

  • Report by: Shaina Mavreen D. Villaroza
  • Yogurt (Nestle Fruit Selection Yogurt, Strawberry) Whole Cream Milk (Nido) Sugar (White Sugar)
  • Pot Stove Containers Spoon for stirring
  • Boiled 1 cup of whole cream milk. (1 cup water, 5 tbsp Nido)
  • Put the boiled milk over lukewarm water to let it cool down and stirred.
  • When the milk was lukewarm, 3 tbsp strawberry yogurt, 3 tbsp sugar was added.
  • The solution was put over warm water overnight so the yogurt can thicken. The water must not be too hot so the preexisting microorganism can thrive.
  • After about 20 hours, the yogurt was transferred in smaller containers and refrigerated.
  • The yogurt was tested by 5 students and 5 teachers. It was evaluated according to its color, texture, odor, and flavor.