The document describes the process of making yogurt. It involves sterilizing equipment, heating milk to 85°C to pasteurize and thicken it, cooling the milk to 44°C, inoculating it with bacterial cultures, and incubating it to produce lactic acid that gives yogurt its tart taste. Leaving Greek yogurt to incubate longer results in a thicker consistency compared to ordinary yogurt due to more whey being drained. Safe handling is important when making yogurt to prevent contamination.

1. Good for you?

2. What do these pictures have in
common?

3. LO:
Describe the main stages of
yoghurt making –
sterilisation, pasteurisation,
incubation, sampling and
adding flavour
Explain the reasons for safe
handling.

4. Making yogurt..
How do you make yogurt?
What makes yogurt better
than milk?

5. Making yogurt
To start all your equipment
must be sterile

6. Making yogurt
Heat the milk to 85ºC
Why would you do this?
Heating to 85ºC denatures the
whey proteins and makes the
yogurt thicker it also further
pasteurises the milk

7. Making yogurt
The yogurt is then cooled to 44ºC and
innoculated with a bacterial mix.
Can you guess what they are called?
Streptococcus
thermophilus and Lactobacillus
bulgaricus
Lactobacillus
acidophilus and Lactobacillus casei.

9. Making yogurt
The yogurt is then left to
incubate..
Greek yogurt is left longer than
ordinary yogurt.. What is the
difference

10. Making yogurt
As the yogurt matures acids are
formed that give it that tart
taste…

11. Your task..