Ingredients
- 850ml sweet pasteurized milk or sweet sterilized milk
- 15g vegetable oil powder Golden Cream or non dairy
creamer Vina Creamer
- 100g sugar
- 2 boxes of yoghurt have sheft life within 15 day from
manufactured date
Directions
- Heating 850ml milk to 50oC (note: stir well to avoid burning)
- Adding vegetable oil powder Golden Cream/ non dairy
creamer Vina Creamer, sugar into solution above and
stirring until disolve
- Heating to 95oC in 5 minutes (note: stir well to avoid
burning)
- Cooling down to 45oC
- Adding 2 boxes of yoghurt and stir well
- Incubating at 45oC in warm water in 4 – 5 hours
- Cooling in frozen water in 2 hours
- Breaking the curd
- Filling into the bottles
- Storage at 4oC least 24 hours and enjoy