YOGURT, KUMIS AND QUESO CREMA

YOGURT , KUMIS and QUESO CREMA

MATERIALS:

• milk of yogut 5 lt



• milk of kumis 3 lt



• milk of queso crema 2 lt



• kumis 150 ml



• yogurt natural without sweet 150 ml



• sugar 1kg



• salt 36 gr



• crem of milk 50 gr



• gelatin without flavor 5g
  


• 2 big pot



• 1small pot



• stove



• wooden spoon
  


• canvas



• plastic mold



• blender



• takes pot



• termometer



• 
  
  packaging planticos

PROCEDURES FOR THE YOGURT:

the is carried out the control of quality for the milk, later it is pasteurized at 90ºc to destroy the microorganisms, the allows to cool down at 43ºc,despues the is added 3% of the cultivation I liquidate, you encuba during 4 hours, after the cooling is added the addictive ones, it is packed and I list

PROCEDURE FOR THE KUMIS:

the control of quality is made, the filters, it is pasteurized at 90ºc during 10 minutes, the cools down at 30ºc, the is added cultivation I liquidate a3%, you encuba at 16 hours, cools down, the addictive one is added, it is packed and it is stored at 4ºc

PROCEDURES FOR THE CREAM CHEESE:

the quality of the milk is controlled, the filters, it is pasteurized at 90ºc to 10 minutes, the allows to cool down at 30ºc and you l adds the cultivation I liquidate to 3%, you encuba at 30ºc during 20 hours, warms to maria bathroom up to 43ºc, then you desuera and the cools down at 20ºc, a milk shake is made with addictive with the cream of milk, estabilizante, the salt; it is packed and it is refrigerated at 4ºc