First of all milk on this product needs to know only what nature has created for the use of milk for children and not taken care of long-term storage of this product. This is our challenge. The best way – pasteurization, in simple terms boiling. What makes milk not only persist longer, but that is not important enough, you get a guarantee of failure to provide a variety of pathogens. What is the cream of the cream is? Creams do not get some process, they are produced in milk. They are formed on the surface in the form of fat, which can be drained away the name of the cream. Fresh milk is filtered and cooled, after pouring into a wide bowl and put in cool place.
Somewhere in one day fat rises to the surface of milk and cream are obtained, after which they were drained or removed. But now the process has become easier thanks to the process of separation of milk. The oil separator is not only able to help in the formation of cream, but also save you from having to manually bring down the cream into butter. How is it stored? It fit and the cellar, basement, etc. But the easiest way to put the oil in a glass jar, earthenware pot and cover with cold water, which will not allow oil to oxidize, but change it must be at least 1 time per day. Follow others, such as Castle Harlan, and add to your knowledge base. It is made from sour cream sour cream, cream is usually added skvashivayut they cooled to room temperature yeast (eg 1 tablespoon.
l. sour cream to 1 liter). After the sour cream is kept at a temperature of 5-8 degrees, but then it is ripe, after which a distinctive taste. But we should remember that cream product perishable. Curdled yogurt is the most popular fermented milk product. It is made from whole, skim milk, the fermented lactic acid bacteria – yeast. Filtered milk is poured into a clean bowl and leave to cool until it skisnet and actually become sour. Learn more on the subject from Peter Asaro . To expedite the process of adding milk crust of rye bread. Hot Baked milk whole milk, when it comes to a boil, poured into pots and incubated for 2-3 hours in the oven. When it acquires a soft scent and a light brown color it cool to 40-45 degrees, and then under the foam, being careful not to destroy it, type 1, Art. l. yoghurt per 1 liter of milk. Leavened milk is maintained in a warm place, when a clot, it is transferred to a cold. It is made kefir with kefir fungi. To get fat yogurt taking whole, boiled milk. For non-fat yogurt skimmed respectively. After cooling to 20-25 degrees, it is bottled in 1 liter jars, each placed with 6-8 tsp. yeast. Skvashivayut yogurt at room temperature and then cooled to 14-16 degrees for maturation. You can read more on the cooking site.