Fresco YO Classico JOG contains live lactic cultures specifically selected for yogurt preparation, including Streptococcus thermophilus and Lactobacillus bulgaricus.
Thanks to CLASSICO YOG yogurt cultures, it is possible to create yogurt with very moderate acidity, a characteristic aroma, rich in live lactic cultures, and with a creamy and compact texture.
These carefully researched characteristics ensure extraordinary homogeneity in the yogurts you can prepare and customize at home, even using different types of milk.
Does not contain fats or added sugars.
Difficulty: Easy
Servings: 7 jars
Storage: 20/30 days
Preparation: 5 min. + 6/8 hours +
fermentation + cooling
fermentation + cooling
Ingredients: 1L of milk + 1 sachet
of Classico JOG Yogurt Cultures
of Classico JOG Yogurt Cultures
Needed: Saucepan, whisk
WATCH THE VIDEO ON HOW TO DO IT AT HOME WITH A YOGURT MAKER
Easy in just 3 steps
Heat the milk
- Pour the milk into the saucepan and place on the stove.
- Heat to a temperature between 37 and 40°C.
- Once the indicated temperature is reached, remove the saucepan from the heat.
The heat treatment helps improve the structure of the final product, giving it more creaminess and homogeneity.
Yogurt preparation
- Yogurt preparation Pour the contents of the Classico JOG Yogurt Cultures sachet and stir until any lumps dissolve.
Attention: never add the cultures at a temperature above 45°C.
Fermentation
- Pour into the jars of the yogurt maker and let ferment for about 6/8 hours.
- During fermentation, it is necessary not to stir or shake the product in any way.
- Once fermentation is complete, refrigerate for at least 6/8 hours before consumption.
Any separation of the whey after product fermentation is entirely natural.
TIPS
- If using fresh milk (not UHT), it is advisable to bring it to a temperature of 80°C for at least 15 seconds.
- The density of the final result may vary depending on the type of milk used.
- If your yogurt maker allows you to set temperatures, the ideal is 37°C. If this is not possible, extend the fermentation times.
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