Fresco Yo Greco Yau contains ingredients that can be used with any type of milk and are selected to prepare Greek yogurt rich in proteins and high-quality lactic acid bacteria.
With GRECO YAU, it is possible to prepare a homemade yogurt with low acidity, a typical intense and strong aroma, and a compact and soft structure to the spoon.
The Kit contains carefully selected live lactic acid bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus (small sachet), and natural milk proteins necessary to give Greek yogurt its typical structure and consistency (large sachet).
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 Greco Yau Yogurt Cultures +
1 large sachet of Greco YAU Yogurt
of Greco Yau Yogurt Cultures +
1 large sachet of Greco YAU Yogurt
Needed: Saucepan, whisk
WATCH THE VIDEO ON HOW TO DO IT AT HOME WITH A YOGURT MAKER
Easy in just 4 steps
Base preparation
- Pour the milk into the saucepan, add the contents of the large sachet of Greek Yogurt YAU little by little, and stir until any lumps dissolve.
The heat treatment helps improve the structure of the final product, giving it more creaminess and homogeneity.
Heat the milk
- Put the saucepan on the stove, heat it to a temperature of 80°C and turn off the heat.
-
Let it cool until it reaches 40°C. To cool faster, you can place the saucepan in a cold water bath.
The heat treatment helps improve the structure of the final product, giving it more creaminess and homogeneity.
Yogurt preparation
-
Add the contents of the small sachet of Greek Yogurt YAU Ferments, stirring.
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
- 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.
SCIENZANOVA S.r.l.
