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non-dairy yogurt making at home
by Egon Skovmose on Monday, May 28, 2007
We get request for non-dairy starter cultures and some find this to be a market to consider.
As most starter cultures are grown on milk they will contain “traces of milk” and if consumed (depending on the sensitivety of the person consuming it) it might not be desirable.
Let us suggest following solution:
Grow the starter culture in Soya or Rice milk as can be done with yogurt L+ Vital-Ferment.
As there is 5 gr. of freeze dried starter culture in the sachets and added to 1 – 2 liter milk (½ gal.), traces of milk should be diluted out after first transfer, but if high sensitive of the consumer is present to milk, a second transfer is needed and it should now be “non-dairy”.
For wholesale, retail, and consumers sales of the Yoghurt L+ in the United States and Canada you can contact following distributors:
Kitchen's Best Manufacturing Group Ltd.
service@soymilkquick.com
http://www.soymilkquick.comTelephone: 250-716-0003
Toll Free: 1-888-769-5433
Facsimile: 250-716-0390
http://www.soymilkquick.com/yogurtculture.html1-888-769-5433
and in USA contact
Sara Meier smeier@organicwithin.com.
http://www.organicwithin.com/page/page/4258885.htm2107 N. Decatur Rd., Suite 111
Decatur, GA 30030
and the telephone number is 404-288-2043.
Making Swiss cheese - recipe
by Egon Skovmose on Wednesday, May 16, 2007
Process guidelines for
Baby Swiss
45+
raw material raw milk
standardization to 3.0 - 3.2 % fat depending on the protein content
heating and bactufugation 72 - 75 °C for 15 - 30 s
cooling to renneting temperature: 31 -+ 1 °C
inoculation 4 x Choozit Alp D LYO 100 DCU
+ 4 x Probat 222 LYO 50 DCU
+ 1 x Holdbac YM-B® LYO 100 DCU per 5,000 l
(calculte down to you vat size)
www.danlac.co/store
preripening 15 - 30 min to pH 6.55 + 0.05
(to 0.16 ± 0.002 % lactic acid)
renneting 20 ± 5 ml / 100 l, 1 : 15 000 or Renco calf rennet
coagulation setting time: 20 ± 3 min
coagulation time: 30 - 40 min
cutting curd grain diameter: green pea to hazelnut size
and stirring for 10 ± 5 min
stirring 20 - 30 min
separating draw off whey, approx. 30 - 35 %
washing pH before washing: 6.45 ± 0.05
and addition of water: approx. 15 - 20 %
scalding scalding at 38 - 39 °C, within 25 - 30 min
stirring 25 - 40 min
washing addition of water, approx. 3 - 5 %
cooling to 36 - 37 °C
prepressing under whey, depending on equipment (e.g. 10 min with 6 bar) 1 bar = approx 14 lbs/sq. inch
filling
pressing with increasing pressure, depending on equipment,
e.g. 15 min 0.3 - 0.6 bar
immersing in pH before brine bath: 5.45 0.15
brine bath 16 - 18 °Bé, 16 - 18 °C
salting time: 24 - 54 h, depending on weight
pH after brine bath: 5.30 -+ 0.05
packaging in special foil for large eye formation cheese, or coating
ripening
cool storage temperature : 8 - 10 °C
time : 6 -18 d
warm storage temperature : 18 °C
time : 4 weeks
final packaging
Possibilities to enhance eye formation:
* higher inoculation amount of propionic acid bacteria
* higher scalding temperature up to 40 - 41 °C
* shorter salting time with a weaker salt concentration
* higher pH after salting: not under pH 5.30 - 5.40
* shorter ripening time in cool storage, with a higher temperature, e.g. 7 days at 11 - 14 °C
* longer ripening time in warm storage, e.g. 5 - 6 weeks at 22 - 24 °C
The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.
for ingredient go to: www.danlac.com/store
- other recipes free with orders -
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