Recipe for Greek style yoghurt [translated to Zulu in the document attached].
List of products:
♦ SACCO Y 259 A (culture)
♦ SACCO LR 4 PD (protective culture)
♦ Ifatech DD 25 (stabilizer)
♦ Fruit pulps and syrups
♦ Thermometer
♦ Pillowcase for straining yoghurt
Important Note:
Add stabilizer to milk at ambient temperature, stir to incorporate stabilizer into the milk, hydrate for a minimum of 60 min before starting the yoghurt process.
Cultures are direct inoculation, add to you milk mixture at the correct temperature.
Cultures available in 1 UC (100 L) | 5 UC (500 L) | 10 UC (1 000 L) | 50 UC (5 000 L) sachets
*products available in small scale on request