Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Whole-Milk Yogurt

Preparation info

  • 1

    qt
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Whole milk 1

Method

Procedure

Day 1: Preparation

  1. Follow steps 1–6 in the Procedure for Making Fermented Dairy Products. Add the milk powder in step 2. Bring the milk to 86°F (30°C) and allow it to culture at 80°F (26°C) for 24 hours.

Day 2: