Powerpoint for making yogurt

1. Good for you?

2. What do these pictures have in
common?

3. LO:
Describe the main stages of
yoghurt making –
sterilisation, pasteurisation,
incubation, sampling and
adding flavour
Explain the reasons for safe
handling.

4. Making yogurt..
How do you make yogurt?
What makes yogurt better
than milk?

5. Making yogurt
To start all your equipment
must be sterile

6. Making yogurt
Heat the milk to 85ºC
Why would you do this?
Heating to 85ºC denatures the
whey proteins and makes the
yogurt thicker it also further
pasteurises the milk

7. Making yogurt
The yogurt is then cooled to 44ºC and
innoculated with a bacterial mix.
Can you guess what they are called?
Streptococcus
thermophilus and Lactobacillus
bulgaricus
Lactobacillus
acidophilus and Lactobacillus casei.

9. Making yogurt
The yogurt is then left to
incubate..
Greek yogurt is left longer than
ordinary yogurt.. What is the
difference

10. Making yogurt
As the yogurt matures acids are
formed that give it that tart
taste…

11. Your task..