Silky ambient yoghurt

Preparation

1. Mix liquid whole milk and water at 200rpm for 1 minute.
2. Heat up the milk and water solution to 60⁰C.
3. Blend whey protein concentrate, NOVATION® 8300 starch and sugar.
4. Add the dry blend of whey protein concentrate, NOVATION® 8300 starch and sugar into milk and water solution and mix at 200rpm. Mix for at least 10 minutes or until fully dispersed.
5. Add strawberry flavour and mix at 200rpm for 1 minute.
6. Preheat to 65⁰C.
7. Homogenise at 220 bar (180/40).
8. Pasteurise at 95⁰C for 5 minutes.
9. Cool to 43⁰C.
10. Inoculate culture and ferment till pH reaches 4.40.
11. Break curd.
12. Second pasteurisation at 75⁰C for 25 seconds.
13. Cool down product to 25⁰C.
14. Fill product into sterilised PET bottles.
15. Store finished product at ambient temperature.