Indulgent non-dairy yoghurt

Preparation

1. Mix liquid rice milk and water at 200rpm for 1 minute.
2. Heat the rice milk and water solution to 60⁰C.
3. Blend HOMECRAFT® Create 315 flour, Dairyblend Natural YG AG and sugar.
4. Add the dry blend into rice milk and water solution and mix at 200rpm. Mix for at least 10 minutes or until fully dispersed.
5. Add VITESSENCE™ CT 3602 pulse protein into above solution and mix at 200rpm. Mix for at least 10 minutes or until fully dispersed.
6. Melt hydrogenated fat at 65⁰C.
7. Add melted hydrogenated fat into above solution and mix at 500rpm. Mix for at least 5 minutes.
8. Preheat to 65⁰C.
9. Homogenise at 220 bar (180/40).
10. Pasteurise at 95⁰C for 5 minutes.
11. Cool the mixture to 43⁰C.
12. Inoculate culture and ferment till pH reaches 4.40.
13. Break curd.
14. Cool product to 10⁰C.
15. Fill product into yoghurt cups and seal.
16. Store finished product in chiller.