Formula
Ingredient
Amount
% as is
Skimmed milk
92.68
Cream (40% fat)
3.50
Skimmed milk powder
0.80
NOVATION® 8300
3.00
Yoghurt culture
0.02
TOTAL
100
Preparation
1. Hydrate the skimmed milk powder in the milk for one hour.
2. Add starch and sugar to the milk and cream under mild agitation.
3. Preheat the mixture to 65°C.
4. Homogenise at 180/30 bar.
5. Pasteurise at 95°C and hold for five minutes.
6. Cool to 43°C and inoculate with culture.
7. When the mix reaches a pH of 4.5, cool to 20°C.
8. Pass the white mass through a mesh filter of 250 microns to smooth. Pour into containers.
9. Store refrigerated at 4°C.