Hydrate the skimmed milk powder in the milk for one hour.
Add starch and sugar to the milk and cream under mild agitation.
Preheat the mixture to 65°C.
Homogenise at 180/30 bar.
Pasteurise at 95°C and hold for five minutes.
Cool to 43°C and inoculate with culture.
When the mix reaches a pH of 4.5, cool to 20°C.
Pass the white mass through a mesh filter of 250 microns to smooth. Pour into containers.
Store refrigerated at 4°C.
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