Full-fat stirred yogurt

Preparation

1. Blend all dry ingredients.
2. Add dry ingredients to skim milk and heavy cream in Likwifier at 500 rpm.
3. Pre-heat mix to 145°F (63°C).
4. Homogenize at 2000/500 psi (first stage/second stage).
5. Pasteurize at 203°F (95°C) for 6 minutes.
6. Cool the mix to the incubation temperature.
7. Inoculate the mix with yogurt culture at the appropriate rate.
8. Incubate until pH 4.6 is reached.
9. Break the curd mix cooling rapidly to below 60°F (16-17°C).
10. Pump yogurt through a 100-mesh screen.
11. Package and refrigerate.