Procedure
2.1 Making Yogurt
2.1.1 Warm pasteurized milk in water bath at 90 ° C (Do not let milk boiling because it will make denatured).
2.1.2 Remove milk from heat and then reduce the temperature by flow cold water through the outside of the
container or Immerse in ice until the temperature dropped to about 45 ° C.
2.1.3 Fill yogurt inoculums into 100 ml of milk, 3-10%, stir gently to mix the ingredients.
2.1.4 Measure the initial pH before incubation. Close the container tightly. Incubate at 42 -45 ° C for 4-6 hours.
2.1.5 Measure pH after fermentation and observe characteristics such as flavor, color, texture