Equipment
Starting your yoghurt production might seem like Sci Fi, you imagine large machinery, conveyer belts, and packaging units. In reality, to produce yoghurt you simply need three things:
- enclosed space for the raw material to ferment
- heat
- time
Making Yoghurt with zero equipment
Even tough the optimal results will be obtained with a high quality Yoghurt Maker, it is still possible to produce yoghurt without any equipment if you produce the right kind of environment for the bacteria to ferment the milk. One of the methods include heating the milk to 42 degrees celsius and letting it rest in a low temperature preheated oven for 8-12 hours. This method will indeed produce great results, but we’ll dive into why it is optimal to use a high quality yoghurt maker.
Benefits of using a Yoghurt Maker
In order to elevate your yoghurt craftmanship, we’ll get into why using a yoghurt maker, such as Rommersbacher JG 80 Jona will produce the best and most delicious fermented home treats. The number one advantage will be temperature regulation. Even tough our friendly bacteria friends are huge fans of nice and warm environment, it’s quite easy to go overboard and produce an environment where they cannot survive. If the environment does not become warm enough the bacteria will stay dormant. On the other hand, increase the temperature too much and you risk killing the friendly bacteria. That’s why having a yoghurt maker machine that allows you to precisely control the temperature setting will produce the best results.