Preparation of Dahi/Yogurt (English)

Recipe Milk Starter Culture: Culturing for preparation of Dahi (Yoghurt) was done by Back Slopping Technique. Back Slopping Technique is the utilization of Dahi (Yoghurt) as a culture for preparation of a new batch of Dahi (Yoghurt). or Commercial Starter Cultures: Streptococcus thermophiles and Lactobacillus delbrueckii sub sp. bulgaricus Procedure First, standardize the fresh cow milk for fat (3%) Read more about Preparation of Dahi/Yogurt (English)[…]

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