As a process engineer working in the dairy industry for 30 years and a yoghurt plant for 10, this video shows a little bit of truth and some inaccuracies. For example homogenisation is not achieved by cavitation, cavitation is very much to be avoided as it damages the equipment and is not controlled. Homogenisation is achieved by the very small gap in the homogenisation valve and the very high pressure pushing the fluid through. This causes the fat globules to break down in a controlled way, according to the pressure, which is measured by a transmitter and controlled by the hydraulic pressure which sets the size of the small gap in the homogenisation valve. Heating of the yoghurt mix is done usually in a plate heat exchanger followed by a spiral holding tube, and the temperature is 95deg C for 5 minutes not 85 for 30. It is done to denature the whey protein and also it is useful to deaerate the yoghurt mix to remove air. Air can affect the fermentation.
Did u say the only reason to separate fat bro it’s whey cream separated from the milk and it’s not just used for butter it can go in cheese ice cream and more to add more fat % percentage
@@Faustobellissimo you can use either because you will heat it to 180 degrees and then cool it down between 110 and 100 when you add the frozen bacteria if you are making the most common yogurt. The higher the fat I think the better it is. Good luck finding any yogurt sold commercially that is cooked longer than 8 hrs , if cooked 23-24 hrs it takes out all of the natural sugar
They use a different yeast culture and it takes around 24 hours to 36 hours to ferment. They then add water or milk, sugar and flavourings to get the final desired product.. It can be done at gome, but it takes long time. I have done with succession..
This video is showing how to make healthy food unhealthy. Danone yogurt is one of the worst. Overly processed food is not even food. Is this how people were making yogurt for millennia? You can answer this yourself. The right way of making healthy yogurt is: you take the whole milk, you heath it up, when it cools, so you can touch it, you add the culture (from another batch) and then keep it warm, until gets palatable sour and then cool it down to solidify. Living yogurt is healthy and spoils after couple of weeks if not consumed. This Danone sh*t will make you fat and is bad for your stomach and its micro flora.
I've made yoghurt for decades the same way. But all I use is an oven light to turn the milk into yoghurt Takes about 8-10 hours to make a firm product. Refrigerate. Serve for breakfast. Reverse the order if you want it for dessert.
Hi Everyone You Are Making My Favourite Yoghurt I Really Enjoy Your Different Fruit Yoghurt @ Danone It Is My Favourite And It Is So Fruity Creamy Smooth Yummy And Delicious Yoghurt Thank You So Much For Sharing Your Beautiful Yummy Delicious Yoghurt Very Interesting Video And Audio 👍👍😀❤️❤️
Hello, I would like to criticize the video you made and I see that you did not research the subject very well while preparing your video. Yoghurt is not a Mesopotamian food or a food discovered by the Greeks. I want to open a parenthesis here. The Greeks learned it from us. I close the parenthesis because they lived with us for 400 years under the Ottoman Turkish Empire. It is a Central Asian food and a gift of the Turks to the world cuisine.
Have you heard of a country called India? Curd or dahi or yogurt is being used in India from 10,000+ years before. Turks definitely would’ve learned from us!
@@pkgirishkumar Yes, I know about India and I know that they use yoghurt, but it does not change the fact that the Turks discovered yoghurt and gave it to the world cuisine. Look, the name of this food is yoghurt and it is a Turkish word, I don't know if you are aware.
We are covered in harmless bacteria. Most species don't cause disease, and the microbes in our gut help us break down food and remain healthy. We're taught that microorganisms are enemies, but they are often our allies! I hope this thought helps a little : )
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
As a process engineer working in the dairy industry for 30 years and a yoghurt plant for 10, this video shows a little bit of truth and some inaccuracies. For example homogenisation is not achieved by cavitation, cavitation is very much to be avoided as it damages the equipment and is not controlled. Homogenisation is achieved by the very small gap in the homogenisation valve and the very high pressure pushing the fluid through. This causes the fat globules to break down in a controlled way, according to the pressure, which is measured by a transmitter and controlled by the hydraulic pressure which sets the size of the small gap in the homogenisation valve. Heating of the yoghurt mix is done usually in a plate heat exchanger followed by a spiral holding tube, and the temperature is 95deg C for 5 minutes not 85 for 30. It is done to denature the whey protein and also it is useful to deaerate the yoghurt mix to remove air. Air can affect the fermentation.
That pressure is called marriage. The opposite is called divorce, usually perfected in the centrifuge of court.
The only reason to seperate fat is to sell it as butter, another high profit content of milk. It is not for the sake of the consumers.
Yes, whole milk yogurt is so much tastier and smoother.
and you just eat some watered milk powder and you think i eat healthy food goverment dont cares thst
Did u say the only reason to separate fat bro it’s whey cream separated from the milk and it’s not just used for butter it can go in cheese ice cream and more to add more fat % percentage
*An extremely modern production line, I love these videos*
HOLY CRAP. I make Yoghurt at Home every week. My Yoghurt is just milk and Culture. Real Food People and I don't play with it like the Factory's do.
Do you used raw milk or store-bought milk?
@@Faustobellissimo you can use either because you will heat it to 180 degrees and then cool it down between 110 and 100 when you add the frozen bacteria if you are making the most common yogurt. The higher the fat I think the better it is. Good luck finding any yogurt sold commercially that is cooked longer than 8 hrs , if cooked 23-24 hrs it takes out all of the natural sugar
@@laurenglass4514 I make strained yogurt from raw milk, which is unpasteurized and unhomogenized.
Bulgarian yogurt is fermented upto 24 hours @@laurenglass4514
@@laurenglass4514Hi! Do you have a recipe to your homemade yogurt? I’ve been looking into making my own for my son
Amazing what goes into production of products!
I am grateful for this video. Thank you for upload as I really like yogurt.
Can you make content about how Yakult or any cultured milk was made?
They use a different yeast culture and it takes around 24 hours to 36 hours to ferment. They then add water or milk, sugar and flavourings to get the final desired product.. It can be done at gome, but it takes long time. I have done with succession..
This video is showing how to make healthy food unhealthy. Danone yogurt is one of the worst. Overly processed food is not even food. Is this how people were making yogurt for millennia? You can answer this yourself.
The right way of making healthy yogurt is: you take the whole milk, you heath it up, when it cools, so you can touch it, you add the culture (from another batch) and then keep it warm, until gets palatable sour and then cool it down to solidify.
Living yogurt is healthy and spoils after couple of weeks if not consumed. This Danone sh*t will make you fat and is bad for your stomach and its micro flora.
Reducing fats from milk doesn't make yogurt healthier, it makes it less nourishing.
I've made yoghurt for decades the same way. But all I use is an oven light to turn the milk into yoghurt Takes about 8-10 hours to make a firm product. Refrigerate. Serve for breakfast. Reverse the order if you want it for dessert.
Great video!
Yogurt is Turkish🇹🇷 It's one of my favorite Turkish cousins
Milk Reception
• Milk is received at the processing facility.
Nothing better than homemade. That’s why it doesn’t last long vs store bought
Hello my friend, where do you get video clips of this quality and what sites do you use?
Excellent 😃❤❤
Beautiful delicious recipes ❤
Amazing
Hi Everyone You Are Making My Favourite Yoghurt I Really Enjoy Your Different Fruit Yoghurt @ Danone It Is My Favourite And It Is So Fruity Creamy Smooth Yummy And Delicious Yoghurt Thank You So Much For Sharing Your Beautiful Yummy Delicious Yoghurt Very Interesting Video And Audio 👍👍😀❤️❤️
Hi Everyone @ RUclips 👍👍❤️❤️ Thank You So Much For Enjoying My Messages And Comments @ RUclips 👍👍❤️❤️
Hi every @ RUclips 👍👍❤️❤️ Thank You So Much For Enjoying My Messages And Comments @ Pure Farm 👍👍❤️❤️ And @ RUclips 👍👍❤️❤️
awesome
pretty good video
I'm i Tanzania I want this machine
Anybody tell me what add for thick long time and quantity . plzzz ...before are after add
And this is supposed to be healthy food? We're doomed
😂😂
srikand is prepared in our every corner of INDIA.. from past 1000yrs.. with different variety of fruits and dry fruot flavors..now known as yogrut..
This must be from an episode of “Breaking Good”
In Bharat, its called “Curd” Its just milk and few drops of yesterday’s butter milk/Curd. Tastes little sour compared to this Yogurt but good.
How can I make culture for yogurt
You can use 2 tablespoons of yogurt per half a gallon of milk.
home set curd is the best
I'm just here because I'm eating greek yogurt in front of my computer. 🤗
why is the thumbnail an AI image?
Mmmmm..fermented milk
Hello, I would like to criticize the video you made and I see that you did not research the subject very well while preparing your video. Yoghurt is not a Mesopotamian food or a food discovered by the Greeks. I want to open a parenthesis here. The Greeks learned it from us. I close the parenthesis because they lived with us for 400 years under the Ottoman Turkish Empire. It is a Central Asian food and a gift of the Turks to the world cuisine.
Have you heard of a country called India? Curd or dahi or yogurt is being used in India from 10,000+ years before. Turks definitely would’ve learned from us!
@@pkgirishkumar Yes, I know about India and I know that they use yoghurt, but it does not change the fact that the Turks discovered yoghurt and gave it to the world cuisine. Look, the name of this food is yoghurt and it is a Turkish word, I don't know if you are aware.
@@cemalpehlivan8095NO lol yogurt/curd is first discovered in Mesopotamia (Kurd) google is free u turk mongol
I watch this video all while gagging eating yoplait cause the thought of bacteria deliberately in my food is disgusting to me
We are covered in harmless bacteria. Most species don't cause disease, and the microbes in our gut help us break down food and remain healthy. We're taught that microorganisms are enemies, but they are often our allies! I hope this thought helps a little : )
🌭
Plevnik is rubbish
All I can say is, Yuk!
Smith Daniel Perez Donna Lewis Michael
I hate Yogurt!
Where did Yogurt hurt you