Qinghai Traditional Yogurt
A set-style flavored yogurt with 2.3% protein content, featuring a smooth, tofu-like texture that is eaten with a spoon.
Ingredients
Fresh milk (or 12% whole milk powder)
90%
White granulated sugar
7%
Whey protein concentrate (80% WPC)
0.5–1%
Set-style yogurt stabilizer
0.5–0.6%
Acesulfame potassium
0.015%
Starter culture (typically direct-vat-set)
As needed
Water
Make up to 100%
Instructions
1
Raw material pre-treatment and filtration
After mixing fresh milk (or milk powder + water) with the auxiliary ingredients, filter through 120-mesh gauze. If using milk powder, blend and stir evenly with water at 40°C, then hold for 30 minutes.
2
Homogenization and pasteurization
Homogenize the base liquid, then heat to 90°C and hold for 10 minutes for pasteurization.
3
Cooling and inoculation
Cool the pasteurized base liquid to around 45°C, add the starter culture, and stir for 5 minutes to ensure even distribution of the ferment.
4
Filling
Use plastic cups or ceramic jars and fill promptly after inoculation; seal the lids tightly. Manual filling should be completed within 1.5 hours.
5
Fermentation
Immediately transfer the sealed cups to the fermentation room after filling. Ferment at 43°C for 2.5 to 4 hours until set (acidity 65°T–70°T, pH below 4.6).
6
Cooling
After fermentation is complete, cool the yogurt. Use either direct cooling (place in a 2°C–6°C cold room) or pre-cooling (gradually lower the temperature in stages to 5°C). Handle gently during cooling to avoid vibration.
7
Cold ripening
The yogurt must be stored at 2°C–6°C for 12 hours to promote the development of aroma compounds and increase viscosity.
