Traditional Qinghai Yogurt
A set-style, flavored yogurt with a 2.3% protein content, featuring a tender, soft-tofu-like texture that requires a spoon to eat.
Story
Known for its remarkably tender consistency, this traditional set-style yogurt resembles soft tofu in both appearance and texture. With a 2.3% protein content, it is a rich, creamy, and comforting local delicacy that is meant to be slowly scooped and savored with a spoon.
Ingredients
fresh milk (or 12% whole milk powder)
90%
white granulated sugar
7%
concentrated whey protein (80% WPC)
0.5～1%
set-type yogurt stabilizer
0.5～0.6%
acesulfame K
0.015%
starter culture (generally direct vat set)
as needed
water
up to 100%
Instructions
1
Raw material pretreatment and filtration
Fresh milk (or milk powder + water) and auxiliary materials are mixed and then filtered through a 120-mesh gauze. If using milk powder, it must be mixed and stirred evenly with water at 40°C and kept for 30 minutes.
2
Homogenization and sterilization
Homogenize the base liquid, then heat to 90°C and maintain for 10 minutes for sterilization.
3
Cooling and inoculation
Cool the sterilized base liquid to around 45°C, add the starter culture and stir for 5 minutes to evenly distribute the fermenting agent.
4
Filling
Using plastic bowls or ceramic bottles, fill rapidly after inoculation, and the caps must be sealed tightly. Manual filling time must not exceed 1.5 hours.
5
Fermentation
After filling and capping, quickly send into the fermentation room. Ferment at a temperature of 43°C for 2.5 to 4 hours until coagulated (acidity 65°T to 70°T, pH lower than 4.6).
6
Cooling
Cool down after fermentation is terminated. A direct cooling method (placing in a 2°C to 6°C cold storage) or a pre-cooling method (slowly lowering the temperature in stages to 5°C) can be used. During the cooling process, handle gently to prevent vibration.
7
Refrigerated post-ripening
The yogurt must be stored at 2°C to 6°C for 12 hours to promote the production of aromatic substances and increase viscosity.
