Students compared two different ways to make edible bacteria. We made crock pot yogurt and yogurt made in the Euro maker. Both ways were fairly easy, heating the milk to 180 and cooling it to 90 degrees.
Students found out an ice batch cools the heated milk quickly to the necessary temperature to add the good culture back in. The end results was rich, creamy yogurt the next day. Students enjoyed parfaits the first day, frozen yogurt the second day and we made Greek yogurt chocolate chip muffins with the remaining yogurt this week.
It’s always a good day in foods class when we can re-use ingredients over and over. Three different products from this yogurt was a hit.
This wraps up our chapter in Safeserv on good and bad bacteria.