What is the Balkan -style yogurt?
Yogurt
Balkans, which is often called Yogurt in style, is any type of yogurt that can ferment more inside individual containers than in a large tub. This type of yogurt is commonly observed in stores and is almost always used for yogurt that is packed with fruit on the bottom. The Balkan style yogurt process is similar to the process in the production of mixing or Swiss yogurt except that the yogurt in the Balkan style is packed just after bacterial culture is added rather than yogurt.
As well as other types of yogurt, the Balkan yogurt begins like raw milk. Although cow's milk is the most common type used to produce yoghurt, sheep, goat, jak and camel milk can also be used. Milk for yogurt, which is in bulk for distribution through food stores, is often pasteurized to kill undesirable microorganisms. This helps to ensure that yogurt safer for human consumption and at the same time allows the desiredYogurt's culture is reproduced in yoghurt without having to compete with other microbes. Milk is often homogenized to prevent the separation of yoghurt cream when it ferments.
After the milk has been properly prepared, the next step to perform any type of yogurt is to allow milk cooling. Once the milk is at the correct temperature, the bacteria are added. At this point, the yogurt in the Balkan style is transferred to the final container, which can be a small plastic or glass cup. Once placed in this container, it is not treated again until it is ready to eat. In the case of yogurt fruit at the bottom of the Balkan, the fruit is placed at the bottom of the container before the yogurt is placed in.
Once yogurt is placed in a container, it is given time for fermentation. The bacteria must grow inside the milk, consume lactose and excreting the tic -leckysel, a process that makes yogurt and thick. Once the yogaRT is fermented, placed in storage of the cold until it eats.
simple to produce, Balkan yogurt is popular as home and commercially produced yogurt. Evenly densifies and adjusts firmly than yogurt with mixed style. Because it is cultivated in individual containers, yoghurt in the Balkan style can be produced less costly, because large bathtubs that must be thoroughly cleaned between use are not necessary.