YOGURT

Presented by:
1. Camelia
2. Indah Purnama Sari
3. Siti Komariah
4. Syarif Hidayat Harlani
5. Vega Aulia Pratiwi
6. A. Lutfi Fuadi

SUBTOPIC

Introduction

Ingredient

Equipment

Procedure

DEFINITION OF YOGURT

Yogurt is a fermented milk product

that contains the characteristic
bacterial cultures Lactobacillus
bulgaricus and Streptococcus
thermophilus.

Benefits of Yogurt
1. Help prevent osteoporosis.
2. Reduce the risk of high blood
pressure.
3. Help you feel fuller.
4. Increasing the risk of weight gain
and tooth decay.
5. Reduces blemishes, tanning, under
eye dark circles and skin
discoloration.

Nutrition of Yogurt
1.
2.
3.
4.
5.
6.
7.
8.

Calcium 9. Vitamin C
Vitamin D 10. Carbohydrates
Vitamin A 11. Vitamin B1
Protein 12. Amino Acid
Calories
Sodium
Potassium
Vitamin B

INGREDIENT
NonFat
MilkMilk

Sugar

Yogurt Starter

EQUIPMENT
Pan

Whisk

Plastic Container

Stove

Incubator

Procedures
for Making
Yogurt

Mixing the
Milk and
Starter

Incubating
the Bacteria

Mixing the Milk and Starter

1. Heat the milk to 185F (85C).

2. Cool the milk to 110F (43C).

3. Add nonfat, reduced fat, or

whole dehydrated milk, if
desired.

5. Add the starter to the

milk

Incubating the Bacteria

1. Put the mixture in containers.

2. Allow the yogurt bacteria to incubate

3. Set the temperature and time

for the incubator

4. Place the
containers of the
cooled milk and
starter in the
yogurt maker.

5. Supply a cover
to keep in the
heat.

6. Check to see if
the yogurt has
firmed up.
7. Make sure your
yogurt is ready.