Yummy, yummy, coco-yoghurt
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CTA. 1998. Yummy, yummy, coco-yoghurt. Spore 77. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: http://hdl.handle.net/10568/48198
External link to download this item: http://spore.cta.int/images/stories/pdf/old/spore77.pdf
One profitable project for village enterprises in coconut-growing areas is the making of coconut yoghurt. This product is both delicious and nutritious (on a par with yoghurt made from 100% dairy milk). Some capital investment is required to buy...
One profitable project for village enterprises in coconut-growing areas is the making of coconut yoghurt. This product is both delicious and nutritious (on a par with yoghurt made from 100% dairy milk). Some capital investment is required to buy equipment such as a coconut meat grater and a presser, autoclave, refrigerator, incubator, stove, blender, stainless steel mixing container and weighing scale. To make coco- yoghurt, starter cultures must first be prepared. To do this, a 10% solution of non-fat dry milk (NFDM) is autoclaved for 10 mins at 10 psi, cooled, and divided in half; one half is inoculated with Streptococcus thermophilus, and allowed to incubate for 14 hrs at 38° C, and the other half with Lactobacillus bulgaricus and incubated for 15 hrs at 42° C. The starters may now be stored at 5° C until use. Two textures of yoghurt may be made, a viscous one and a soft curd type. For the viscous, the milk base consists of 50% coconut milk and 50% NFDM; for the soft curd, the proportions are 44% coconut milk to 56% NFDM. The milk base is pasteurised at 85° C for 20 mins, cooled, and inoculated with 1.5% each of the previously prepared starter cultures. The mixture is poured into small yoghurt containers and then incubated at 42° C until the pH reaches 4.5 - 4.7. Coco-yoghurt can now be stored for 5 days at 5° C. For different flavour sensations, fruit extracts may be added to the yoghurt. Bon appetit! Contact: The Institute of Food Science and Technology, College of Agriculture, University of the Philippines at Los Baños College Laguna, Philippines.
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)