Lactobacillus is an anaerobic bacteria, which means it can grow and survive in the absence of oxygen. So the curdling of milk is an anaerobic process, which means it occurs in the absence of oxygen.
Strictly anaerobic process alla...they are facultative anaerobic bacteria...which means the process of production of yoghurt is facultative anaerobic process
Macha u r the role model for hotel management students in theory we studied but u r explaining in details which is good for students bro I salute u keep on going. God bless u
Beautiful ... loved your conversation more than anything else. Obviously the curd making process is Bang on. Living in North India, I use the Rice maker pot during winters. Even with pasturised and double toned milk, I make good thick curd.
Yesterday I tried this thing... No words to describe It, It seems to be much more perfect that I usually do.... It's really amazing . Boooombaangh✨💖✨✨✨
My 3 year old kid addicted to boombang...she used say 'ooppa' ...😊 She like to take the role of cook in their role play games... And me keep motivated with your life story.. We mom and kid love you 💕🫠
I tried making yoghurt keeping in mind ur tips about hygiene and temperature….. result was awesome………. Love that. Past 7 years I was trying this in cold country … never got this kind of result…… yummy yoghurt
We started making curd at home recently. Curd being an integral part of our food, it was a life changing moment 🙂. Now we can make curd in desired thickness and sourness 🤤
Bro I usually use milky mist yoghurt. Now it's the best time for having yoghurt because in Kerala is being hotter and hotter day by day summer is just arrived
Best protein rich food . Per 100g il 11g protein ond Oru 500g yoghurt kond Lassi ondaki kudichal 11×5 = 55 g protein kidum Protein powder per scoop il 24g protein kidu cost 50 to 80rs Gym guys this is the one of the best food But 500g daliy aduthal chilaverk digestion issues varum so first check ❤
നമുക്ക് ശെരിക്കും അറിയാം എന്ന് ധരിച്ചു വച്ചിരിക്കുന്ന കാര്യം പോലും നമുക് ശെരിക്ക് അറിയില്ല എന്നതാണ് സത്യം. എത്രയോ കാലം ആയി നമ്മൾ വീട്ടിൽ തൈര് റെഡി ആക്കി എടുക്കുന്നു പക്ഷെ ഒരിക്കൽ പോലും ഇതിന്റെ ശെരിയായ രീതിയിൽ മനസിലാക്കി ചെയ്തിട്ട് ഇല്ല.
Curd , yoghurt and Greek yogurt are different dairy products. Curd is obtained by the action of natural curdling agents lime ,vinegar .. but yogurt production we use different flora.. example Leuconostoc, lactobacillus etc...we can enhance the nutrient capacity by adding different flora Good video....
Curd is fermented milk manufactured after heating milk with Total solids of 13-14% for 90 deg/C for 5minutes cooling and then adding Lactococcus strains and incubating at 37 deg C to required consistency/Titratable acidity.
Thanks bhai. It was a struggle to make yogurt here in Norway, with cold temperatures. Made a perfect yogurt with the method suggested in Video. It was more tasty than the one which we get in shops here.
