Yogurt
Xao Ban Yogurt is a homemade yogurt processed daily from pasteurized cow milk.Our delicious yogurt available in three sizes of 150g, 300g and 600g, combined with more than 10 different kinds of fruit jam of local fruits such as mulberry, mango, passion fruit and rosella as well as exotic fruits such as kiwi, strawberry.
We also offer you different varieties of yoghurt: low fat, sweetened and vanilla flavoured yogurt.
Xao Ban Yogurt is regulated under food safety control; the product is monitored frequently by the Food and Drugs Department of the Ministry of Health, who has issued a license to Xao Ban Group since 2007. The nutrient value of plain yogurt is about the same as the milk from which it is made.
Plain yogurt contains about 140 calories per cup and is a good source of protein, calcium, and riboflavin. Plain yogurt can be used as dip sauce , used as a lower calorie substitute for sour cream to make bread spread by lightly seasoned with salt and chives or chopped onions, or as a topping for fruit.
Yogurt Making Gallery
1. Milk preparation
Generally cow milk is used, but yogurt may be made out of goat milk, buffalo milk, and milk of other animals. You can use raw, sterilized or pasteurized milk.Cooking the milk
If we use raw milk, we have to heat the milk at 85 C for 30 min or 90-95 for 5-10 min. The aim of heating is to kill any existing bacteria in it, especially the pathogenic micro organisms which are present in the milk.
Milk powder/sugar may be added to the cooked milk increase the solid contents in the yogurt (makes it more thick and creamy!!!)
2. Inoculation
- Cooling the cooked milk to 41-43 C in iced cold water
- add one cup of 300 g plain yogurt (starter) inoculation, mix them well.
3. Incubation
- Transfer the mixture into a very clean small cup and seal with cover or keep them all in one pot and cover with thin plastic film.
- Place the cup of milk mixture in warm bath of 42-45 c which is the optimum for the growth of starter bacteria about 6 hours or until the desired acidity or pH is reached.
4. Cooling/Setting
To stop the souring,- place the yogurt cup/pot in iced water for 12 hours or in the refrigerator for 1 night,
- Next day, the yogurt is ready to be filled up in a cup combined with different kinds of fruit jam
Dairy Cows
Heating fresh milk up to 85'C and mixing ingredients
Adding flavour
Adding Yogurt
Sealing
Sealing
Wrapping for delivery
