Production Process of Coconut Yogurt

Preparing: To make coco-yogurt, starter culture must first be prepared. To do this, a 10 percent solution of non-fat dry milk (NFDM) is autoclaved for 10 minutes at 10 psi (pounds per square inch), cooled, and divided in half- one half is inoculated with Streptococcus thermophilus and incubated for 14 hours at 38 degrees Celsius, and the other half with Lactobacillus bulgaricus and incubated for 15 hours at 42 degrees Celsius. The starter may be stored at five degrees Celsius until use.