Lassi 100 ltr batch 100g stabilizer at 60 -70 degree temprature the heat up to 80-90 degree then cool upto 42 degree and add culture same process continues and add 50 g stabilizer with sugar Total 150 g stabilizer have to add. Chaas/ buttermilk 100 ltr batch 150 g to 200 g stabilizer mix with circulate motion for 5 minutes same process continues. Yogurt/ Dahi 100 ltr batch 100 to 150 g stabilizer at 60 -70 degree temprature the heat up to 80-90 degree then cool upto 42 degree and add culture same process continues.
Supplier: Paneer & dahi
Supplier: Dairy item
Supplier: Ghee, paneer, dahi
Buyer: Milk
Supplier: Paneer Milk Khova And Dahi.
Supplier: Paneer, ghee, dahi
Supplier: Paneer, dahi, ghee
Supplier: Paneer, ghee, chhena, khua, dahi
Supplier: Pneer, ghee, mawa, dahi, cream, butter and etc
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