Ice Cream Yogurt Maker
The production of yoghurt, ice cream, frozen desserts, sorbets, shakes requires special equipment, highly sophisticated, very good technical level and quality. Sometimes the purchase of such equipment can be costly an investment for those who decided to initiate an activity business, like an ice ice cream yogurt maker shop or a craft particceria. Quattrer since 1952 for ice cream or yogurt vendeattrezzature only the most reliable brands, as Carpigiani, a leading manufacturer of machines for homemade ice cream, so as those for reducing the temperature and the preservation of the same. The company Collegno (Torino) offers its customers a wide range of ice cream inacciaio steel, as the traditional ice cream counter machines and innovative electronic batch freezers, ideal for ice cream makers who want to create fresh and colorful sorbets, ice cream cream or fruit that is enviable and distinguished by the delicious softness. The company then offers the Tried and tested ice cream maker for communities to produce delicious ice cream in a small space and in less time. For some years now, also are enjoying growing success too soft ice ice cream yogurt maker machines for bench and floor - because they are simple to use, ideal to install even in fast food, parks games or games rooms. It 'just lower a lever to obtain a twisted soft and creamy ice cream. The latest models of machines for ice cream yogurt maker instead have proposed an innovative furniture Quattrer be refrigerated to preserve optimally blend of live yoghurt, a stirrer and a stirring piece - all branded Coldelite. . . Wants ice cream? Why not let us be us and maybe even add us of homemade yogurt? Nothing complex, but very tasty, and then the satisfaction of eating yogurt and ice cream made with their hands is really great!. The preparation of the ice cream yogurt maker is not particularly difficult, but be careful to follow each step exactly. First we start with a small premise, namely that the essential elements for its preparation are the lactic acid bacteria, particularly Lactobacillus bulgaricus and Streptococcus thermophilus, which are lactobacilli (lactic acid bacteria) or living organisms that are naturally sensitive to changes in temperature. For this reason we must be careful in various stages of preparation of yogurt, so that these bacteria undergo thermal shock. Pour the milk into a steel pot rather large (and then boil the milk will greatly increase its volume) and we do warm up slowly to the temperature bollura, then we decrease the intensity of the flame to simmer, leaving the milk for 10 minutes. In this way, the water content of the milk will evaporate allowing us to obtain a thick and creamy yogurt in the right place. After the specified time we remove from heat and cool the milk to bring it to a temperature of 40 ° -50 °. At this point we remove the layer of cream on milk that will be formed due to the heat and transfer the pan 2 tablespoons of milk in the carton of yogurt, stirring to dilute it evenly, and subsequently transferred into the pot stirring gently. Now we just have to transfer the contents of the pot in a glass container with screw cap to preserve and maintain the pots at a temperature of 40 ° -45 ° for 5 hours. How? The methods are among the most diverse, but there personally recommend two:. - Instead of pouring the contents of the jars in the pot, transfer it in an oven preheated to 50 ° leaving it in the pot (be careful that it can be put in the oven), and only spent 5 hours pour the ice cream yogurt maker into the jars. He spent 5 hours we put our jars in the refrigerator where the temperature cooler will block the process of fermentation of ice cream yogurt maker that can be stored for at least a week. If we want to make more ice cream yogurt maker we repeated our procedure using a portion of fresh ice cream yogurt maker product, instead of resorting to the "industrial" already packaged. A small note: if you want to get a ice cream yogurt maker with a higher degree of acidity sufficient to prolong the process of fermentation from 5 to 6 hours or more depending on your taste. To prepare the ice cream would be ideal to use a ice cream maker, otherwise we will have to strive a little ', but we face the problem later, now begins!. Let's start beating the egg yolks with sugar and vanilla until frothy. Add the milk and mix again for a moment to homogenize everything. Whip the cream, and the transfer into the container with the beaten egg yolks, and mix again. Add to taste the candied fruit and chocolate chips and you're done. At this point we just have to pour the mixture into the ice cream maker and follow the instructions of the latter (normally the chilling process of obtaining the compound and then the ice cream takes about 25-30 minutes). But if we do not have to give up ice cream? Absolutely not, just think about what happens inside the ice ice cream yogurt maker and try to play it. Normally the ice ice cream yogurt maker is made from a disc on which the coolant is kept constantly stirred the mixture before slowly cools, it becomes creamy ice cream. We do not, so let's pour our mixture into a container, possibly already cold and if the metal will cool faster, which we put in the freezer. Within 2-3 hours every half hour extract container from the freezer and stir the ice ice cream yogurt maker by breaking all the ice crystals that in turn tend to be formed to try to get a more creamy, and so we proceed to obtain density of the ice ice cream yogurt maker we welcome. Take a glass bowl and with the aid of a stencil (you choose the shape you prefer, I chose a cylinder) at the center will say a little 'ice cream, sprinkle it with cocoa powder to decorate and finish with candies. Finally add the yogurt that we are going to pay all around the ice cream. . . .
