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  2. Instant Pot - Wikipedia

    en.wikipedia.org/wiki/Instant_Pot

    Instant Pot is a brand of multicookers manufactured by Instant Pot Brands. The multicookers are electronically controlled, combined pressure cookers and slow cookers . The original cookers were marketed as 6-in-1 appliances designed to consolidate the cooking and preparing of food to one device.

  3. How to Make Homemade Yogurt Step by Step - AOL

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  4. Pressure cooker - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooker

    Instant Pot DUO pressure cooker is an example of a third generation pressure cooker and has digital control of the cooking time and heat. After the stove-top pressure cookers came the electric pressure cookers in 1991, [15] called the "third generation" pressure cookers.

  5. List of dairy products - Wikipedia

    en.wikipedia.org/wiki/List_of_dairy_products

    A range of dairy products. This is a list of dairy products.A dairy product is food produced from the milk of mammals.A production plant for the processing of milk is called a dairy or a dairy factory.

  6. Streptococcus thermophilus - Wikipedia

    en.wikipedia.org/wiki/Streptococcus_thermophilus

    USDA statistics from 1998 showed that more than 1.02 billion kilograms of mozzarella cheese and 621 million kilograms of yogurt were produced from S. thermophilus. [10] Although its genus, Streptococcus , includes some pathogenic species, food industries consider S. thermophilus a safer bacterium than many other Streptococcus species.

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  8. Yogurt - Wikipedia

    en.wikipedia.org/wiki/Yogurt

    Yogurt production involves preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live microorganisms that turn the milk into yogurt, inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours (4 ...

  9. Frozen yogurt - Wikipedia

    en.wikipedia.org/wiki/Frozen_yogurt

    After that, the mix is cooled at a temperature of 0 to 4 °C (32 to 39 °F). Once it has reached the desired temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours. Sweeteners, flavorings, and colorings are then mixed in, and the yogurt mixture is cooled at a temperature of −6 to −2 °C (28 °F).