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Beskrivelse
This course covers bacteria, and the basic biology behind yogurt making. The accompanying Learning Guide directs the student in making both plain and fruit yogurt. A troubleshooting section is included.
Notes:
If well coordinated, it's possible for the student to prepare a batch of yogurt at the beginning of a day and put the yogurt in the refrigerator to cool by the end of the same day.
It is recommended that all yogurt preparation and incubations steps be supervised.
