How to make Strained Yogurt and Cocoa Butter?

Strained Yogurt

Cocoa Butter

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Pasteurized Milk, Yogurt, Yogurt Culture

2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer

24-36 hours

39.20 °F

1- 2 Weeks

100

Cocoa beans, Cold water, Shallow pan, Wooden stirrer & wooden spoon

Bowl, Coffee grinder, Fan, Hammer, Press, Sieve

1 hour

39.20 °F

About a year

How is Strained Yogurt and Cocoa Butter made?

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