A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

The present disclosure discloses a yogurt maker and its method of use for using the same. A vertical upwardly extending mixing container protrusion is set at the bottom of the mixing container of the yogurt maker and a mixing head is detachably sleeved on the mixing container protrusion, and the rotation of the mixing head is driven by a power device so that the mixing head can mix the mixture in the mixing container well. At the same time, a temperature sensor is installed at the bottom of the mixing container to monitor the temperature of the mixing container, so as to ensure constant heat preservation conditions in different environments. The mixing device can be detached easily, which eliminates hygienic blind spots and ensures that the yogurt maker can be cleaned easily after making yogurt.

A device for use in making a yoghurt product, the device including: a base station having a reservoir associated therewith for holding a yoghurt product pre-mixture; a stirrer for stirring the yoghurt product pre-mixture; a heating device; a cooling device; a temperature sensor module; and a controller module operatively-connected to the temperature sensor module and configured for controlling the heating device and the cooling device to heat and cool the yoghurt product pre-mixture in the reservoir respectively, by reference to output signals of the temperature sensor received by the controller module indicative of the temperature of the yoghurt product pre-mixture in the reservoir, so as to form the yoghurt product.

This invention relates to a machine for making, storing and dispensing yogurt, comprising a tank for processing a certain quantity of milk, a device for inoculating milk ferments inside the tank, a cylinder for keeping and storing the yogurt, which is connected to the processing tank, a tap for dispensing the yogurt coming from the keeping and storing cylinder; the machine also comprises a heating and cooling unit connected to the processing tank and capable of causing the milk to reach a first pasteurization temperature, a second inoculation temperature, at which a certain quantity of milk ferments is inoculated in the processing tank through the inoculating device, and a third fermentation temperature of the milk ferments; the heating and cooling unit is also connected to the keeping and storing cylinder to cool the yogurt coming from the processing tank and to bring it to a fourth cooling temperature and to a fifth storing and dispensing temperature.

A device for making Greek yogurt from traditional yogurt is shown. The device includes an outer bowl and an inner strainer that nests within and rotates relative to the outer bowl. At least a portion of the inner strainer is perforated. The device also includes a removable inner lid that that covers and seals the inner strainer when placed thereon. The inner lid rotates with the inner strainer when positioned thereon. The inner lid also includes a first engagement structure for engaging a corresponding second engagement structure of a drive assembly. The device also includes an outer lid that encloses the inner strainer and inner lid within the outer bowl when positioned thereon.

A device for making Greek yogurt from traditional yogurt is disclosed. The device includes an outer bowl and an inner strainer that nests within and rotates relative to the outer bowl. At least a portion of the inner strainer is perforated. The device also includes a removable inner lid that that covers and seals the inner strainer when placed thereon. The inner lid rotates with the inner strainer when positioned thereon. The inner lid also includes a first engagement structure for engaging a corresponding second engagement structure of a drive assembly. The device also includes an outer lid that encloses the inner strainer and inner lid within the outer bowl when positioned thereon.

A yogurt maker device comprises an outer shell to house a yogurt vessel that receives milk and a culture container that receives yogurt culture. A processor within the outer shell controls a heating element to boil milk within the yogurt vessel using a temperature sensor as feedback and for maintaining a predefined boiling temperature for a predefined period of boiling time and a stirring device to continuously stir boiling milk within the yogurt vessel while boiling and also while cooling to a cooling predefined temperature until fermentation temperature is reached. The processor also controls a culture container base holding the culture container and having a motor to automatically pour the yogurt culture when the fermentation temperature is reached. Finally, a cooling mechanism automatically provides cooling to contents of the yogurt vessel once fermentation is complete.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.