A drinking yoghurt base that can be flavoured with fruit preparation or flavouring.
Recipe Procedure
Mix the milk, water, cream, whey and sugar. Pasteurise, cool to 40C and add the cultures. Ferment to a pH of 4.5, add the fruit preparation, pack and store under refrigeration.
Recipe Formulation
| Ingredient | Percentage |
| Skimmed milk | 50 |
| Water | 30 |
| Cream (30%-40% fat) | 6 |
| Sugar | 6 |
| Fruit preparation | 6 |
| Sweet whey powder | 2 |
| Yoghurt cultures (as required) | 0 |
| TOTAL | 100 |