Gy60 Greek Yogurt Maker With Ultra Fine Mesh Stainless Steel Strainer Specificat

Yogurt fermentation is a precise biochemical process. Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus — the two primary bacterial cultures in dahi — are mesophilic organisms with an optimal activity range of 40-45°C. Below 38°C, fermentation slows dramatically; above 48°C, the heat kills the cultures entirely. The Gy60 Greek Yogurt Maker With Ultra Fine Mesh Stainless Steel Strainer's heating element and thermostat are calibrated to hold the Refrigeration Straining°C range within ±1-2°C throughout the fermentation cycle, regardless of ambient temperature variations across Indian seasons. Greek yogurt production involves a post-fermentation whey drainage step. The protein network in strained yogurt is more concentrated — approximately 3x the protein per gram of a standard set yogurt — because the liquid whey (which contains lactose and water-soluble proteins) is removed. The included strainer is engineered to allow gravity-driven whey drainage while retaining the semi-solid curd matrix, typically over 2-4 hours of refrigerated straining. BPA (Bisphenol A) is an industrial chemical used in some plastics that can leach into food, particularly under heat. For a yogurt maker that heats milk-based products for extended cycles, BPA-free certification is an important material engineering commitment — particularly relevant for daily family consumption where cumulative exposure is the health concern.