innovationbudakKITCHEN

Sunday, March 7, 2010

2nd test of cucumber yogurt

our 2nd test of product was held at
3 MARCH 2010

this time,we made slight of change on our recipe
consist of volume and number of quantity of the product.

INGREDIENTS

LEMON 3nos
CUCUMBER 4nos
ALLUMINIUM FOIL 3nos
MAPLE SYRUP 125ml
FULL CREAM MILK 1L
STARTER YOGURT 5nos
MILK POWDER 10tbsp

METHOD
1st step
Wash the cucumber then peel of the skin

2nd step
Pull out the cucumber seeds

3rd step
All 4 cucumber is chunk and blend

4th step
After blend,filter the blended cucumber using China cap

5th step
In other preparation area,peel 1 lemon skin of and slice it

6th step
Using medium pot,heat it for about a minute and stir in
the fresh milk

7th step
After the milk heat about 10 minute,add in starter yogurt
and maple syrup

8th step
Then,add in lemon juice about 2nos of lemon

9th step
After stir it well about 30 minute,add in cucumber juice

10th step
After the cucumber juice pour into the pot,stir the yogurt
for about 15minutes.Then,filtered all the yogurt again using
China Cap.This method is to avoid the curdle unsaturated
milk mix together with the yogurt.Heat it again for about 20minutes

FINAL STEP
After been filtered,pour the cucumber yogurt into alluminium foil
and put into the chiller for about 30minutes.
Ready to serve

Monday, March 1, 2010

food innovation project

this time post is about
our food innovation product that will come out on
Food Exhibition day on end of MARCH.

we finally choose
CUCUMBER YOGURT
idea form our group member,Azfar Zhafran

INGREDIENTS

cucumber
lemon
starter yogurt
maple syrup
milk powder
milk

METHOD
1.start with wash and peel off the cucumber skin.

2.due to the method,we need to devide 2 groups for the cucumber
as for the blend and also for the chopped.

CHOPPED

BLEND

3.put aside the chopped and blend cucumber.
Now we focus on yogurt.
We pour in the milk into the pot.
Then we put inside the milk powder,yogurt and mapple syrup.

we cook for about 30 minutes until thick.

4.after done,we pour in the thick milk into alluminium foil
then the alluminium foil is put inside the freezer.

5.last stage.
after been freeze for about half an hour
our product ready to serve

RESULT
our product not even turn be a 'yogurt' product due to
crumble condition.

COLOUR: creamy white SHAPE: top of the yogurt is quite curdle. TASTE:too sweet

COMMENT: smell of the yogurt is strong due to mapple syrup.
we need to reduce the amount of the syrup on next experiment to avoid same
result as before.

Friday, February 19, 2010

3rd class@fruit leather

our 3rd class of food innovation and design is
we learn and studied about
FRUIT LEATHER.

as usual,each class we've been given 2 different ingredients for each
FRUIT LEATHER.

1st.sugar
2nd.honey

method for SUGAR FRUIT LEATHER

INGREDIENTS
2 1/2 cup STRAWBERRIES
MIXING BOWL
PAPER
25g SUGAR

1.cut strawberries into half

2.the,pour all the cutted strawberries into a mixing bowl.

3.after put all the strawberies inside the bowl,sprinkle 25g sugar onto it.
then mix it well

4.after done mixing the sugar,then pour the strawberies into a blender.

5.blend the strawberies until smooth for about 5minutes.

6.after beat for about 5minutes,pour the strawberies mixture onto a mixing bowl.

7.keep the mixing bowl aside.prepare a tray covered with paper.
then,pour the strawberies onto it.

8.spread the mixture evenly.then put into the oven for abput 4 hours (140F)

method for HONEY FRUIT LEATHER

using totally same method like above but using different ingredients
HONEY.

INGREDIENTS
2 1/2 cup STRAWBERRIES
MIXING BOWL
PAPER
25g HONEY

1.cut strawberries into half

2.the,pour all the cutted strawberries into a mixing bowl.

3.after put all the strawberies inside the bowl,add in 25g of honey into it