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INOCULATING
After homogenizing, the batch of frozen yoghurt needs to be incoulated. What happens when you inoculate in is that they make the temperature around 32 degrees celcius and then they add 1% yoghurt culture. Yoghurt culture is commercial, natural and unflavoured yoghurt and they add that to the mix to give it a 1% yoghurty taste. The mix of frozen yoghurt stays at this same temperature of 32 degrees celcius until it has set and is ready for cooling.
