Best Practices for Sanitizing Yogurt Equipment?

Cleaning Equipment

Before sanitizing, remove any excess yogurt and debris from the equipment. For stainless steel equipment, use a soft sponge or cloth to wipe down the surfaces with hot water. For glass or plastic equipment, use a gentle scrubber to remove any stuck-on yogurt. Rinse the equipment thoroughly with hot water to remove any remaining debris.

Sanitizing Solutions

For sanitizing, mix 1 tablespoon of unscented chlorine bleach per gallon of water. For example, to sanitize a 5-gallon bucket, mix 5 tablespoons of bleach with 5 gallons of hot water. Soak the equipment in the sanitizing solution for 10-15 minutes to ensure thorough sanitizing. After soaking, remove the equipment from the solution and allow it to air dry. This will help prevent water spots and bacterial growth.

Drying and Storage

After sanitizing and drying, store the equipment in a clean, dry area to prevent bacterial growth. If you plan to store the equipment for an extended period, consider coating the surfaces with a food-grade wax or oil to prevent rust and bacterial growth. Regularly sanitize and clean your yogurt equipment to ensure the quality and safety of your yogurt.