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Summarise the yogurt making process

Summarise the yogurt making process Qljnw

The diagram above is a step-by-step guide to manufacturing yogurt. Instructional pictures are provided as well. Firstly, milk is poured into a pot and is heated at 90 degrees Celsius (or 200 degrees Fahrenheit). Recommended heating time is 30 minutes, however, do note that the more you heat the milk, the thicker the yogurt will be. Then, additional milk is added till the overall temperature reaches 44 degrees Celsius (or 112 degrees Fahrenheit). After, microorganisms, known as live bacteria, are also added to the pot and the milk is left at 37 degrees Celsius (or 100 degrees Fahrenheit) for 4 hours. Right after the 4 hours have passed, the whole pot is stored in the fridge till needed. When it’s about to be shipped, sugar and other flavory substances are added to the mixture in the pot. Finally, the mixture is poured into small yogurt containers and then the small yogurt bins are stored inside the truck’s fridge, ready to be shipped.

The diagram above is a step-by-step guide to manufacturing yogurt. Instructional pictures are provided
as well
.

Firstly
, You use this word too often, consider replacing it withcreambuttermilkhalf-and-half
milk
is poured
 into a You use this word too often, consider replacing it withjugcupbucketurnkettlebowl
pot
 and is heated
 at 90 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degrees
 Celsius (or 200 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degrees
 Fahrenheit). Recommended heating time is 30 minutes, however
, do note that the more you heat the You use this word too often, consider replacing it withcreambuttermilkhalf-and-half
milk
, the thicker the yogurt will be. Then, additional You use this word too often, consider replacing it withcreambuttermilkhalf-and-half
milk
 is This phrase/word (depending on the context) can be potentially replaced with :accrued
added
 till the overall
 temperature reaches 44 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degrees
 Celsius (or 112 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degrees
 Fahrenheit).

After, microorganisms, known as This phrase/word (depending on the context) can be potentially replaced with :reside
live
 bacteria, are also
This phrase/word (depending on the context) can be potentially replaced with :accrued
added
 to the You use this word too often, consider replacing it withjugcupbucketurnkettlebowl
pot
 and the You use this word too often, consider replacing it withcreambuttermilkhalf-and-half
milk
 is This phrase/word (depending on the context) can be potentially replaced with :departed
left
 at 37 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degrees
 Celsius (or 100 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degrees
 Fahrenheit) for 4 hours. Right after the 4 hours have passed, the whole You use this word too often, consider replacing it withjugcupbucketurnkettlebowl
pot
is stored
 in the fridge till needed.

When it’s about to be shipped
, sugar and other Possible spelling mistake found.flavorflavorsflavor y
flavory
 substances are This phrase/word (depending on the context) can be potentially replaced with :accrued
added
 to the mixture in the You use this word too often, consider replacing it withjugcupbucketurnkettlebowl
pot
. Finally
, the mixture is poured
 into This phrase/word is too simple and can be replaced with:tiny
small
 yogurt containers and then the This phrase/word is too simple and can be replaced with:tiny
small
 yogurt bins are stored
 inside the truck’s fridge, ready to be shipped
. 