Making Yoghurt - Miele DGD 4635 Operating And Installation Instructions

Making yoghurt

To prepare yoghurt, you will need milk
and live culture or yoghurt starter pow‐
der, e.g. from a health food store.
Use natural yoghurt with live culture
and without additives. Do not use heat-
treated yoghurt.
The yoghurt must be fresh (short stor‐
age time).
You can use either unchilled long-life
milk or fresh milk. Long-life milk can be
used without being further treated.
Fresh milk must be heated to 90 °C (not
boiled) and then allowed to cool down
to 35 °C. Using fresh milk will make the
yoghurt firmer than if long-life milk was
used.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yoghurt is fermenting.
After preparing the yoghurt, it must be
immediately placed in the refrigerator to
cool down.
The firmness, fat content and cultures
used in the yoghurt starter all affect the
consistency of homemade yoghurt. Not
all yoghurts are equally suitable as yo‐
ghurt starters.
Possible causes for poor results
Yoghurt is not set:
Incorrect storage of the yoghurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was in‐
sufficiently heated.
Liquid has not been removed:
Jars were moved, the yoghurt cooled
down too slowly.
Special applications
Yoghurt is grainy:
The milk was heated too high, it was
not free of imperfections, the milk and
yoghurt starter were not stirred evenly.
Useful tip: If you are using yoghurt
starter powder, you can prepare the yo‐
ghurt from a mixture of milk and cream.
For that, mix ³/₄ litre milk with ¹/₄ litre
cream.
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