Make Yoghurt - Miele DGC 6300 Operating And Installation Instructions

Special applications

Make yoghurt

To make yoghurt, you will need either
fresh live yoghurt or yoghurt culture,
obtainable from health food shops.
Use natural yoghurt with live culture and
without additives. Heat-treated yoghurt
is not suitable.
The yoghurt must be fresh (short
storage time).
You can use either unchilled long-life or
fresh milk.
Long-life milk can be used without any
further treatment. Fresh milk must first
be heated to 90 °C and then cooled
down to 35 °C. Do not boil it. Fresh milk
will give a better set than long-life milk.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars whilst
the yoghurt is thickening.
Immediately after preparation leave the
yoghurt to cool in the fridge.
How well home prepared yoghurt sets
will depend on the consistency, fat
content and the cultures used in the
starter yogurt. Not all yoghurts are
suitable for use as starter yoghurt.
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Possible reasons for unsatisfactory
results
Yoghurt has not set:
Incorrect storage of starter yoghurt, too
much time out of the refrigerator, e.g. in
transportation, damaged packaging,
milk not sufficiently heated.
Liquid has separated:
The jars were moved, yoghurt was not
cooled down quickly enough.
Yoghurt is gritty:
Milk was overheated or in poor
condition, milk and starter yoghurt not
evenly stirred.
Tip: When using yoghurt enzyme,
yoghurt can be made from a milk /
cream mixture. Mix ³/₄ litre milk
with ¹/₄ litre cream.