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TFALU79_Yogurteo_yogurteo 11/05/12 09:20 Page7
• You may also use full-fat, reduced-fat or fat-free plain yogurt as a starter, with equally good
results. Purchase and use a 6-ounce container or use 1 cup (8-ounces) of plain regular yogurt
or plain strained Greek-style yogurt that contains active L. bulgaricus and S. thermophilus
cultures, as indicated on the container. Look for brands that only contain milk and yogurt
cultures but no thickening agents like gelatin. Some manufacturers may also add L.
acidophilus and/or B. bifidum which are also good. Never use flavored or sweetened yogurt
as they may contain certain ingredients which may prevent the yogurt from properly
setting.
GUIDELINES AND TIPS WHEN SELECTING
& USING INGREDIENTS
• To make your yogurt, you will need 4 cups or 1 quart (32-ounces) of milk and a yogurt
starter (1 (6-ounce) container prepared plain yogurt or 1 (5 g) envelop of powdered yogurt
starter).
• Fresh milk from the dairy case must always be heated and cooled before using.
• Heat treated UHT boxed milk and ultra-pasteurized cream do not need to be heated, but
must be at room temperature.
• Yogurt made with whole milk or cream will be thick and firmer.
• When making yogurt with low-fat or fat-free milk, add 1/3-cup to 2/3-cups of Instant Nonfat
Dry Milk powder. These additional milk solids will make the yogurt firmer (see recipe for
Reduced-Fat or Fat-Free Yogurt).
• You may also use plain homemade yogurt made in your T-fal Yogurt Maker as starter
culture. However, due to the fact that the culture begins to weaken by the fifth batch, we
recommend after the fourth batch of homemade yogurt to start over again using one of
the two starter cultures mentioned.
• You can either sweeten the milk mixture when making yogurt before pouring it into the jars
or you can sweeten the individual yogurts before eating them. The choice is yours.
• If adding sweetener to the milk mixture, never exceed 1/3 cup of sugar, honey or agave
syrup. Whisk well so that the sweetener dissolves
completely.
• Only add artificial sweetener to individual yogurts and
not to the milk mixture.
PRACTICAL TIP:
You can also place the lids of
the jars (C2) on the lid A1 and
then cover with the lid A2 (see
illustration).
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