The Ingredients And Preparation Time For Yoghurt Type Programmes - Lagrange Fait Maison Instruction Book

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page51
THE INGREDIENTS AND PREPARATION TIME FOR YOGHURT
TYPE PROGRAMMES
Milk
• Preferably select whole milk or semi-skimmed ultra-high temperature
milk (these types of milk do not require boiling)
• Untreated or pasteurised milk (homogenised, 2% or skimmed) must
be boiled (it will be dangerous to use untreated milk without boiling it
beforehand) then cooled and strained to remove skins.
• Whole milk enables to obtain a thicker result and increases the flavour
of the yoghurt.
• Prefer whole milk as it enables to obtain a denser result and increases
• For yoghurts with firmer consistency, add approximately 5 teaspoons
of milk powder.
• Allow 8 hours for the preparation of whole milk yoghurt, 10 hours for
semi-skimmed milk and 12 hours for skimmed milk yoghurt.
Assistance in Proportions and choice of ingredients
Milk
1 litre of whole milk
1 litre of semi-skimmed milk
1 litre of skimmed milk
Ferment
You can use several types of ferments:
• Natural commercial yoghurt
• Yoghurt from a previous preparation (note: Do not use more than 10
times yoghurt from your preparation as this will lower the result)
• Dry freeze-dried ferment (in this case, allow for 2 more hours for your
preparation)
case of single cheese drainer, you can add whey)
Ferment
1 commercial yoghurt
or 1 yoghurt from the previous batch
or 1 packet of freeze-dried ferment
1 commercial yoghurt
or 1 yoghurt from the previous batch
or 1 packet of freeze-dried ferment
1 commercial yoghurt
or 1 yoghurt from the previous batch
or 1 packet of freeze-dried ferment
49
Incubation time
8 to 10 hours
10 to 12 hours
12 to 14 hours