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Make yoghurt
To prepare yoghurt, you will need milk
and live culture or yoghurt starter
powder, e.g. from a health food store.
Use natural yogurt with live culture and
without additives. Do not use heat-
treated yogurt.
The yoghurt must be fresh (short
storage time).
You can use either unchilled long-life
milk or fresh milk.
Long-life milk can be used as it is – no
further preparation is required. Fresh
milk must first be heated to 90 °C (do
not boil it) and then cooled down to
35 °C. 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 while the
yoghurt is fermenting.
Immediately after preparation, leave the
yoghurt to cool in the fridge.
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
yoghurt starters.
Useful tip: If you are using yoghurt
starter powder, you can prepare the
yoghurt from a mixture of milk and
cream. For that, mix ³/₄ litre milk with ¹/₄
litre cream.
Other applications
Mix 100 g yoghurt with 1 litre of milk
or make up the mixture with yoghurt
enzyme, following the instructions on
the packaging.
Pour the mixture into glass jars and
seal the jars.
Place the sealed jars in a perforated
cooking container or on the rack. The
jars must not touch each other.
Straight after the cooking duration
has finished, place the jars in the
refrigerator. Take care not to shake
the jars unnecessarily.
Settings
Automatic programmes
Make yoghurt
or
Steam cooking
Temperature: 40 °C
Duration: 5:00 hours
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
insufficiently heated.
Liquid has not been removed:
Jars were moved, the yoghurt cooled
down too slowly.
Yoghurt is grainy:
The milk was heated too high, it was
not free of imperfections, the milk and
yoghurt starter were not stirred evenly.
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