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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
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 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.
Tip: When using yoghurt enzyme,
yoghurt can be made from a milk /
cream mixture. Mix ³/₄ litre milk
with ¹/₄ litre cream.
Special applications
Mix 100 g yoghurt with 1 l milk or
make up the mixture with yoghurt
enzyme, following the instructions on
the packaging.
Pour the mixture into jars and seal the
jars.
Place the sealed jars in a perforated
container, making sure they do not
touch one another.
Immediately after the yoghurt has
been made, place the jars in the
refrigerator, taking care not to shake
them unnecessarily.
Settings
Automatic programmes
Make yoghurt
or
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Oven functions
Temperature: 40 °C
Duration: 5:00 hours
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Special
Steam cooking
115
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