Silvercrest SJB 15 B1 Manuel d'utilisateur télécharger pdf (Page 8)

6

7. Making yoghurt

7.1 This is how yoghurt is made

To make your own yoghurt you will need:

• 1 l milk or cream

Note The amount of fat contained in

the yoghurt will be the same as the milk

you use. To make creamy yoghurt, do

not use milk but fresh cream, or add

some cream to your milk.

• Several teaspoons of live yoghurt culture

(organic yoghurt, probiotic yoghurt,

home-made yoghurt, commercially

available yoghurt with live cultures).

Note Organic yoghurt, probiotic

yoghurt and your own home-made

yoghurt always contain live cultures.

Some commercially available yoghurts

are long-life products and no longer

contain any live cultures. Just try out your

"favourite yoghurt" as the starter culture

and see whether you are happy with the

result.

•Yoghurt maker

• approx. 10 - 12 hours' time

Milk contains lactose. It is converted into

lactic acid by lactic bacteria (yoghurt

culture), so allowing yoghurt to form. So this

process is successful, the yoghurt maker

ensures the best temperature for the yoghurt

cultures to easily propagate.

The milk should not contain any other

bacteria as this might contaminate the

yoghurt. Therefore ensure absolute

cleanliness, particularly where the yoghurt

pots are concerned. In addition, you can

boil the milk beforehand and allow it to cool

down to around 40°C before adding the

yoghurt culture.

Notes

• Home-made yoghurt is generally more

creamy and not as thick as commercial

products.

• Water may separate off during

preparation, but this is normal. Just pour

away the water or mix it back in.

• You can use the yoghurt you have made

to start off the next batch. The more

often you do this, the thinner your

yoghurt will become. If it becomes too

thin, you should start afresh with a new

yoghurt you have bought.

• If you only use 900 ml milk, this will

make your yoghurt a bit thicker.

• If you add 3 - 4 tablespoons of

powdered milk, this will make your

yoghurt thicker.

• Yoghurt will become thicker if you let it

mature for a day in the refrigerator

before eating.

• UHT milk does not need to be boiled

before making yoghurt.

• Instead of using yoghurt cultures from

another yoghurt, you can also use

yoghurt powder bought from a health

food shop or online.

• Yoghurt can also be made with soya

milk. In this case use a yoghurt made

with soya milk as the starter culture.

7.2 Making plain yoghurt

1. Boil 1 l milk.

2. Allow the milk to cool down until it is

lukewarm.

Note: If the milk is too hot when you

add the yoghurt culture, this will kill the

bacteria, and no yoghurt will be

produced.

RP88839 Joghurtbereiter LB6so Seite 6 Donnerstag, 28. Februar 2013 8:31 08

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