Making Yoghurt - Silvercrest SJB 15 B1 Bedienungsanleitung

RP93387Joghurtbereiter LB6so Seite 6 Donnerstag, 12. Dezember 2013 11:20 11
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,
available yoghurt with live cultures).
Organic
Note
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
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.
6

7. Making yoghurt

Notes
• Home-made yoghurt is generally more
• Water
• You can use the yoghurt you have made
commercially
• If you only use 900 ml milk, this will
yoghurt, probiotic
• If you add 3 - 4 tablespoons of
• Yoghurt will become thicker if you let it
• UHT milk does not need to be boiled
• Instead of using yoghurt cultures from
• Yoghurt can also be made with soya
7.2 Making plain yoghurt
1. Boil 1 l milk.
ensure absolute
2. Allow the milk to cool down until it is
creamy and not as thick as commercial
products.
may separate
preparation, but this is normal. Just pour
away the water or mix it back in.
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.
make your yoghurt a bit thicker.
powdered milk, this will make your
yoghurt thicker.
mature for a day in the refrigerator
before eating.
before making yoghurt.
another yoghurt, you can also use
yoghurt powder bought from a health
food shop or online.
milk. In this case use a yoghurt made
with soya milk as the starter culture.
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.
off during