Making Yoghurt - Silvercrest SJB 15 B1 Bedienungsanleitung

RP108124 Joghurtbereiter LB4 Seite 7 Freitag, 23. Januar 2015 10:09 10
• Never immerse the appliance in water,
and protect it from splashes and water
droplets.
Caution! Never use abrasive, corrosive or
caustic cleaning materials. These could
damage the appliance as well as the non-
stick coating.
Note: Do not leave it too long before
cleaning the appliance: otherwise food
residue may harden and be difficult to
remove.
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).
Note Organic
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
1. Wipe the appliance inside and out with
2. Dry off using a dry cloth.
3. Clean the yoghurt pots 2 (pots and lids)

7. Making yoghurt

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.
cleanliness, particularly where the yoghurt
pots are concerned. In addition, you can
boil the milk beforehand and allow it to cool
commercially
down to around 40°C before adding the
yoghurt culture.
yoghurt, probiotic
Notes
— Home-made yoghurt is generally more
— Water
— You can use the yoghurt you have made
a soft, damp cloth. You may also use a
little mild detergent, but should then
wipe over again with clean water.
and lid 1 in the sink or in a dishwasher.
Therefore ensure
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.
absolute
off during
7