Preparation Table - Klarstein Gaia Handbuch

Preparation
Yoghurt from fresh milk (this method is not suitable for almond and soy milk)
1 Pour the milk into a saucepan or microwaveable measuring cup.
2 Heat the milk at medium temperature on the stove or microwave and stir
occasionally. Keep an eye on the milk. As soon as it begins to boil, it will overflow
quickly. Remove it from the stove immediately.
Note: If you are using raw milk, let it boil for several minutes, stirring constantly to
prevent it from overflowing.
3 Set the milk aside and let it cool to 35-43°C. If you put the milk in a bowl of cold
water, it will cool down faster. Use a whisk and gradually mix half of the cooled
milk into the yoghurt starter culture until a smooth mass is formed.
Note: If you use cultures from yoghurt that has already been made, the yoghurt
should not be older than 3-4 days.
4 Then add the remaining milk and mix with a whisk until it is completely mixed and
no lumps are left.
5 Pour the mixture into clean glasses up to just below the thread or into the
rectangular plastic box, without the plastic strainer.
The following method is suggested for soy and almond milk
• Heat the desired milk in a saucepan or microwave.
• Heat the milk to 35-43 °C. Keep an eye on the milk and use a thermometer to
avoid overheating.
• Follow steps 4 to 6 of the above method.

Preparation table

As far as quantity and preparation are concerned, keep to the following instructions.
Use the 6 glasses and/or the rectangular plastic container.
Note: The plastic container is not included and must be purchased separately.
EN
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