How To Make Yogurt - Westfalia 92 12 30 Originalanleitung

Basics
Yogurt is milk which has been fermented by yogurt-producing bacteria.
These bacteria multiply rapidly in warm milk and eventually turn the milk
into yogurt. This greatly enriches the milk with high-quality proteins.
You can either purchase special yogurt cultures or simply use yogurt as
source for the bacteria. Using yogurt cultures is generally more efficient,
because the bacteria in yogurt purchased off the shelf have often been
damaged by conservation processes.
Preparing Yogurt
 As the base product, you can use full milk, semi-skimmed, skimmed
milk or pasteurised milk.
 Pasteurised milk is suited best, other sorts of milk must be pasteurised,
i.e. it must be heated to just below boiling point for a short time to kill
harmful bacteria or fungi.
 When you add the yogurt cultures, the milk must not be warmer than
44° C.
 Thoroughly clean the container for the yogurt with hot water.
Modification of the Food Dehydrator
1. Remove the middle parts of the racks. Hold the middle part and the
outer ring firmly in your hands and turn the middle part counter clock-
wise. Please note the word UNLOCK on the outer ring of the rack.
Turn the middle part of the rack in direction to the arrow and word UN-
LOCK.

How to make Yogurt

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