Westfalia 92 12 30 Originalanleitung Seite 37

 After 8 hours you will have mild and after 10 hours you will have firm
yogurt. The ripening time influences the consistency and the taste of
the yogurt. More time means firm yogurt and a more intense taste.
 Consume the ready yogurt within 3 – 4 days.
 You can add flavours to further refine your yogurt such as juice, honey,
fruits or finely pureed pulp.
 Yogurt cultures can be re-used for up to four times to produce new
yogurt from old. After that new cultures should be used.
Greek Yogurt
Greek yogurt is much thicker in consistency than regular yogurt because
the extra liquid (whey) has been strained out. The extra whey has addi-
tional protein and nutrients. It can be used as addition in soups, smoothies
and shakes.
 Use a strainer and pour the ready yogurt into the container to strain out.
 Place the ready yogurt into the refrigerator. Please not you will need
approx. 4 l regular yogurt to get approx. 1 l of Greek yogurt.
Problems and Solutions
The Yogurt is still liquid after 8 hours.
 The milk may still have been too hot when mixed with the cultures.
Please make sure the milk is not over 44° C when the cultures are
added.
 The cultures used may have been spoiled or unsuitable.
 The milk may have been unsuitable, i.e. preservatives or insufficient
pasteurisation could have hampered or prevented the growth of the
cultures altogether.
The Yogurt is too grainy
 The yogurt cultures and the milk were not mixed properly from the start.
Mix the starter cultures very carefully with the warm milk.
How to make Yogurt
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