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RECIPE
Plain yogurts
Ingredients (for 12 jars):
-
2 plain yogurts
-
2 liters of UHT sterilized whole milk
Mix the two plain yogurts ina salad bowl then gradually pour
in the milk until a homogeneous consistency is obtained.
Distribute the preparation in equal quantity in the glass jars thenplace
them without their lids in the yogurt maker.
Start a 10 hour cycle.
At the end of the cycle, place the yoghurt pots with their lids in the
refrigerator for at least 2 hours before eating them.
You can store yogurt for a maximum of 7-10 days.
CHOICE OF MILK AND FERMENT
Milk
All milks can be used:
-
Long-life milk - sterilized at ultra-high temperature (UHT): this milk
does not require prior boiling, which is why we recommend it in our
preparation of plain yogurts.
-
Pasteurized milk / Raw milk: these milks must be brought to the boil
and then cooled before use.
Ferment
Several types of ferments can be used:
-
Store-bought plain yogurts
-
Yogurts from a previous production: for a better result, we
advise you to renew these yogurts every 5 generations
Preparation time
This table can help you find the ideal preparation time for your yogurts:
Milk
Whole
Semi-
skimmed
Skimmed
Preparation time
8 to 10 hr
10 a.m. to 12 hr
12 to 14h
EN-8
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