Further applications
85
Make yoghurt
To make yoghurt, you will need either
fresh live yoghurt or yoghurt culture,
obtainable from health food shops.
Use natural yoghurt with live culture and
without additives. Heat-treated yoghurt
is not suitable.
The yoghurt must be fresh (short stor-
age time).
You can use either unchilled long-life
milk or fresh milk.
Long-life milk can be used as it is – no
further preparation is required. Fresh
milk must first be heated to 90 °C (do
not boil it) and then cooled down to
35 °C. Fresh milk will give a better set
than long-life milk.
The yoghurt and milk should have the
same percentage fat.
Do not move or shake the jars whilst
the yoghurt is thickening.
Immediately after preparation, leave the
yoghurt to cool in the fridge.
How well home-prepared yoghurt sets
will depend on the consistency, fat con-
tent and the cultures used in the starter
yogurt. Not all yoghurts are suitable for
use as starter yoghurt.
Tip:
When using yoghurt enzyme,
yoghurt can be made from a milk /
cream mixture. Mix ³/₄ litre milk
with ¹/₄ litre cream.
Mix 100 g yoghurt with 1 l milk or
make up the mixture with yoghurt en-
zyme, following the instructions on
the packaging.
Pour the mixture into jars and seal the
jars.
Place the sealed jars into a perforated
cooking container or on the rack. The
jars must not touch each other.
Straight after the cooking duration
has finished, place the jars in the re-
frigerator. Take care not to shake the
jars unnecessarily.
Settings
Steam cooking
Temperature: 40 °C
Duration: 5:00 hours
Possible reasons for unsatisfactory
results
Yoghurt has not set:
Incorrect storage of starter yoghurt, too
much time out of the refrigerator, e.g. in
transportation, damaged packaging,
milk not sufficiently heated.
Liquid has separated:
The jars were moved, yoghurt was not
cooled down quickly enough.
Yoghurt is gritty:
Milk was overheated or in poor condi-
tion, milk and starter yoghurt not evenly
stirred.
