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18
• All the equipment used in the yogurt making process should be sterilised
using Milton sterilizing solution or cleaned in a dishwasher. Sterilising is
important to prevent the introduction of undesirable airborne organisms
which could interfere with the incubation of the culture, and results in
runny yogurt which will not set.
• Prepare the yogurt mixture as instructed in the recipe book supplied
with your appliance. Also see the section “Choice of milk”.
• You can sweeten natural yogurt either when you eat them or when you
make them. After the yogurt is cooked, simply add one or two teaspoons
of sugar or honey per individual pot. Alternatively, when preparing the
yogurt mixture dissolve the sugar after boiling the milk or dissolve in the
cold UHT milk. Use no more than 80 g sugar for 1 litre milk.
• The “Yogurt Function” has a default cooking time of 8 hours. The
cooking time is adjustable from a minimum of 1 hour to a maximum
of 12 hours. A longer cooking time of 12 hour gives a more acidic and
firmer yogurt. A shorter cooking time of 6 hours gives a sweeter, more
fluid yogurt.
• After cooking label up the yogurt with the date it needs to be used by,
as stated in the recipe.
• When the yogurt cooking process has finished, the yogurt should be
cooled completely, covered with a lid or cling film. Chill the yogurt in
the refrigerator for at least 4 hours, preferably overnight, before serving.
This helps the yogurt to thicken slightly.
• Natural yogurts will keep for a maximum of 7 days in the refrigerator,
depending on the freshness of the milk. Yogurts with jam or additional
ingredients added will keep for up to 3 days.
• Homemade yogurts do not contain the thickeners and stabilisers
contained in commercially produced yogurt and are often thinner in
consistency. Sometimes homemade yogurt has nutritious clear whey on
top which can be stirred back in. Alternatively, you can pour it off.
• Homemade natural yogurt can be flavoured with fresh fruit or cold
cooked stewed fruit after preparation and chilling. If the fruit is added
before fermentation the fruit acids interfere with the setting process
and the yoghurts will be very runny. Some very acidic fruits, such as fresh
pineapple, can cause the yogurt to curdle or separate. Acidic fruit is best
served in a separate bowl.
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