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Additional applications
125
Making Yogurt
Always observe USDA/CFIA food
safety guidelines.
To prepare yogurt, you will need milk
and live culture or yogurt starter pow-
der, e.g., from a health food store.
Use natural yogurt with live culture and
without additives. Heat-treated yogurt is
not suitable.
The yogurt must be fresh (short storage
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 195°F
(90°C) (do not boil it) and then cooled
down to 95° (35°C). Fresh milk will give
a better set than long-life milk.
The yogurt and milk should have the
same percentage fat.
Do not move or shake the jars while the
yogurt is fermenting.
Immediately after preparation, leave the
yogurt to cool in the fridge.
The firmness, fat content, and cultures
used in the yogurt starter all affect the
consistency of homemade yogurt. Not
all yogurts are equally suitable as yo-
gurt starters.
Tip: When using yogurt enzyme, yogurt
can be made from a milk/cream mix-
ture. Mix 3 cups (³/₄liter) milk with
1cup (¹/₄liter) cream.
Mix 3.5 oz (100g) of yogurt with
41/4cups (1l) of milk or make up the
mixture with yogurt starter, following
the instructions on the packaging.
Pour the mixture into glass jars and
seal the jars.
Place the sealed jars in a perforated
cooking container or on the wire 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
Automatic programs | Special | Make
Yogurt
or
Steam Cooking
Temperature: 105°F (40°C)
Duration: 5:00hours
Possible causes for poor results
Yogurt is not set:
Incorrect storage of the yogurt starter,
too much time out of the refrigerator,
packaging was damaged, milk was in-
sufficiently heated.
Liquid has not been removed:
Jars were moved, yogurt was not
cooled down quickly enough.
Yogurt is grainy:
Milk was overheated or in poor condi-
tion, milk and starter yogurt not evenly
stirred.
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