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INGREDIENTS AND EQUIPMENT
• 4 cups milk (plain, grade-A, whole milk, skimmed milk, milk prepared from
milk powder, UHT milk, or goat milk)
• one natural yogurt
• yogurt maker machine
PREPARATION
1. Bring 4 cups milk close to boiling point (85-90˚C) to eliminate possible
contamination by foreign micro-organisms. With UHT milk, heating is not
required (See “How to Choose the Milk”).
2. Cool milk to room temperature. Add 2 tablespoons of plain yogurt to the milk
then mix carefully.
3. Pour the mixture into the jars.
4. To ferment, place the jars without lid into the yogurt maker, then put the
dome lid on the appliance. Plug in the power cord and turn on power switch.
You need 8 to 10 hours in order to make the yogurt.
5. As a helpful reminder, the dial on top of the unit can be turned to the time
your yogurt will be ready.
6. After fermentation, cool the jars to room temperature. Cover the jars with the
provided lids and keep them in the refrigerator for at least one hour before
consuming.
7. Add ingredients accordingly to the recipe’s instructions, then enjoy your
tasty and healthy yogurt!
RECIPES
Home made yogurt is a delicious & healthy treat! Try adding it to cakes, bread,
desserts & dips. Enjoy it with your breakfast cereal or as a healthy snack during
the day.
FRUITY YOGURT
Add some strawberry puree, mandarin oranges or crushed pineapple. Add a
few drops of vanilla essence for delicious fruity yogurt.
PEAR & ALMONDS
Chop up some fresh pears; mix with a teaspoon of sugar and 2 drops of
almond essence. Mmmm!
TASTE BUDS TINGLER
Chocolate syrup, maple syrup or honey, stirred in gently to home-made yogurt
will really set taste buds tingling!
DIETERS DELIGHT
For a dieters delight, make your yogurt using 1% milk and 2 tablespoons of
skimmed milk powder. Let the yogurt cool in the refrigerator, then add a little
mango puree or chopped fresh mango, and sprinkle a few toasted flaked
almonds on top.
DAY STARTER YOGURT
Fresh blueberries, a little honey and a spoonful of muesli...what a healthy way
to start the day! (Or try cold yogurt on hot porridge. Yum!)
DESSERT YOGURT
For a fabulous, easy dessert, place fresh or defrosted frozen raspberries in a
nice serving dish. Together, whisk up equal quantities of double cream and
homemade yogurt. Spread this mixture over the raspberries and sprinkle
generously on top with dark brown muscovado sugar. Allow to rest in fridge
for at least 6 hours until sugar has dis-solved into the cream. This recipe is
best with thicker yogurt. Just add 2 tablespoons of dried milk powder to the
milk when making yogurt. Enjoy!
HINTS & TIPS
• UHT milk makes great yogurt and does not need to be boiled. Don’t refrigerate
before opening, as milk needs to be at room temperature for successful
yogurt making.
• For thicker Greek style yogurt, add 2 tablespoons of powdered milk to the
milk of your choice when making your yogurt. Gelatin can also be used to
thicken the yogurt.
• Add any other ingredients AFTER your yogurt has been made.
• Always use very fresh yogurt as your starter. Try to buy yogurt with as long
of a “use by” date as possible. This will ensure the maximum number of live
bacterial culture is present to give you successful results.
• Only use yogurt from a previous batch as a starter for the next batch a
maximum of 2 or 3 times. After this the bacterial culture will weaken and
may make your yogurt too runny. Every 2 or 3 batches buy a small carton
of live yogurt as a starter - or use a powdered culture.
• If the room is cold, turn the yogurt maker on for a few minutes before use.
In cold conditions it may take longer to make your yogurt.
• Do not keep your prepared yogurts in the refrigerator for more than 8-10 days.
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