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1110
1) CHOOSING YOUR MILK
- For good results and ease of pre
paration, use whole or semi-skimmed
UHT milk or reconstituted milk
powder. Fresh milk (untreated) or
pasteurised milk needs to be boiled
and then cooled and sieved in order
to remove the skin.
N
otes:
- Whole milk makes for a firmer and
more flavoursome yoghurt.
- Raw untreated or pasteurised milk
contains more vitamins and trace
elements.
- To make yoghurts with a better
consistency, you can add one or two
jars of skimmed milk powder to your
litre of milk, stirring carefully.
- Use the milk at room temperature or
slightly warm (heat to 37°C or 40°C
and measure using a thermometer).
Do not use milk straigh
t out of the
re
frigerator.
2) CHOOSING YOUR FERMENT (CULTURE)
Your ferment can be made either:
- using one individual pot (150 g size)
1) MAKING THE MIXTURE
- Mix the litre of milk very carefully with
the ferment you have chosen
(yoghurt or lyophilised dry ferment/
yoghurt culture) in a container with a
spout. Be careful not to froth this
mixture up.
- For the best results, if using a pot of
yoghurt mix it using a fork in order to
make it into a smooth paste and then
add the milk, stirring all the time. If
you are using a dry ferment/ culture,
fold it into the m
ilk gently and mix
ve
ry carefully.
- Divide your mixture into the jars (C1).
- Place the jars (C1), without their lid
(C2), into the yoghurt maker.
- Put the lids (A1) on the yoghurt
maker.
P
ractical tip:
you can also place the
lids of the jars (C2) on the lid A1 and
then cover with the lid A2 (see
illustration).
N
otes:
You can sweeten your yoghurts
either when you eat them or when you
make them. To do this add sugar to
natural unflavoured fresh yogurt
found in the shops (preferably made
from whole milk), with the longest
best before date possible.
- using lyophilised dry ferment or dried
yoghurt culture (bought in super-
markets, pharmacies and certain
health food shops) (Note: in the UK
only available in certain health food
shops or online). Use the activation
time and quantity of ferment/starter
recommended in the manuf
ac
turers
instructions.
- use one pot of plain yoghurt you
have already made in your youghurt
maker.
I
mportant:
when you have made your
first set of yoghurts, you simply need to
keep one jar by in order to serve as the
ferment for the others. After 5 sets, the
ferment should be renewed because
after a while it becomes weaker and
provides for a less solid consistency.
Only used plain unflavoured yoghurts
as a ferment.
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