Cuisinart YM400E, Instructions Manual

Page: 13 / 42

13
Choosing the milk
The fat content of the milk has a direct influence on the
flavour, texture and nutritional value of final product.
Also, the firmest yoghurt is made from full fat milk. It
is also the tastiest and fattiest and it provides the most
energy. Partly-skimmed milk makes thinner, more liquid
yoghurt.
Pasteurised semi-skimmed or full fat milk
This is the most used milk and gives the best results.
Sterilised UHT semi-skimmed or full fat milk
This produces a relatively firm yoghurt without skin.
Raw milk
It is recommended that this milk be boiled before using
to kill any harmful bacteria. If you use goat or sheep milk,
the resulting yoghurt will not be as firm.
Soy milk
Make sure you use UHT soy milk that contains fructose,
honey or malt. At least one of these ingredients is
absolutely necessary for the milk to ferment.
Powdered milk
Adding 4 to 5 spoonfuls to your preparations will
produce yoghurt that is firmer and richer in calcium and
proteins.
Recommended preparation times
Full fat milk : 8 to 9 hours
Semi-skimmed milk : 10 hours
Soy milk : 9 to 10 hours
Pre-boiled raw milk : 8 hours
These times are recommended for milk that is at
room temperature. The colder the milk, the more the
preparation time must be increased.
The enzymes
- You can use several different kinds of enzymes:
- A commercial plain yoghurt (preferably without milk
protein).
- Yoghurt from your last production cycle. In this
case, make sure you only repeat this process 6 to 8
consecutive times.
- A dry or freeze-dried enzyme. Follow the instructions
for use of the enzyme.
Tips
• The yoghurt can be kept in the refrigerator for between
7 and 10 days, but the taste is best in the 4 days
following its production.
• People who are allergic or intolerant to cow milk may
use sheep milk or soy milk. Sheep milk is rich in proteins
and easier to digest.
• Water may condense on the lid of the yoghurt maker.
When removing the lid, take care not to allow the
accumulated water to drip into the prepared yoghurt.
• For sweetened yoghurt, add the equivalent of 125ml of
sweetened condensed milk to the basic preparation.
D. MAKING FROMAGE BLANC AND FROMAGE
FRAIS
Basic recipe
Use ingredients that are at room temperature:
- 1 litre pasteurised full fat milk
- 2 petits suisses
- 2 drops of rennet
• Prepare the recipe (basic recipe or your own recipe).
• Place the strainers in the 250ml pots making sure that
the strainers touch the bottom of the pot.
• Pour the preparation into the 250ml pots.
• Place the pots, uncovered, in the cheese maker.