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BEFORE USING FOR THE FIRST TIME
Carefully unpack the Yoghurt Maker and remove any packaging. Wipe the insulated
base with a soft, damp cloth, then dry. Wash all other parts in hot, soapy water. Rinse well,
then dry.
ABOUT HOME-MADE YOGHURT
Yoghurt is a live milk product which can reproduce itself in warm conditions. Easy and
inexpensive to make at home, all you need is a carton of natural live yoghurt to get started,
some milk and the means of keeping the correct temperature (ideally between 40°C and
47°C): this electric Yoghurt Maker.
CHOOSING THE MILK
Yoghurt can be made with any type of milk, including evaporated, goat’s, ewe’s and soya.
Calories, fat content and flavour will vary with the type of milk chosen. Yoghurt made with
semi-skimmed or skimmed milk will also have a thinner consistency.
PASTEURISED
This milk has been heated to 71°C for 15 seconds, then rapidly cooled. Some bacteria may
remain so pasteurised milk should be heated to boiling point, then allowed to cool below
50°C before use.
UNTREATED/GOAT’S/EWE’S MILK
Bring to the boil and simmer for 7 minutes before cooling.
LONG-LIFE UHT/STERILISED/EVAPORATED/RECONSTITUTED MILK
All these types of milk have been ready-treated and do not need boiling. Use at room
temperature, not straight from the fridge.
MAKING YOGHURT
1. If you are using pasteurised or untreated milk, heat them as above and leave to cool.
2. Place the Yoghurt Maker on a level, dry and sturdy surface, away from draughts, heat
sources and appliances which may vibrate e.g. washing machines and fridges.
3. As your starter, put 2 teaspoons (10ml) unflavoured natural live yoghurt into the bowl
– the fresher the better, so please check the Use By date on the carton. Gradually stir in
900ml (1½ pints) milk. Take care not to whip or beat the mixture too vigorously.