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THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Making yoghurt
To make yoghurt, you will need either fresh live yoghurt or
yoghurt culture, obtainable from health food shops.
Use natural yoghurt with live culture and without additives.
Heat-treated yoghurt is not suitable.
The yoghurt must be fresh (short storage time)
You can use either unchilled long-life or fresh milk. Long-life
milk can be used without any further treatment. Fresh milk
must first be heated to 90 °C and then cooled down to 35 °C.
Do not boil it. Fresh milk will give a better set than long-life
milk.
The yoghurt and milk should have the same percentage fat.
Do not move or shake the jars whilst the yoghurt is thickening.
Immediately after preparation leave the yoghurt to cool in the
fridge.
How well home prepared yoghurt sets will depend on the
consistency, fat content and the cultures used in the starter
yogurt. Not all yoghurts are suitable for use as starter yoghurt.
Possible reasons for unsatisfactory results
Yoghurt has not set:
Incorrect storage of starter yoghurt, too much time out of the
refrigerator, e.g. in transportation, damaged packaging, milk
not sufficiently heated.
Liquid has separated:
The jars were moved, yoghurt was not cooled down quickly
enough.
Yoghurt is gritty:
Milk was overheated or in poor condition, milk and starter
yoghurt not evenly stirred.
Special applications
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Summary of Contents for DGC 6300
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