MIGEL GRC 860, User Manual

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نامز
Min
و
Hr
همکد اب دیناوت یم امش هک تسا تعاس 6 هناخراک یمیظنت نامز .۱۶
دییامن میظنت دومن میظنت تعاس 8 ات تعاس 6 زا ار تخپ
دیهد راشف ار Start عورش همکد ، تخپ نامز باختنا زا سپ
.۱۷
yoghurt culture
1. You may use 30ml (2 tablespoons) of:
a. Unaverred live yoghurt – it must be fresh (look for a long expiry date).
• Dierent brands will give dierent results.
b. Yoghurt you made previously.
• The bacteria weaken over time, so you can only do this 10 times before
using another new culture.
c. Freeze-dried yoghurt culture from a pharmacy or health food shop
• If the instructions on the culture package dier from this guide, follow
those on the package.
milk
2. You will need 1 litre of milk.
3. Whole milk gives thicker yoghurt than low fat milk.
4. To make it even thicker, you may add up to 8 tablespoons of powdered
milk.
5. You may also use reconstituted powdered milk, or tinned evaporated
milk.
making yoghurt
6. You need to kill the bacteria in the milk, to prevent them competing with
the bacteria in the yoghurt culture.
7. While you are heating the milk, let the yoghurt culture get to room tem-
perature.
8. Open the lid.
9. Use the STEAM (fry) program to heat the milk to just below boiling.
10. Switch o when small bubbles form round the edges of the bowl.
11. Leave the milk cool to between °37C and °45C.
12. Stir the yoghurt culture into the milk.
yoghurt culture