26
Prepare milk
• 2x glass containers (each 0,5 l) or 8x yogurt cups (each 125 ml):
for a complete filling 0.8 l up to 0.9 l of milk is required.
• Raw milk:
Untreated milk from direct sales at the farm must be heated up to at least 75 °C prior to consumption
or further processing in order to eliminate potentially harmful micro-organisms.
• Fresh milk or pasteurized milk:
Milk from the refrigerated section has already been heated up to at least 72 - 75 °C in order to destroy
existing microorganisms. Pre-treatment is not necessary.
• UHT milk (H-milk):
A pre-treatment for H-milk is also not necessary as it has already been sterilized by high temperatures
of at least 135 °C.
• Vegan/lactose-free milk alternatives:
When using milk alternatives such as e. g. soymilk or lactose-free milk, a pre-treatment is only
necessary if it has not been purchased but was produced by yourself. In this case, heat up the milk to at
least 75 °C like with raw milk. Please note that not every vegan milk alternative can be used to make
yoghurt without thickening agents.
Prepare lactic acid bacteria
• 2x glass containers (each 0,5 l) or 8x yogurt cups (each 125 ml):
100 ml up to 200 ml natural yogurt is needed for a complete filling respectively the relevant amount of
yogurt ferment or starter culture according to manufacturer’s instructions.
• Natural yogurt:
When using commercially obtainable, fresh natural yogurt (of animal or vegetable origin), mind to take
a yogurt which was not heat treated and which is without any preserving or flavouring additives.
• Yogurt ferment or starter culture:
When using ferment or starter culture, pay attention to the correct storage and shelf-life and use it
according to instructions.
NOTE:
Yogurt prepared by using a starter culture can be used again for yogurt preparation. Just use the
corresponding quantity from the last portion cup. This method should not be repeated any number of
times as the composition of lactic acid bacterial cultures may change over time. Therefore please read the
manufacturer’s instructions on the product used.
Prepare milk mixture
• Fill milk (see under “Prepare milk”) in a sufficiently sized vessel.
• Add the desired starter culture (see under "Prepare lactic acid bacteria”) and stir it thoroughly until
both have mixed evenly.
NOTE:
Make sure the temperature of starter culture and of milk are similar.
• Then cautiously pour the mixture into the glass container or into the yogurt cups. Pay attention not to
overfill the containers.
• Close the glass container respectively the portion cups with the corresponding lid/s.
