14
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CHOICE OF INGREDIENTS FOR YOGURT
Milk
What milk should you use?
• All our recipes (unless otherwise stated) are prepared using cow’s milk.
You can use plant milk such as soy milk for example as well as sheep
or goat’s milk but, in this case, the firmness of the yogurt may vary
depending on the milk used. Raw milk or long-life milks and all the milks
described below are suitable for your appliance:
•
Long-life sterilized milk:
UHT whole milk results in firmer yogurt. Using
semi-skimmed milk will result in less firm yogurt. However, you can use
semi-skimmed milk and add one or two tablespoons of powdered milk.
•
Pasteurized milk:
this milk gives a more creamy yogurt with a little bit
of skin on the top.
•
Raw milk (farm milk):
this must be boiled. It is also recommended to
let it boil for a long time. It would be dangerous to use this milk without
boiling it. You must then leave it to cool before using it in your appliance.
Culturing using yogurt prepared with raw milk is not recommended.
•
Powdered milk:
using powdered milk will result in very creamy yogurt.
Follow the instructions on the manufacturer’s box.
Choose a whole milk, preferably long-life UHT.
Raw (fresh) or unpasteurized milk must be boiled then cooled and
needs the skin removing.
The ferment
For yogurt
This is made either from:
• One shop-bought
natural yogurt
with the longest expiration date
possible; your yogurt will therefore contain more active ferment for a
firmer yogurt.
• From a
freeze-dried ferment
. In this case, follow the activation time
specified on the ferment instructions. You can find these ferments in
supermarkets, pharmacies and in certain health product stores.
• From one of your
recently prepared yogurt
– this must be natural and
recently prepared. This is called culturing. After five culturing processes,
the used yogurt loses active ferments and therefore risks giving a less
firm consistency. You then need to start again using a store bought
yogurt or freeze-dried ferment.
If you have boiled the milk, wait until it has reached room temperature
before adding the ferment.
Too high a heat may destroy the properties of your ferment.
