User manual
6
USE
Yogurt
is
made
from
milk
and
ferment.
The instructions below will help you to make cow's milk-based recipes but also plant/vegetal milks. The firmness of
the yoghurt may vary depending on the milk used.
1.
Choice of milk:
Whole UHT milk will give you the best results (firm and skinless yoghurt) and does not need
to be boiled before use
Note: Do not use UHT skimmed milk
Non-pasteurized milk is not sterile, it still contains bacteria, this milk should therefore be
boiled, then left to cool to eliminate the skin, it will provide you with a creamier yogurt, with
a thin skin on top resulting from the cream rising to the surface.
Fresh farm milk must be boiled (it is dangerous to use it without boiling it first.)Then, let it
cool before using it in your yoghurt maker.
Powder milk: yoghurt made with powder milk is very smooth. It sets rapidly and easily.
Note:
Whole milk yoghurt is smoother and more aromatic.
For thicker yoghurt, you can add two or three tablespoons of powder milk to the liter of milk and mix them.
Use boiled milk (to have firmer yoghurt) is not suggested for soy and almond milk. With these sorts of milks
we suggest you to heat them to 35°C – 43°C (watch carefully your thermometer to avoid overheating). Let it
cool before use.
2.
Choice of starter culture:
Starter culture can be:
Plain commercial yoghurt (whole milk yoghurt) with an expiry date.
A yoghurt you made previously.
A freeze dried culture/rennet you can find in pharmacies or health food store. If you chose
this method, add two hours to the time you need to make the first batch of yoghurt.
On the
other hand, it is more advantageous to choose this option, the concentration of starter
culture is more important and you can realize good around thirty batch of yoghurts.
Note: Do not use one of your homemade yoghurt more than ten times, as the new yoghurts will not taste
as good.
3.
Preparation of the yoghurt:
Each yoghurt pots have a capacity of 0,21L and the container of 1,2L, they can be fill at the ¾ ( to
avoid any overfilling).
Carefully mix 1,8L of milk (if you want to make 6 yoghurt pots and a container) with the starter
culture thanks to a whisk.
For an optimal mix, beat the yogurt so that it becomes a very smooth batter and then add the
milk while continuing to beat the mixture.
Pour the mixture on the yoghurt pots and / or on strainer pot.
Place the pots without their lids into the yoghurt maker.
