Preparing yoghurt
Proceed as follows:
^
Mix 100 g yoghurt (with live culture)
with 1 litre of full cream milk. The
yoghurt and milk should have the
same percentage fat content.
If using unpasteurised milk you will
need to heat it up to 90 °C (do not
boil) and then leave it to cool.
Otherwise the yoghurt will not set.
^
Pour this milk mixture into 6 or 7
portion sized glass dishes and cover
with heat resistant cling film.
Special yoghurt jars may also be
used.
^
Position the rack at level 2 in the oven
and place the covered dishes on the
rack.
^
Select Fan heat
D
and lower the
recommended temperature to
between 40-60 °C.
The yoghurt will be ready in about
5 hours.
^
Allow the yoghurt to cool and then
place in the refrigerator.
It will not achieve its maximum set until
it has been thoroughly chilled.
Practical tips
41
Содержание H 4900 B
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