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24
TKG ICE 2500 - 170213
Assembly page 24/50
Fax +32 2 359 95 50
Pasteurized milk
: this milk is not sterilized. It still contains heat-resistant germs, undestroyed by
pasteurization. Using this milk without previous boiling means that the developed flora will be
different from the flora of the yogurt.
Therefore, this milk should be boiled. Once it has cooled down, you can use it to make yogurt.
This milk gives a creamier yogurt, with a thin skin on top of it which is formed by the cream that
goes back up to the surface.
Raw milk (dairy milk)
: it is compulsory to make it boil. Ideally, the boiling should be quite long.
In any case, do not use it without having it previously boiled. As for pasteurized milk, let it cool
down before using it in your yogurt maker.
Powdered milk
: with powdered milk, you can obtain very smooth yogurts. It sets easily and
quickly.
We recommend trying various kinds of yogurt before choosing the one you prefer.
Should you like a thicker yogurt, add powdered milk to the preparation (2 to 4 tablespoons,
according to your taste).
FERMENT
To transform milk into yogurt, a ferment must be added, which will help the process to take
place.
You can find these ferments in powder (bought at the chemist’s) or in another natural yogurt
bought in a store.
SUGAR
You can sweeten your yogurts when eating them. You can also sweeten them when you
prepare them, by adding sugar at the same time as the ferments. Make sure you whisk well
until the sugar melts. You can also use a substitute in case you cannot use sugar. The amount
of sugar depends on the taste of each person, but generally 5 to 10 teaspoons per pot is
enough.
PREPARATION OF NATURAL YOGURTS
1)
For 1 yogurt bowl, measure 1000 ml of milk from the market or fresh milk or pasteurized milk,
then pour it into a high-sided saucepan.
2)
If necessary
(according to the kind of milk used), the milk must be heated
almost
to the
boiling point (approximately 95°C). Keep the milk at this temperature for about 3 minutes,
then remove the pan from the heating source and allow the milk to cool to body
temperature (36°C). Do not allow the milk to boil, otherwise the yogurt will taste or smell
bad or will remain too soft.
3)
If you use milk that does not need to be boiled, just heat it a little, then let it cool down to
body temperature (36°C).
4)
Add the ferment and stir.
a)
Powder ferment: take a little milk out of your saucepan, pour it into the inner pot,
add the ferment, close the pot and shake it vigorously in order to distribute the
ferment evenly.
b)
Ferment coming from another yogurt: in your saucepan with cooled down milk,
stir approximately 50 ml of natural yogurt (bought in a store or coming from a
previous batch of yogurts).
5)
Pour the mixture into the inner pot. Put the lid of the inner pot on the pot.
6)
Put the pot in the yogurt maker.
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