15
4.
THE YOGURT MAKER SHOULD REMAIN PERFECTLY STILL DURING THE
MATURING PROCESS. DO NOT REMOVE THE APPLIACNE AS THIS WILL
AFFECT THE FIRMNESS OF THE YOGURT.
CHOOSING THE MILK
The following types of milk may be used: Pasteurized milk of any fat content
(full, 2%, 1% or fat-free), Powdered milk, Long-life UHT sterilized milk, Soy
milk. Be sure to use UHT soy milk which contains one of the following
ingredients: fructose, honey or malt. These ingredients are necessary for
fermentation and you will not succeed if none are available in the milk.
Fresh milk must be boiled and, if necessary, filtered before the use. The taste and
texture of the yogurt varies according to the milk and yogurt starter selected.
UNFLAVORED YOGURT
The taste and texture of the yogurt varies according to the milk and yogurt starter
selected. You should experiment with milk of various fat contents to determine
which one you prefer.
YOGURT FLAVORED AFTER COOKING
You may choose to make flavored yogurt and add sugar, honey, flavorings, fruit
or other ingredients to taste just prior to eating.
YOGURT FLAVORED WITH JAM AND JELLY, (OR HONEY, OR
SYRUP)
Ingredients:
•
4-5 tablespoons of jam and jelly, (or honey or syrup)
•
5 tablespoon of unflavored yogurt or 1 tablespoon of culture
•
32 oz of milk
Heat the milk until it boils (82°C-180°F), for 1-2 minutes and starts to climb the
sides of the saucepan. Remove the saucepan from heat and allow the milk to cool
lukewarm (43°C-110°F). To accelerate the cooling down, place the saucepan in
cold water. Warm the jam and jelly (or honey or syrup) over low heat. Add half of
the milk and stir until smooth; let cool again to (43°C-110°F), stir together the
culture, jam or jelly and remaining milk until smooth. Add the jam or jelly (or or
honey or syrup) while stirring. Add the mixture
in VitaClay cooker. Cover the
cooker. Set “Yogurt” for 6 hours.
YOGURT FLAVORED WITH FRESH FRUIT