Magimix MULTIFUNCTION STEAMER - Manual (Page 15)

13
COOKING ADVICE
Yoghurt (automatic model only):
Making homemade yoghurt is extremely easy. All you need is the starter (use a pot
of shop-bought yoghurt the first time) and a litre of milk. Combine the yoghurt with
the milk and pour into pots. Switch your machine on and leave it on for 8-12 hours.
When the yoghurts have cooled, refrigerate them for 3 hours. They can be stored in the refrigerator
for 5-7 days.
Tips for making perfect yoghurt:
• The base:
When you make yoghurt for the first time, you will need to use shop-bought yoghurt as the
base. A plain full-fat yoghurt is perfect. From then on, you will simply need to “recycle” one of
your own pots of homemade yoghurt, although after 5 or 6 times, you will need to buy another
pot of yoghurt, as the lactic culture quickly loses its effectiveness.
You can also use a commercial yoghurt base, in which case follow the manufacturer’s
instructions.
• The milk:
You can use cow’s milk, soya milk, goat’s or ewe’s milk.
The fat content is an important factor to the consistency and flavour of your yoghurts. We
recommend using whole UHT milk, which will yield firmer and creamier yoghurt. Goat’s milk
yoghurt is quite runny.
We recommend using organic, pesticide-free milk.
Vegetable milk (e.g. almond, rice) and skimmed milk do not ferment, so the yoghurt would never
set. If you are using fresh milk, we advise boiling it beforehand. Try to use milk that is already
at room temperature.
• Fruit yoghurt:
Remember to cook your fruit (or vegetables) beforehand, otherwise its acidity will hinder the
fermentation process.