Silvercrest SJB 15 B1 - Manual (Page 44)

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7. Making yoghurt
7.1 This is how yoghurt is made
To make your own yoghurt you will need:
• 1 l milk or cream
Note The amount of fat contained in
the yoghurt will be the same as the milk
you use. To make creamy yoghurt, do
not use milk but fresh cream, or add
some cream to your milk.
• Several teaspoons of live yoghurt culture
(organic yoghurt, probiotic yoghurt,
home-made yoghurt, commercially
available yoghurt with live cultures).
Note Organic yoghurt, probiotic
yoghurt and your own home-made
yoghurt always contain live cultures.
Some commercially available yoghurts
are long-life products and no longer
contain any live cultures. Just try out your
"favourite yoghurt" as the starter culture
and see whether you are happy with the
result.
• Yoghurt maker
• approx. 10 - 12 hours' time
Milk contains lactose. It is converted into
lactic acid by lactic bacteria (yoghurt
culture), so allowing yoghurt to form. So this
process is successful, the yoghurt maker
ensures the best temperature for the yoghurt
cultures to easily propagate.
The milk should not contain any other
bacteria as this might contaminate the
yoghurt. Therefore ensure absolute
cleanliness, particularly where the yoghurt
pots are concerned. In addition, you can
boil the milk beforehand and allow it to cool
down to around 40°C before adding the
yoghurt culture.
Notes
• Home-made yoghurt is generally more
creamy and not as thick as commercial
products.
• Water may separate off during
preparation, but this is normal. Just pour
away the water or mix it back in.
• You can use the yoghurt you have made
to start off the next batch. The more
often you do this, the thinner your
yoghurt will become. If it becomes too
thin, you should start afresh with a new
yoghurt you have bought.
• If you only use 900 ml milk, this will
make your yoghurt a bit thicker.
• If you add 3 - 4 tablespoons of
powdered milk, this will make your
yoghurt thicker.
• Yoghurt will become thicker if you let it
mature for a day in the refrigerator
before eating.
• UHT milk does not need to be boiled
before making yoghurt.
• Instead of using yoghurt cultures from
another yoghurt, you can also use
yoghurt powder bought from a health
food shop or online.
• Yoghurt can also be made with soya
milk. In this case use a yoghurt made
with soya milk as the starter culture.
7.2 Making plain yoghurt
1. Boil 1 l milk.
2. Allow the milk to cool down until it is
lukewarm.
Note: If the milk is too hot when you
add the yoghurt culture, this will kill the
bacteria, and no yoghurt will be
produced.
RP93387 Joghurtbereiter LB1 Seite 42 Donnerstag, 12. Dezember 2013 11:00 11