Bedienungsanleitung Rommelsbacher JG 80 (Seite 24 von 28) (Deutsch, Englisch)

686794

Zoom out

Zoom in

Vorherige Seite

1/28

Nächste Seite

Tips for a successful operation

• Yogurt is produced from pasteurized and homogenised milk. Added lactic acid bacteria will process the

milk lactose into lactic acid. By the resulting acid, the milk protein forms links resulting in the typical

structure of yogurt.

• The optimum temperature for the maturing process for common yogurt is approx. 42 - 44 °C, for vegan

or lactose-free yogurt we recommend a temperature of about 38 °C. The maturing time may vary

depending on the ingredients used and the desired consistency of the yogurt.

• The density of the yogurt is also dependent on the fat content of the milk used. So you will get a rather

ﬁrm yogurt from milk with a fat content of 3.5 %, whilst a softer yogurt results from milk with a fat

content of 1.5 %.

• For achieving good results in yogurt making, it is imperative to see for a perfect hygiene of all tools and

ingredients, as milk products are particularly sensitive.

• Only use milk and the starter culture for production! Additives like sugar, fruit or ﬂavours should be

added to the ﬁnished yogurt only.

• A longer maturing time results in a ﬁrmer consistency of the yogurt and a more intense yogurt taste.

• Any disturbance during the maturing time (e. g. by vibrations and shocks) might cause the yogurt to

stay liquid and not getting a ﬁrm consistency.

NOTE: Take our recommendations as a basis and try out yourself until you have found the optimum

time setting and selection of ingredients for “your” yogurt.

Prepare milk

1 x glass container: 1 l of milk is required for a complete ﬁlling.

4 x yogurt cups (each 125 ml): 0.4 l of milk is required for a complete ﬁlling.

• Raw milk: Untreated milk from direct sales at the farm must be heated up to at least 70 °C prior to

consumption or further processing in order to eliminate potentially harmful micro-organisms.

• Fresh milk or pasteurized milk: Milk from the refrigerated section has already been heated up to at

least 72 - 75 °C in order to destroy existing microorganisms. Pre-treatment is not necessary.

• UHT milk (H-milk): A pre-treatment for H-milk is also not necessary as it has already been sterilized by

high temperatures of at least 135 °C.

• Vegan / lactose-free milk alternatives: When using milk alternatives such as e. g. soymilk or lactose-

free milk, a pre-treatment is only necessary if it has not been purchased but was produced by yourself.

In this case, heat up the milk to at least 70 °C like with raw milk. Please note that not every vegan milk

alternative can be used to make yoghurt without thickening agents.

Prepare lactic acid bacteria

1 x glass container: 150 ml natural yogurt is needed for a complete ﬁlling respectively the relevant

amount of yogurt ferment or starter culture according to manufacturer’s instructions.

4 x yogurt cups (each 125 ml): 70 ml natural yogurt is needed for a complete ﬁlling respectively the

relevant amount of yogurt ferment or starter culture according to manufacturer’s instructions.

• Natural yogurt: When using commercially obtainable, fresh natural yogurt (of animal or vegetable origin),

mind to take a yogurt without any preserving or ﬂavouring additives which was not heat treated.

• Yogurt ferment or starter culture: When using ferment or starter culture, pay attention to the

correct storage and shelf-life and use it according to instructions.

NOTE: Yogurt prepared by using a starter culture can be used again for yogurt preparation. Just use the

corresponding quantity from the last portion cup. This method should not be repeated any number of

times as the composition of lactic acid bacterial cultures may change over time. Therefore please read

the manufacturer’s instructions on the product used.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Rommelsbacher JG 80 Seite 24

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info