Bedienungsanleitung Silvercrest SJB 15 A1 IAN 74333 (Seite 34 von 46) (Englisch, Italienisch, Portugiesisch, Spanisch)

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7. Making yoghurt

7.1This 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 lac-

tic 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 bacte-

ria as this might contaminate the yoghurt.

Therefore ensure absolute cleanliness, par-

ticularly where the yoghurt pots are con-

cerned. In addition, you can boil the milk

beforehand and allow it to cool down to

around 40°C before adding the yoghurt cul-

ture.

Notes

• Home-made yoghurt is generally more

creamy and not as thick as commercial

products.

• Water may separate off during prepara-

tion, 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 pow-

dered 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 bac-

teria, and no yoghurt will be produced.

RP74333 Jogh-Maker Seite 32 Donnerstag, 23. Februar 2012 7:12 19

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