Bedienungsanleitung Tefal YG232 - Yogurteo (Seite 12 von 156) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Türkisch, Schwedisch, Norwegisch)

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1) CHOOSING YOUR MILK

- For good results and ease of pre

paration, use whole or semi-skimmed

UHT milk or reconstituted milk

powder. Fresh milk (untreated) or

pasteurised milk needs to be boiled

and then cooled and sieved in order

to remove the skin.

Notes:

- Whole milk makes for a firmer and

more flavoursome yoghurt.

- Raw untreated or pasteurised milk

contains more vitamins and trace

elements.

- To make yoghurts with a better

consistency, you can add one or two

jars of skimmed milk powder to your

litre of milk, stirring carefully.

- Use the milk at room temperature or

slightly warm (heat to 37°C or 40°C

and measure using a thermometer).

Do not use milk straight out of the

refrigerator.

2) CHOOSING YOUR FERMENT (CULTURE)

Your ferment can be made either:

- using one individual pot (150 g size)

1) MAKING THE MIXTURE

- Mix the litre of milk very carefully with

the ferment you have chosen

(yoghurt or lyophilised dry ferment/

yoghurt culture) in a container with a

spout. Be careful not to froth this

mixture up.

- For the best results, if using a pot of

yoghurt mix it using a fork in order to

make it into a smooth paste and then

add the milk, stirring all the time. If

you are using a dry ferment/ culture,

fold it into the milk gently and mix

very carefully.

- Divide your mixture into the jars (C1).

- Place the jars (C1), without their lid

(C2), into the yoghurt maker.

- Put the lids (A1) on the yoghurt

maker.

Practical tip: you can also place the

lids of the jars (C2) on the lid A1 and

then cover with the lid A2 (see

illustration).

Notes: You can sweeten your yoghurts

either when you eat them or when you

make them. To do this add sugar to

natural unflavoured fresh yogurt

found in the shops (preferably made

from whole milk), with the longest

best before date possible.

- using lyophilised dry ferment or dried

yoghurt culture (bought in super-

markets, pharmacies and certain

health food shops) (Note: in the UK

only available in certain health food

shops or online). Use the activation

time and quantity of ferment/starter

recommended in the manufacturers

instructions.

- use one pot of plain yoghurt you

have already made in your youghurt

maker.

Important: when you have made your

first set of yoghurts, you simply need to

keep one jar by in order to serve as the

ferment for the others. After 5 sets, the

ferment should be renewed because

after a while it becomes weaker and

provides for a less solid consistency.

Only used plain unflavoured yoghurts

as a ferment.

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