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Choice of ingredients
Milk
What milk should you use?
All our recipes (unless otherwise stipulated) are prepared using cow's milk.
You can use plant milk such as soya milk for example as well as sheep or
goat’s milk but, in this case, the firmness of the yoghurt may vary
depending on the milk used. Raw milk or long-life milks and all the milks
described below are suitable for your appliance:
• Long-life sterilised milk: UHT whole milk results in firmer yoghurts.
Using semi-skimmed milk will result in less firm yoghurts. However, you
can use semi-skimmed milk and add one or two pots of powdered milk.
• Pasteurised milk: this milk gives a more creamy yoghurt with a little bit
of skin on the top.
• Raw milk (farm milk): this must be boiled. It is also recommended to
let it boil for a long time. It would be dangerous to use this milk without
boiling it. You must then leave it to cool before using it in your appliance.
Culturing using yoghurts prepared with raw milk is not recommended.
• Powdered milk: using powdered milk will result in very creamy yoghurts.
Follow the instructions on the manufacturer’s box.
Semi-skimmed
milk
Whole
milk
Raw
milk
Fluid Firm
Choose a whole
milk, preferably
long-life UHT.
Raw (fresh) or
pasteurised milk
must be boiled
then cooled and
needs the skin
removing.
yoghurts (programme 1)
and fromages frais (programme 2)
Low heat and long fermentation, that’s the secret!
The mixture is transformed into yogurt or fromage frais by being incubated at the right
temperature for a certain period.
