Silvercrest SJB 15 A1 - Manual (Page 34)

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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