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2. Yogurt function
Milk
All our recipes (unless otherwise stipulated) are preparing 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 yogurt may vary
depending on the milk used. Raw milk or long life milks and all the milks
described below are suitable for your appliance.
Fluid Firm
Semi-skimmed
milk
Whole milk Raw milk
Choose a whole milk, preferably long-life UHT. Raw (fresh) or pasteurized
milk must be boiled then cooled and needs the skin removing.
–Long-life sterilised milk: UHT wholemilk results in firmer yogurts. Using
semi-skimmed milk will result in less firm yogurts. However, you can use
semi-skimmed milk and one or two pots of powered milk.
–Pasteurized milk: this milk gives a more creamy yogurt 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 too cool before using it in your appliance.
Culturing using yogurts prepared with raw milk is not recommended.
–Powdered milk: using powdered milk will result in very creamy yogurts.
Follow the instructions on the manufacturer’s box.
The ferment
If you have boiled the milk, wait untill it has reached room temperature
before adding the ferment. Too high a heat may destroy the properties
of your ferment.
This is made either from:
–One shop-bought natural yogurt with the longest expiry date possible:
your yogurt will therefore contain more active ferment for a firmer
yogurt.
–From a freeze-dried ferment. In this case, follow the activation time
specified on the ferment instructions. You can find these ferments in
supermarkets, pharmacies and in certain health product store.
–From one of your recently prepared yogurts - this must be natural and
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