1 Litre UHT milk
3 tbsp Milk Powder
1 tbsp “live” yoghurt
■
Mix the live yoghurt and milk powder
together in the Bread Pan (the milk
powder helps thicken the yoghurt) and
whilst stirring gradually add in the UHT
milk.
■
Press the Menu Button to select
Programme 15 (Yoghurt). Press the Start
Button and the programme will begin.
■
Do not attempt to move the Bread
Machine or lift the Lid while the
programme is running. Take care not to
knock it. Any disturbance may affect
the fermentation process and the
firmness of the yoghurt.
■
When the Programme ends the Bread
Maker will signal it has finished.
■
Open the Lid and carefully remove
the Bread Pan by twisting slighty
anticlockwise and lifting clear.
■
Transfer yogurt to sterilised container(s).
Store in the fridge.
Tips for Home Made Yoghurt
■
Yoghurt fermentation is a natural
bacterial action that may be affected by
several factors, such as the ingredients
used, their freshness and the ambient
temperature.
■
U.H.T milk produces the best and most
consistent results. Full or reduced cream
may be used according to taste and
dietary requirements.
■
The chances of failure increase the older
the 'live' yoghurt starter.
■
Do not use ingredients that are past their
“best before” date.
■
Do not use flavoured yoghurts.
■
If the yoghurt has an unpleasant odour,
this may be due to a tainted ingredient. It
must be discarded.
■
You may add fruit, sweetener or honey
to taste, after the run time is complete.
Serve the yoghurt cool and consume
within 10 to 14 days.
Before you start... Make sure that
the Bread Pan is very clean and the
Dough Paddle is Removed from the
base of the Bread Pan.
1 Litre Home Made Plain Yoghurt
PROGRAMME 15: YOGHURT
8:00 hours
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