Preparing yoghurt
To make yoghurt, you will either need fresh live yoghurt or
yoghurt culture, obtainable from health food shops.
You can use either unchilled long-life milk or fresh milk. The
yoghurt and milk should have the same percentage fat.
If using fresh milk it should first be heated up to 90 °C (do not
boil it) and then left to cool to 40 °C.
Useful tips
How well home prepared yoghurt sets will depend on the
consistency of the yoghurt used to prepare it.
Fresh milk will give a better set than long-life milk.
The yoghurt will not achieve its maximum set until it has been
thoroughly chilled.
If yoghurt culture is being used, the yoghurt can be made
from a mixture of milk and cream. Mix 750 ml milk with 250 ml
cream.
You can buy yoghurt jars from specialist cook shops.
Procedure
^ Mix 100 g yoghurt with 1 litre milk, or make according to
the instructions on the packaging for the yoghurt culture.
^
Pour the mixture into portion sized glass jars or special
yoghurt jars. Seal the jars.
^
Place the sealed jars in a cooking container or on the rack
on the lowest shelf level in the appliance. Ensure that they
do not touch one another.
Function (depending on model)
Steam Cooking / Universal
Cook universal !
Settings
Temperature: 40 °C
Duration: 5:00 hours
Special programmes
35
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