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Plain yoghurt…
… is a sour milk-type product obtained from UHT-milk with a fat content of 1,5 – 3,5%
and the influence of bacteria. The milk is inoculated with yoghurt cultures or fresh
plain yoghurt. At an average temperature of 42°C, the lactic acid bacteria multiply.
Once enough lactic acid is produced, protein is precipitated and the milk thickens.
There are clockwise and anti-clockwise lactic acid bacteria. Clockwise lactic acid bac-
teria play an important role in carbohydrate metabolism as the body make better
use of it. If you had digestive problems after eating some yoghurt, then maybe too
much anti-clockwise lactic acid was the cause, as they are broken down more slowly.
The consistency of the yoghurt is dependent on the fat content of the milk used. At a
fat content of 3,5% the yoghurt gets a little firmer, with 1,5% softer. Any other milk
should be heated up to 80 – 90°C and cooled down to 40°C. Store in the refrigerator
for no more than 10 days.
Preparation
You can use both UHT milk and pasteurized fresh milk. For off-farm milk (milk dispen-
ser / milk refuelling station), the milk must be boiled first and cooled to at least 35 ° C.
Stir two cups of yoghurt (250g) into the bigger glass container A and then fill with
milk up to the MAX mark. Stir well with a spoon and close with the lid, place the glass
in the device and start the yoghurt program.
Mature Time:
The milk mixture should be left in the appliance for at least 8h. The longer the
yoghurt matures, the tastier it becomes. The colder the mixture, the longer the timer
has to be set. Use a spoon to check the consistency and, if necessary, increase the
timer. Do not move the device during the mature time, otherwise the yoghurt might
not thicken. One cup of the finished Yoghurt can be used as the starter culture, but
not more than approx. 5 times, as the effect is not so good any more. Keep the ready
yoghurt always in the refrigerator. Ingredients such as sugar, fruits or flavours can be
added later to the plain yoghurt.
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