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CHOICE OF INGREDIENTS FOR YOGURT
Milk
What milk should you use?
All our recipes (unless otherwise stipulated) are prepared 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 rmness 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:
• Long-life sterilised milk: UHT whole milk results in rmer yogurt.
Using semi-skimmed milk will result in less rm yogurt. However, you
can use semi-skimmed milk and add one or two pots of powdered milk.
• Pasteurised 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 to cool before using it in your appliance.
Culturing using yogurt prepared with raw milk is not recommended.
• Powdered milk: using powdered milk will result in very creamy yogurt.
Follow the instructions on the manufacturer’s box.
Choose a whole milk, preferably long-life UHT.
Raw (fresh) or pasteurised milk must be boiled then cooled and
needs the skin removing.
The ferment
For yogurt
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
rmer yogurt.
• From a freeze-dried ferment. In this case, follow the activation time
specied on the ferment instructions. You can nd these ferments in
supermarkets, pharmacies and in certain health product stores.
• From one of your recently prepared yogurt – this must be natural and
recently prepared. This is called culturing. After ve culturing processes,
the used yogurt loses active ferments and therefore risks giving a less
rm consistency. You then need to start again using a shopbought
yogurt or freeze-dried ferment.
If you have boiled the milk, wait until it has reached room temperature
before adding the ferment.
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