VonShef.com
THE MIXTURE
To make PLAIN YOGHURT you will need - Milk, Fresh Yoghurt and a whisk or mixing spoon (not supplied).
TYPES OF MILK TO USE -
Any type of milk can be used in your yoghurt mixture. Calorie content, fat content and flavour will vary,
however, depending on the type of milk chosen, and yoghurt made from semi-skimmed or skimmed milk
will have a thinner consistency.
PASTEURISED MILK:
Should be heated to boiling point to eliminate bacteria, then allowed to cool to below 50°C before use.
UNTREATED GOAT’S/EWE’S MILK:
Bring to the boil and allow to simmer for 7 minutes, leaving to cool before use.
All other types of milk (long-life UHT, sterilised, evaporated, reconstructed) do not need boiling but should
be used at room temperature, not straight from the fridge.
TYPES OF YOGHURT TO USE -
Use fresh, unflavoured, natural live yoghurt.
CAUTION: Ensure the yoghurt used is within its sell by date.
CAUTION: Do not whisk the mixture too vigorously.
When you are ready to enjoy your plain or Greek style yoghurt, feel free to add some flavoured toppings
such as honey, fruit or jams.
NOTE: Always add flavourings AFTER the fermenting process as doing this during will significantly alter
the overall taste.
To Next Page
Loading...
