“CBA” casei, bifidus & acidophilus probiotic yogurt
5. Close the container with its lid, slip into the yogurt maker, and place the unit cover on the yogurt
maker. Incubate for about 4 to 4½ hours, or until desired consistency is reached.
6. To stop the incubation process, take the container out of the yogurt maker and place it in the refrig-
erator for about 8 hours. Your yogurt will then ready to serve and will taste better than any you can
buy at the supermarket. The yogurt will stay fresh up to 3 weeks if kept refrigerated.
Yogourmet also offers a yogurt culture with probiotic bacteria. To prepare this type of yogurt, follow
the procedure on the back of the culture box. This procedure is very similar to the one describe in this
manual, except that the milk must be cooled to a lower temperature and incubated for a longer
period.
A) To produce an even thicker yogurt, add a pouch (7 g, 1/4 oz or 3/4–1 tbsp) of unflavoured gelatin.
Mix the gelatin into the cold milk until it has dissolved, then follow each step of the yogurt making
procedure from step 1. (For quantities, see Table 1 on page 7)
B) Adding milk powder will also produce thicker consistency yogurt. Add milk powder to the cooled
milk before the incubation period, stir well to dissolve the milk powder. (For quantities, see Table 1 on
page 7)
You can also add a combination of gelatin and milk powder to obtain an even thicker yogurt.
C) See page 9 (strained yogurt)
5
Thicker yogurt/Greek yogurt
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