Unold 68846 Notice D'utilisation page 44

doubles in volume. Punch down the
dough and knead thoroughly, then put
the dough in a greased loaf pan. Mix
the egg yolk with the cream and brush
this mixture over the dough; use a sharp
knife to slice the dough lengthways. Let
YOGHURT FUNCTION
You do not need very many ingredients to make your own fresh plain yoghurt. If
desired you can also use lactose-free milk or goat milk to make the yogurt. The
higher the fat content of the milk used, the creamier the yogurt will be. Always
bear in mind that the milk used and the yoghurt have the same fat content, thus
you will obtain an ideal result. Also, you only need to purchase the first prepared
yogurt once – thereafter you can always make new yoghurt from the yogurt you
have made yourself.
Consequently, low-fat milk is best for drinking yoghurt. The powdered milk ingre-
dient is available in supermarkets, chemist's shops or from Internet shops. How-
ever, please do not use any lactose!
If you use reduce-fat milk, double the amount of powdered milk in the recipe.
For drinking yogurt use half the quantity.
Basic recipe for plain yogurt.
1 litre 3.5% whole milk, 150 g 3.5%
plain yoghurt, 2 spoonfuls powdered
milk
Heat the milk to 90°C for approx. 5 min-
utes. Stir thoroughly during this time.
Let the milk cool and stir in yoghurt and
powdered milk.
Pour the mixture into jars and close the
jars with lids. Carefully place the jars on
the baking sheet and slide the baking
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rise for another 30 minutes. Place the
loaf pan on the grate, slide the grate into
the bottom rack in the oven and bake at
180°C with top and bottom heat for ap-
prox. 45 minutes.
sheet into the middle rack of the oven.
Ensure that the jars are not moved ex-
cessively.
Select the yoghurt function and set the
desired temperature on the bottom tem-
perature regulator. You can select be-
tween 42 und 45°C. Then select the de-
sired time. The time can be set between
6 and 12 hours.