Yoghurt Cultures (Lactic Acid Bacteria); Preparing The Milk; Making The Yoghurt - SilverCrest SJB 18 A1 Mode D'emploi

Yoghurt cultures (lactic acid bacteria)

■ Living yoghurt cultures are contained in store-bought natural yoghurt, home-
made yoghurt and yoghurt powder .
■ You can buy yoghurt powder from well-stocked supermarkets or health food
stores .
■ When buying yoghurt, ensure that it is not pasteurised and that the fat
content stated on the container is identical to that of the milk you are using .
Otherwise, the yoghurt will not set, and water will collect on the surface .
■ You can also use your own, home-made yoghurt to prepare further batches .
Yoghurt produced in this way will become thinner with each batch, however .
Once the yoghurt becomes too thin for your liking, use fresh yoghurt cultures .

Preparing the milk

If you wish to use raw milk or fresh milk from a farm to make yoghurt, you need
to heat it first in order to render other bacteria contained in the milk harmless .
These bacteria may otherwise spoil the yoghurt .
1) Heat the milk until it is almost boiling .
2) Just before the milk reaches boiling point, take it off the heat . The milk must
not boil, as this will yield flavourless yoghurt that does not set .
3) Wait for the milk to cool down to below 45°C before adding the yoghurt
cultures .
NOTE
► You need a thermometer to determine the exact temperature . If you do not
have a thermometer, keep in mind that the milk should be a little warmer
than lukewarm .

Making the yoghurt

Yoghurt can be made with cold or warm milk . The yoghurt cultures multiply faster
in warm milk . Do not use milk warmer than 45°C, however, as this destroys
the yoghurt cultures . Raw milk or fresh milk from a farm must be prepared as
described in the chapter "Preparing the milk" .
1) Mix the yoghurt powder (as described on the packaging) or
approx . 5 tea spoons of yoghurt (with living yoghurt cultures) and 1 litre of
milk . Ideally, use a hand-held mixer .
2) Fill the mixture into the cleaned yoghurt jars 4 .
3) Close the yoghurt jars 4 using the lids provided .
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