Hkoenig ely70 Manuel D'instructions page 8

4. Serve the yoghurt any way you want: as it is or by adding, for example, sugar, jam,
cereals, chocolate, chopped or mixed fruits, etc.
Useful operating tips
Choice of milk
•
You are advised to use whole milk (for a creamier result) or semi-skimmed milk. Be
aware that skimmed milk makes the consistency of the yoghurts more delicate.
•
If the milk is already sterilized (UHT), you can use it directly when it is cold.
•
If you are using raw milk or pasteurized milk, you should first boil it, wait for it to cool,
then remove the skins.
Choice of fermenter
You can use either:
•
Natural yoghurt from the supermarket.
•
Natural yoghurt from a previous production. The yoghurt obtained can be reused up
to 7 times as a fermenting base. After that, fresh yoghurt must be used for more
active fermentation.
•
A freeze-dried fermenter is available in pharmacies or in specialist stores (allow in
additional 2 hours for fermentation).
The ferments are activated at a very low temperature (45°C) and die beyond that. This is why
you should boil them with the milk.
Useful information on the yoghurt maker
•
You must wait several hours for the yoghurts to form. As a result, we recommend
preparing the yoghurts in the evening. The next morning, place the yoghurts in the
refrigerator for at least 2 hours before serving them.
•
Condensation forms on the lid of the yoghurt maker when it is in use. This is normal.
Be careful not to let water drop into the yoghurts when you remove the transparent
lid.
Recipe tips
For thicker yoghurts, you can add powdered milk to the mixture (2 or 3 tablespoons for 1 liter
of milk).
Use a container fitted with a pouring spout to make mixtures, as it is more practical for
pouring liquids into pots.
You can add crème fraiche to the mixture for a creamier yoghurt.
You can make savoury sauces to accompany starters: Greek sauce, cucumber, garlic, and
herbs, basil, tarragon or any other aromatic herbs.