Recipes; Preparation - Springlane Elisa Mode D'emploi

RECIPES

YOGURT – BASIC RECIPE
Remember this advice when preparing yogurt:
• Only use fresh produce and check the "best before" date.
• For yogurt production you always need a certain amount of milk.
• In order to produce yogurt from milk certain bacteria is needed. They can be ad-
ded to your milk by adding produced, bought yogurt or by pure yoghurt culture
from special yogurt powder.
• If you use yogurt from the supermarket, make sure living cultures are contained.
They are indicated on the packaging with "Lb Bulgaricus".
• If you use yogurt powder (e.g. from the health shop) read the packaging notes
and prepare the culture according to the manufacturer's instructions.
• Producing yogurt is easiest with homogenised milk. It can be used right away.
Other types of milk (whole milk/raw milk) must be heated shortly to at least 90
°C before usage.
• In order to activate the bacteria the milk must be warmed to ca. 38-40 °C or
cooled to this temperature after boiling. Only then insert the bacteria.
• Stored yogurt can be used as the basis for the next yogurt production.
INGREDIENTS:
• 1 litre milk
• Yogurt powder (amount according to instructions)
• Or 50 ml natural yogurt

PREPARATION:

Follow the instructions above and insert all ingredients into the bowl. Insert the
bowl, switch on the machine and start the yogurt programme.
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