Special applications
84
Make yoghurt
To make yoghurt, you will need either
fresh live yo
ghurt or yoghurt culture,
obtainable from health food shops.
Use natural yoghurt with live culture
and without additives. Heat-treat
ed
yoghurt is not suitable.
The yoghurt must be fresh (short
stor
age time).
You can use either unchilled long-life or
fresh milk.
L
ong-life milk can be used without any
further treatment. Fresh milk must first
be heated to 90 °C and then cooled
down to 35 °C. Do not boil it. Fresh milk
will give a better set than long-life milk.
The yoghurt and milk should have the
same percentag
e fat.
Do not move or shake the jars whilst
the yoghur
t is thickening.
Immediately after preparation leave the
yoghur
t to cool in the fridge.
How well home prepared yoghurt sets
will depend on the consist
ency, fat
content and the cultures used in the
starter yogurt. Not all yoghurts are
suitable for use as starter yoghurt.
Possible reasons for unsatisfactory
results
Yoghurt has not set:
Incorrec
t storage of starter yoghurt, too
much time out of the refrigerator, e.g. in
transportation, damaged packaging,
milk not sufficiently heated.
Liquid has separated:
The jars
were moved, yoghurt was not
cooled down quickly enough.
Yoghurt is gritty:
Milk was overheat
ed or in poor
condition, milk and starter yoghurt not
evenly stirred.
Tip: When usi
ng yoghur
t enzyme,
yoghurt can be made from a milk /
cream mixture. Mix ³/₄ litre milk
with ¹/₄ litre cream.
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