Preparing Yogurt
•
Heat pasteurised milk on the hob to 90 °C to avoid damaging the yogurt bacteria. You do not need to
heat up long-life milk. (Note: the time needed for maturing will be lengthened if you use cold milk to
produce the yogurt).
•
Important! Cool the milk in a bain-marie until it reaches 40 °C to avoid destroying the yogurt bacteria.
•
Stir natural yogurt (use yogurt with yogurt bacteria) into the milk (1-2 teaspoons for every 100 ml).
•
In the case of yogurt ferment, pay attention to the notes on the packet.
•
Pour the yogurt into clean jars.
•
Disinfect the clean yogurt jars in the oven for 20-25 minutes at 100°C / 100% moisture before filling
them with yogurt. Note: let the jars and the oven cool down before filling the jars with yogurt to put
them in the oven.
•
On completion, place the yogurt in the fridge.
•
Add skimmed milk powder to the milk before heating it (1-2 tablespoons per litre) to get a more solid
yogurt.
Dish Cooking insert Temperature Moisture Cooking time
in °C in% in minutes
Fresh yogurt (in closed jars) perforated 45 100 240-360
30
