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Rommelsbacher JG 80 Manual

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Tips for a successful operation
• Yogurt is produced from pasteurized and homogenised milk. Added lactic acid bacteria will process the
milk lactose into lactic acid. By the resulting acid, the milk protein forms links resulting in the typical
structure of yogurt.
• The optimum temperature for the maturing process for common yogurt is approx. 42 - 44 °C, for vegan
or lactose-free yogurt we recommend a temperature of about 38 °C. The maturing time may vary
depending on the ingredients used and the desired consistency of the yogurt.
• The density of the yogurt is also dependent on the fat content of the milk used. So you will get a rather
firm yogurt from milk with a fat content of 3.5 %, whilst a softer yogurt results from milk with a fat
content of 1.5 %.
• For achieving good results in yogurt making, it is imperative to see for a perfect hygiene of all tools and
ingredients, as milk products are particularly sensitive.
• Only use milk and the starter culture for production! Additives like sugar, fruit or flavours should be
added to the finished yogurt only.
• A longer maturing time results in a firmer consistency of the yogurt and a more intense yogurt taste.
• Any disturbance during the maturing time (e. g. by vibrations and shocks) might cause the yogurt to
stay liquid and not getting a firm consistency.
NOTE: Take our recommendations as a basis and try out yourself until you have found the optimum
time setting and selection of ingredients for “your” yogurt.
Prepare milk
1 x glass container: 1 l of milk is required for a complete filling.
4 x yogurt cups (each 125 ml): 0.4 l of milk is required for a complete filling.
• Raw milk: Untreated milk from direct sales at the farm must be heated up to at least 70 °C prior to
consumption or further processing in order to eliminate potentially harmful micro-organisms.
• Fresh milk or pasteurized milk: Milk from the refrigerated section has already been heated up to at
least 72 - 75 °C in order to destroy existing microorganisms. Pre-treatment is not necessary.
• UHT milk (H-milk): A pre-treatment for H-milk is also not necessary as it has already been sterilized by
high temperatures of at least 135 °C.
• Vegan / lactose-free milk alternatives: When using milk alternatives such as e. g. soymilk or lactose-
free milk, a pre-treatment is only necessary if it has not been purchased but was produced by yourself.
In this case, heat up the milk to at least 70 °C like with raw milk. Please note that not every vegan milk
alternative can be used to make yoghurt without thickening agents.
Prepare lactic acid bacteria
1 x glass container: 150 ml natural yogurt is needed for a complete filling respectively the relevant
amount of yogurt ferment or starter culture according to manufacturer’s instructions.
4 x yogurt cups (each 125 ml): 70 ml natural yogurt is needed for a complete filling respectively the
relevant amount of yogurt ferment or starter culture according to manufacturer’s instructions.
• Natural yogurt: When using commercially obtainable, fresh natural yogurt (of animal or vegetable origin),
mind to take a yogurt without any preserving or flavouring additives which was not heat treated.
• Yogurt ferment or starter culture: When using ferment or starter culture, pay attention to the
correct storage and shelf-life and use it according to instructions.
NOTE: Yogurt prepared by using a starter culture can be used again for yogurt preparation. Just use the
corresponding quantity from the last portion cup. This method should not be repeated any number of
times as the composition of lactic acid bacterial cultures may change over time. Therefore please read
the manufacturer’s instructions on the product used.
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