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102
sestavine, kot sta sir in šunka. Te sestavine lahko ob začetku priprave jedi
daste neposredno v pekač za kruh.
IZBOR SESTAVIN ZA JOGURT
Mleko
Katero vrsto mleka lahko uporabljam?
Uporabljate lahko vse vrste mleka (npr. kravje, kozje, ovčje in sojino mleko
oziroma katero koli drugo rastlinsko mleko). Konsistenca jogurta se lahko
razlikuje glede na uporabljeno mleko. Uporabljate lahko surovo mleko,
mleko z dolgim rokom uporabe oziroma vse spodaj opisane vrste mleka:
Sterilizirano mleko z dolgim rokom uporabe: Če boste uporabili
polnomastno UHT mleko, bo nastal čvrstejši jogurt. Delno posneto
mleko povzroči nastanek manj čvrstega jogurta. Uporabite lahko delno
posneto mleko in dodate 1 ali 2 jedilni žlici mleka v prahu.
Polnomastno mleko: z uporabo tovrstnega mleka bo nastal bolj
kremast jogurt, ki bo imel na vrhu tanko »kožico«.
Surovo mleko (mleko s kmetije): to mleko morate pred uporabo
prekuhati. Priporočamo, da ga kuhate dovolj dolgo. Preden ga bost dali
v napravo, naj se ohladi.
Mleko v prahu: z uporabo tovrstnega mleka nastane zelo kremast
jogurt. Vedno upoštevajte navodila na embalaži.
Sredstvo za fermentacijo
Jogurt
Sredstvo za fermentacijo je lahko:
Navaden jogurt, kupljen v trgovini z najdaljšim rokom uporabe, ki je
na voljo.
Liolizirano sredstvo za fermentacijo ali mlečne kulture. V tem
primeru upoštevajte trajanje aktiviranja, ki je navedeno v navodilih
za uporabo sredstva za fermentacijo. Ta sredstva so na voljo v
supermarketih, lekarnah in nekaterih trgovinah z zdravo prehrano.
Eden izmed vaših nedavno pripravljenih jogurtov – biti mora
najnovejši navaden jogurt. Ta proces se imenuje »kultura«.
Lastnosti sredstev lahko uničijo previsoke temperature.
102


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