4
Choice of ingredients
Milk
What milk should you use?
All our recipes (unless otherwise stipulated) are prepared using cow's milk.
You can use vegetal milk such as soya milk for example as well as sheep or
goat’s milk but, in this case, the firmness of the yogurt may vary
depending on the milk used. Raw milk or long-life milks and all the milks
described below are suitable for your appliance:
• Long-life sterilised milk: UHT whole milk results in firmer yogurts.
Using semi-skimmed milk will result in less firm yogurts. However, you
can use semi-skimmed milk and drain your yogurt for one to three hours
in order to get the texture desired.
• Pasteurised milk: this milk makes the yogurt creamier and produces a
small bit of skin on the top.
• Raw milk (farm milk): this must be boiled. It is also recommended to
let it boil for a long time. It would be dangerous to use this milk without
boiling it. You must then leave it to cool before using it in your appliance.
Culturing using yogurts prepared with raw milk is not recommended.
• Powdered milk: using powdered milk will result in very creamy yogurts.
Follow the instructions on the manufacturer’s box.
Ferment
This is made either from:
- One shop-bought natural yogurt with the longest expiry date possible;
your yogurt will therefore contain more active ferment for a firmer yogurt.
- From one of your recently prepared yogurts – this must be natural and
recently prepared. This is called culturing. After five culturing processes,
the used yogurt loses active ferments and therefore risks giving a less firm
consistency. Then you need to start again using a shop-bought yogurt.
Preferably choose
a whole milk that
does not need
boiling (long-life
UHT milk or
powdered milk).
Raw (fresh) milk
must be boiled
then cooled and
needs the skin
removing.
If you have boiled
the milk, wait until
it has reached
room temperature
before adding the
ferment.
Use the milk at
room temperature
in order not to
destroy the
properties of your
ferment.
To ensure success for all your preparations here are a few rules to follow.
Low heat and long fermentation, that’s the secret!
The mixture is transformed into yogurt or or strained yogurt by being incubated at the
right temperature for a certain period.
