Miele DGC 6500 XL Product Manual - Page 82

Making Yogurt 82, Possible reasons for unsatisfactory results

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Special Modes Making Yogurt Always follow USDA guidelines on food safety. To make yogurt, you will need milk and either fresh live yogurt or a yogurt culture, obtainable from health food stores. Use natural yogurt with live culture and without additives. Heat-treated yogurt is not suitable. The yogurt must be fresh (short storage time). You can use either pasteurized or fresh whole milk. Pasteurized milk can be used without any further treatment. Fresh milk must first be heated to 194° F / 90° C (not boiled!) and then cooled down to 95° F / 35° C. Fresh milk will give a firmer yogurt than long-life milk. The yogurt and the milk should have the same percentage of fat. Do not move or shake the jars while the yogurt is thickening. Immediately after preparation leave the yogurt to cool in the fridge. How firm home-made yogurt is will depend on the consistency, fat content and the cultures used in the starter yogurt. Not all yogurts are suitable for use as starter yogurt. Possible reasons for unsatisfactory results Yogurt is not firm: Incorrect storage of starter yogurt, too much time out of the refrigerator (e.g. in transportation), damaged packaging, milk not sufficiently heated. Liquid has separated: The jars were moved, yogurt was not cooled down quickly enough. Yogurt is gritty: Milk was overheated or in poor condition, milk and starter yogurt not evenly stirred. 82

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Making Yogurt
Always follow USDA guidelines on food safety.
To make yogurt, you will need milk and either fresh live yogurt
or a yogurt culture, obtainable from health food stores.
Use natural yogurt with live culture and without additives.
Heat-treated yogurt is not suitable.
The yogurt must be fresh (short storage time).
You can use either pasteurized or fresh whole milk.
Pasteurized milk can be used without any further treatment.
Fresh milk must first be heated to 194° F / 90° C (not boiled!)
and then cooled down to 95° F / 35° C. Fresh milk will give a
firmer yogurt than long-life milk.
The yogurt and the milk should have the same percentage of
fat.
Do not move or shake the jars while the yogurt is thickening.
Immediately after preparation leave the yogurt to cool in the
fridge.
How firm home-made yogurt is will depend on the
consistency, fat content and the cultures used in the starter
yogurt. Not all yogurts are suitable for use as starter yogurt.
Possible reasons for unsatisfactory results
Yogurt is not firm:
Incorrect storage of starter yogurt, too much time out of the
refrigerator (e.g. in transportation), damaged packaging, milk
not sufficiently heated.
Liquid has separated:
The jars were moved, yogurt was not cooled down quickly
enough.
Yogurt is gritty:
Milk was overheated or in poor condition, milk and starter
yogurt not evenly stirred.
Special Modes
82