Miele DGC 6600 Operating instructions/Installation instructions - Page 101
Making Yogurt, Possible causes for poor results, all yogurts are equally suitable as yo
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Special modes Making Yogurt Always follow USDA guidelines on food safety. To make yogurt, you will need either fresh live yogurt or yogurt culture, obtainable from health food stores. Use natural yogurt with live culture and without additives. Do not use heattreated yogurt. 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 195° F / 90° C (not boiled!) and then cooled down to 95° F / 35° C. Fresh milk will give a firmer yogurt than longlife milk. The yogurt and milk should have the same percentage fat. Do not move or shake the jars while the yogurt is thickening. After preparing the yogurt, it must be immediately placed in the refrigerator to cool down. The firmness, fat content and cultures used in the yogurt starter all affect the consistency of homemade yogurt. Not all yogurts are equally suitable as yogurt starters. Possible causes for poor results Yogurt is not set: Incorrect storage of the yogurt starter, too much time out of the refrigerator, packaging was damaged, milk was insufficiently heated. Liquid has not been removed: Jars were moved, yogurt was not cooled down quickly enough. Yogurt is grainy: Milk was overheated or in poor condition, milk and starter yogurt not evenly stirred. Tip: When using yogurt enzyme, yogurt can be made from a milk / cream mixture. Mix ³/₄ liter/3 cups milk with ¹/₄ liter/1 cup cream. 101