Correct use of the Yogurt Maker

Correct use of the Yogurt Maker

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Correct use of the Yogurt Maker: how to use the yoghurt maker to make yoghurt at home. From models with a single container to yoghurt makers with multiple jars. The single-container models are called “carafe”.

How does the yogurt maker work?
This device does nothing other than keep the milk at a constant temperature (about 40 ° C), which allows the fermentation of the bacteria that transform the milk into yogurt.

You don't have one yetyoghurt maker? Take a look at the prices and models ofyoghurt makeron the market: Yogurt maker.

They exist on the marketyoghurt makerssingle container,yoghurt makerswith many small compartments (where each compartment is occupied by a jar of about 100 - 150 ml) or, again,jug yoghurt makers. Those who intend to prepare large quantities ofhomemade yogurtshould choose a jug yoghurt maker because it is wider and less bulky in relation to the volume ofyogurtproduct. On this page we will see how to use the yoghurt maker. Do not worry,use of the yoghurt makerit is simple and affordable for everyone.

How to make yoghurt at home with the yoghurt maker

After seeinghow to make yogurt at home without a yogurt maker, we will analyze theuse of the yoghurt maker in its various models.

The procedure formake yoghurt with the yoghurt makerit's very simple. Just take a liter of milk at room temperature. Mix the milk with a jar of whole yogurt that will act as a starter. As an alternative to yogurt (which must be strictly at room temperature) you can use the sachets of lactic ferments purchased specifically at the pharmacy. If you use lactic ferments, add them to the milk very slowly, being careful not to foam.

Mix the milk so as not to create lumps and pour into the containers of the yoghurt maker (or jug). In the case of single containers, these must not be covered individually but must becappedthe entire device with the plastic cover supplied.

Start the 8 hour program. After eight hours, wait for the homemade yogurt to cool and then transfer the jars to the refrigerator. The instructions from the yoghurt maker, generally, they recommend waiting at least 6 hours before consuming the yogurt produced, however, some manuals recommend a 24-hour stabilization of lactic ferments. In this regard, follow the advice of the manufacturer of yours yoghurt maker.

How to get a thicker and creamier yogurt

It is likely that yours yogurtit is not thick and creamy like what you find in the supermarket. Typically, it doeshomemade yogurtit also has a more acidic flavor than that of large food distribution. To overcome the problem of acidity and density, it is possible to implement some precautions that we will see below:

  • Use a mixture of milk and cream. For every liter of yogurt produced, use 750 ml of whole milk and 250 ml of liquid cream at room temperature.
  • To get a less sour taste, sweeten ityogurtwith a natural sweetener such as stevia. The result will be onehomemade yogurt sweeter and slightly more full-bodied.
  • Add a few grams ofcornstarchto increase its density and get onehomemade yogurtcreamier.
  • To obtain a more compact and creamy yogurt, add a greater amount of lactic ferments.

Homemade yogurt with coffee, chocolate or fruit flavor

With or without theyoghurt maker it is possible to prepare someyogurtflavored with coffee, chocolate, vanilla or fruit. In this case you will need to increase the amount of lactic ferments used and add an extra ingredient (coffee, chocolate, vanilla, jam and chopped fruit ...) even before incubation. By increasing the amount of fermentative bacteria, incubation times should be approximately three hours at a temperature of 42-43 ° C. In this case, it isyogurtobtained will not be the classicdrinking yogurt(or almost to drink!) returned byyoghurt makers, rather, it will be oneyogurtwith a more compact and creamy consistency. Theyogurtobtained should not be allowed to cool to room temperature but must be transferred directly to the highest part of the refrigerator. Thefruit flavored yogurtor other aromas, it must be consumed within a few days because it is more sensitive to degradation.

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