I had kept for hours in front of the PC out to the ideal yoghurt Preparations species (and had to house many tried) I'll work you lose weight and the (of course for me) ideal workflow for This Machine announce:
§ to switch the device incl. The glasses 10-15 minutes prior to the actual filling. important!
§ then it warms 1150ml "whole milk" (my 3.5%) to 45 ° (thermometer absolutely necessary, there cheap at the childcare articles!).
§ In the meantime, you are the newly purchased 3.6% owned yogurt with about 200ml (date note so that sufficient cultures are splashing around!) In a large plastic jar (whatever you call it, with a spout stop!), But Caution - the top layer and the bottom layer of the yogurt can eat their own, since these bacteria do not require you to yogurt preparation (explanation in the book: cheeses made easy!).
§ Thus, if the milk has 45 °, empties you something to yogurt to it and stirred it around with a whisk well, so slowly stirred the whole liter pure. (So can the yogurt to the warm temperature used). (Lactic never with 50 ° fill that tolerate yogurt bacteria not !!!) and because the yoghurt milk mixture should always have around the 43-45 °, and never allowed to become too low (otherwise it is only a leavened "something"), we have the glasses and the machine preheated. (and just take the 15 minutes, there have measured). because a drop in temperature would lead to the formation of semolina.
§ So take out glasses, filling, cover it and the machine switched on for 6 hours at rest. (So have a kitchen clock in my oven this, then I forget the never ;-) important: never move the machine, because otherwise it is not fixed.
§ after the 6 hours off the machine and the glasses immediately refrigerate (otherwise sours there after) in the.
§ and after a few hours you can offer your super yogurt already enjoy. it retains its course again a glass, as a vaccine for your next dream yogurt.
personal opinion: why whole milk and not UHT milk (in UHT milk already is everything dead, for what am I doing me then my own yogurt - it is, after all, be healthier than bought, right ??
for raw milk from the farmer reaches 74 ° for 30 sec. for pasteurizing from!
and 1150ml only because the glasses have 220ml and sunning the 7th glass is only half full!)
the 3.5% I for the taste, low fat-little taste! save where otherwise the fat ...
I just say everything, because at the 1st attempt (as it is in the description) I'd returned the machine immediately. which was anything but no yogurt. Also fueling the machine much more than necessary, but with this method, I have until today every time super sense of achievement had !!
maybe I could help one or the other ... so much fun!
