yoghurts (programme 1)

and fromages frais (programme 2)

Low heat and long fermentation, that’s the secret!

The mixture is transformed into yogurt or fromage frais by being incubated at the right temperature for a certain period.

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Choice of ingredients

Milk

What milk should you use?

All our recipes (unless otherwise stipulated) are prepared using cow's milk. You can use plant milk such as soya milk for example as well as sheep or goat’s milk but, in this case, the firmness of the yoghurt may vary depending on the milk used. Raw milk or long-life milks and all the milks described below are suitable for your appliance:

Fluid

 

 

 

 

 

 

Firm

 

 

 

 

 

 

 

 

 

Semi-skimmed

 

Whole

 

Raw

 

 

 

 

 

 

 

milk

 

milk

 

milk

•Long-life sterilised milk: UHT whole milk results in firmer yoghurts. Using semi-skimmed milk will result in less firm yoghurts. However, you can use semi-skimmed milk and add one or two pots of powdered milk.

•Pasteurised milk: this milk gives a more creamy yoghurt with a little 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 yoghurts prepared with raw milk is not recommended.

•Powdered milk: using powdered milk will result in very creamy yoghurts. Follow the instructions on the manufacturer’s box.

Choose a whole milk, preferably long-life UHT.

Raw (fresh) or pasteurised milk must be boiled then cooled and needs the skin removing.

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