Fait Maison - Lagrange

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page51THE INGREDIENTS AND PREPARATION TIME FOR YOGHURTTYPE PROGRAMMESMilk• Preferably select whole milk or semi-skimmed ultra-high temperaturemilk (these types of milk do not require boiling)• Untreated or pasteurised milk (homogenised, 2% or skimmed) mustbe boiled (it will be dangerous to use untreated milk without boiling itbeforehand) then cooled and strained to remove skins.• Whole milk enables to obtain a thicker result and increases the flavourof the yoghurt.• Prefer whole milk as it enables to obtain a denser result and increases• For yoghurts with firmer consistency, add approximately 5 teaspoonsof milk powder.• Allow 8 hours for the preparation of whole milk yoghurt, 10 hours forsemi-skimmed milk and 12 hours for skimmed milk yoghurt.FermentYou can use several types of ferments:• Natural commercial yoghurt• Yoghurt from a previous preparation (note: Do not use more than 10times yoghurt from your preparation as this will lower the result)• Dry freeze-dried ferment (in this case, allow for 2 more hours for yourpreparation)case of single cheese drainer, you can add whey)Assistance in Proportions and choice of ingredientsMilk1 litre of whole milk1 litre of semi-skimmed milk1 litre of skimmed milkFerment1 commercial yoghurtor 1 yoghurt from the previous batchor 1 packet of freeze-dried ferment1 commercial yoghurtor 1 yoghurt from the previous batchor 1 packet of freeze-dried ferment1 commercial yoghurtor 1 yoghurt from the previous batchor 1 packet of freeze-dried fermentIncubation time8 to 10 hours10 to 12 hours12 to 14 hours49