Introduction To Yoghurt Making - Breville Yoghurt Creations BYG100 Instructions Manual

Introduction to yoghurt making

Yoghurt is the best known of a group of cultured
fermented milk products and it is made when
pasteurised milk and starter culture bacteria are
combined and allowed to incubate at the correct
temperature for several hours. The starter culture
bacteria convert most of the lactose in whole milk
into lactic acid creating the soft creamy curd and a
distinctive taste of yoghurt.
Yoghurt making recipes in this book use pasteurised
milks containing lactose such as full-cream, skim
and goat's milk. Starter culture bacteria can be either
a commercial natural yoghurt (containing the live
culture bacteria Lactobacillus bulgaricus, acidophilus
or casei), yoghurt made in your Yoghurt Creations, a
powdered starter culture available from supermarkets
or a bacterial yoghurt starter available from health
food stores. Adding full-cream, skim or goat's milk
powder to the recipes will give a thicker, firmer
setting yoghurt. Recipes are also included for making
soy yoghurt.
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Preparation of the yoghurt ingredients and utensils is
important. Ensure all utensils are clean and
ingredients are fresh. Use Australian metric
measuring cups and spoons to measure the
ingredients and a sterilised kitchen thermometer to
check the temperature of the milk.
Your Breville Yoghurt Creations makes fresh healthy
yoghurt that can be eaten in its pure natural state or
mixed with other sweet or savoury ingredients to
enhance the flavour. Yoghurt made in your Breville
Yoghurt Creations can also be used to make cultured
milk products such as soft cheeses or incorporated in
a variety of sweet and savoury recipes.