Page 120 - Miele Combi Steam Oven

Further applications
Make yoghurt
The yoghurt must be fresh (short stor- age time).
 Mix 100 g yoghurt with 1 l milk or make up the mixture with yoghurt en- zyme, following the instructions on the packaging.
To make yoghurt, you will need either fresh live yoghurt or yoghurt culture, obtainable from health food shops.
 Pour the mixture into jars and seal the jars.
Use natural yoghurt with live culture and without additives. Heat-treated yoghurt is not suitable.
 Place the sealed jars into a perforated cooking container or on the rack. The jars must not touch each other.
 Straight after the cooking duration has finished, place the jars in the re- frigerator. Take care not to shake the jars unnecessarily.
You can use either unchilled long-life milk or fresh milk.
Long-life milk can be used as it is – no further preparation is required. Fresh milk must first be heated to 90 °C (do not boil it) and then cooled down to 35 °C. Fresh milk will give a better set than long-life milk.
Settings
or
Automatic programmes  | Special | Make yoghurt
The yoghurt and milk should have the same percentage fat.
Steam cooking  Temperature: 40 °C Duration: 5 hours
Do not move or shake the jars whilst the yoghurt is thickening.
Immediately after preparation, leave the yoghurt to cool in the fridge.
Possible reasons for unsatisfactory results
Yoghurt has not set:
Incorrect storage of starter yoghurt, too much time out of the refrigerator, e.g. in transportation, damaged packaging, milk not sufficiently heated.
How well home-prepared yoghurt sets will depend on the consistency, fat con- tent and the cultures used in the starter yogurt. Not all yoghurts are suitable for use as starter yoghurt.
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Liquid has separated:
The jars were moved, yoghurt was not cooled down quickly enough.
Tip: When using yoghurt enzyme, yoghurt can be made from a milk / cream mixture. Mix 3/4 litre milk with 1/4 litre cream.
Yoghurt is gritty:
Milk was overheated or in poor condi- tion, milk and starter yoghurt not evenly stirred.