Brod & Taylor FP-101 Manual De Instrucciones página 83

Step Three: Add Yogurt Starter to the Milk. Put the yogurt starter with
live cultures into a small bowl. Gradually stir in a small quantity of warm
milk to liquefy the mixture and mix until smooth. Then pour the liquefied
culture back into the large container of milk and stir gently to distribute.
Pour the milk into jars and place in the Proofer.
Tip: For proper heat circulation and the most accurate culturing
temperature, arrange the jars so that they are not directly over the center
of the Proofer.
Step Four: Culture at 120F / 49C for an Hour, then Lower the Heat to 86F
/ 30C. Set a kitchen timer for one hour, then after that hour turn the Proofer
down to 86F /30C. It's important not to let the yogurt remain at 120F / 49C for
more than an hour in order to avoid the whey separation and lumpy texture
that come from culturing too hot.
Step Five: Check the Yogurt after Two Hours. Check the yogurt by
gently tilting a jar to the side to see if the milk has set. If you have used
a higher protein milk or a fast-acting culture, it may be ready in just 2
hours (one hour at 120F / 49C plus one at 86F / 30C). Most yogurts will
take about 3-4 hours to set, or the yogurt can be cultured longer for more
flavor and acidity. When the yogurt is ready, put it into the refrigerator and
allow it to chill thoroughly. Be sure to reserve enough yogurt to start your
next batch.
Greek-Style Yogurt
Style, Lactose-Free, Goat or Soy yogurt. To strain yogurt, line a colander
or strainer with a large paper coffee filter or several layers of cheese
cloth. Set the strainer over a bowl and pour or spoon in the yogurt. Cover
and refrigerate. Allow to strain for 3-4 hours for thick Greek-style yogurt,
or overnight for the thickest possible texture.
Spoon or pour yogurt into lined strainer, keeping the level of the yogurt below the rim.
Cover and refrigerate. After 12 hours, uncover, lift strainer from bowl and refrigerate
whey for another use. Gently roll yogurt out of filter into clean bowl.
All manuals and user guides at all-guides.com
can be made by straining our Classic, Custard-
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