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Joghurt-Zubereitung
Im Dampfbackofen kann Joghurt selbst zubereitet
werden.
Pasteurisierte Milch auf dem Kochfeld auf 90°C
erhitzen, um eine Störung der Joghurt-Kulturen zu
vermeiden. Ultrahocherhitzte Milch (H-Milch) muss
nicht erhitzt werden. (Hinweis: Wenn Sie Joghurt
mit kalter Milch herstellen, verlängert sich die Rei-
fedauer).
Wichtig! Milch im Wasserbad auf 40°C abkühlen
lassen um die Joghurt-Kulturen nicht zu zerstören.
Rühren Sie Naturjoghurt mit ausgewiesenen
Joghurtkulturen unter die Milch (pro 100 ml
1 2 Teelöffel Joghurt).
Bei Joghurtferment beachten Sie die Packungshin-
weise.
Füllen Sie den Joghurt in gespülte Gläser.
Sie können die gespülten Gläser in Ihrem Dampf-
backofen bei 100°C und 100% Feuchte für 20 -
25 min desinfizieren, bevor Sie den Joghurt einfül-
len. Achten Sie darauf, die Gläser und den Garraum
abkühlen zu lassen, bevor Sie den Joghurt einfüllen
und die Gläser ins Gerät stellen.
Stellen Sie den Joghurt nach der Zubereitung in
den Kühlschrank.
Um stichfesten Joghurt zu erhalten, fügen Sie der
Milch vor dem Erhitzen Magermilchpulver zu
(1 2 Esslöffel pro Liter).
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Joghurtansatz
(in geschlossenen Gläsern)
ungelocht 40 - 45 100 300 - 360 Rezepttipp: Den Joghurtansatz mit
Fruchtpüree, Marmelade, Honig,
Vanille oder Schokolade aromatisie-
ren, dann ggf. die Zubereitungszeit
verlängern.
54


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