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Yoghurt bereiden
In de stoomoven kan zelfs yoghurt worden bereid.
Gepasteuriseerde melk op de kookplaat verwarmen
tot 90°C, om te voorkomen dat de yoghurtculturen
verstoord worden. Zeer hoog verhitte melk
(houdbare melk) mag niet worden verwarmd.
(Aanwijzing: wanneer u yoghurt met koude melk
klaarmaakt, wordt de rijpingstijd langer).
Belangrijk! Melk au bain-marie op 40°C laten
afkoelen om de yoghurt-culturen niet te verstoren.
Roer pure yoghurt met yoghurtculturen door de
melk (per 100 ml 1 2 theelepels yoghurt).
Neem bij yoghurtferment de aanwijzingen op de
verpakking in acht.
Doe de yoghurt in schoongemaakte potten.
U kunt de schoongemaakte potten in uw stoomoven
bij 100°C en 100% vocht gedurende 20 - 25 min
ontsmetten voordat u de yoghurt erin doet. Let erop
dat u de potten en de binnenruimte laat afkoelen
alvorens de yoghurt in de potten te doen en deze in
het apparaat te plaatsen.
Zet de yoghurt na de bereiding in de koelkast.
Om dikke yoghurt te krijgen, kunt u magere
melkpoeder aan de melk toevoegen alvorens deze
te verwarmen (1 2 eetlepels per liter).
Levensmiddel Bak Tempera-
tuur in °C
Vocht
in %
Berei-
dingstijd
in min.
Opmerkingen
Yoghurt
(in gesloten potten)
zonder gaatjes 40 - 45 100 300 - 360 Recepttip: de yoghurt met
vruchtenpuree, jam, honing, vanille of
chocolade aromatiseren, dan
eventueel de bereidingstijd langer
maken.
54


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