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Tipps für die Joghurtherstellung
• Je dicküssiger die Milch ist, desto dicküssiger wird der Joghurt!
• Für einen noch dickeren Joghurt pasteurisieren Sie Ihre Milch vor dem Fermentieren
zweimal.
• Je länger Sie Ihre Milch fermentieren, desto saurer wird der Joghurt.
• Verwenden Sie ein Seihtuch, um die üssige Molke abzuseihen und einen
schmackhaften Joghurt nach griechischer Art zu erhalten.
• Lassen Sie Ihren frischen Joghurt abkühlen und stellen Sie ihn dann für 12 bis 24
Stunden (abgedeckt) in den Kühlschrank, damit sich die Aromen entfalten können.
• Honig, Nüsse, Samen und frisches Obst passen perfekt zu Ihrem selbstgemachten
Joghurt!
Verwendung von Joghurtbechern
Joghurtbecher sind eine praktische Art, um Joghurt in Portionen aufzuteilen.
01 Nach Schritt 2: Geben Sie die Starterkultur hinzu, gießen die Milch vorsichtig in
Ihre Joghurtbecher und verschließen sie fest.
02 Stellen Sie den Dampfeinsatz auf den Boden des Gartopfes.
03 Stellen Sie die Joghurtbecher auf den Einsatz und füllen Sie Wasser in den Gartopf,
bis die Becher bis zur Hälfte im Wasser stehen.
04 Befolgen Sie die Schritte von Schritt 3: Joghurt normal fermentieren.
205

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