Topic: Bel Yoghurt Maker

[Tin Shed]

I have found my very old Bel Yoghurt Maker in the back of the cupboard, but guess what.......the instructions are not in the box!!!
I have done a Google search, but have not found the exact instructions, just a lot of different ideas.
Has anyone by chance got a set of instructions and can let me know the exact details.
Thank you :D

[peanuts]

We're in France (where I make yoghurt using the local farm's unpasturised full cream milk - amazing!) but I do have a Bel Yoghurt maker in UK where we will be shortly.  I use it there and it works well.  I can tell you precise instructions if you wait a few days and if no-one else comes up to help you.
I know you can use full cream/semi-skimmed/skimmed/evap milk.  The time you leave it switched on depends on the  temp of the milk.  You don't have to heat it first if it is pasturised, but I think I do usually as it is quicker.  I then cool it to about 38-40º, mix in a heaped spoonful of live yhoghurt, plus a spoonful of dried milk powder to help thicken it, mix well, and put it in the individual pots, leaving it in the Bel for 6 hours.  Colder than that needs longer time.
Hope this helps.  if you want more specific info tell me and I'll give it to you later!

[PAULW]

This may help

http://forum.downsizer.net/archive/bel-yoghurt-maker__o_t__t_4128.html

[Tin Shed]

Thanks, Peanuts - that is the best set of instructions I have read.

There is a lot of advice on the net, but some say heat the milk, others don't, some use UHT etc!!

 Do you heat the milk just up to the boil?

I will give it a go tomorrow!

[peanuts]

I do generally heat up just till the  little bubbles appear.  Very necessary in using local raw milk, but not necessary with UHT milk which I use from time to time to lower fat intake, although yog is nothing like as good!
I then allow it to cool in the saucepan in cold water in sink, which takes minutes, keeping an eye on thermometer.  I've actually got a thermometer sold specifically for yoghurt, so it has the mark for the ideal temp, about  43º now I look at it!  I bought it from the best hardwear shop in the UK (well I and many others think so!) Garners Home in Exmouth.  They certainly had them last time we were there, but I can't find it on their website. It's a Brannan Yoghurt Thermometer.  If the temp is too high it won't work
Good luck

[Tin Shed]

Just a quick update - now on the second batch of yogurt.

Anyone got any yoghurt recipes ;)

[grannyjanny]

When my girls were young I used to put some yoghurt in a freezer proof container & swirl some runny honey through it. Freeze & take out about 30mins before you want to eat it. They really didn't know they were eating yoghurt ;D.

[Ophi]

We used quite a lot of homemade yoghurt in Asian recipes.  Makes some very tasty sauces for your meals.

[peanuts]

We eat a lot of yoghurt for little puddings, either with a little jam mixed in (I love making many different jams, and always have far too much in the storecupboard) plus muesli on top.  Or I cut up little pieces of fresh fruit whatever is in season, plus some raisins, little pieces of crystalised ginger, a few nuts, then yoghurt, and a drizzle of honey to finish it off