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Produce => Recipes => Topic started by: Tin Shed on December 04, 2011, 15:40:15
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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
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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!
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This may help
http://forum.downsizer.net/archive/bel-yoghurt-maker__o_t__t_4128.html
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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!
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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
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Just a quick update - now on the second batch of yogurt.
Anyone got any yoghurt recipes ;)
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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.
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We used quite a lot of homemade yoghurt in Asian recipes. Makes some very tasty sauces for your meals.
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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