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Yogurta, for delicious yogurts every day!
This yogurt maker with a capacity of 7 jars (142 ml each) allows you to bring classic or original yogurt recipes to life.
Yogurt requires careful preparation, following a particular set of rules: the jars should not be heated for too long (or it will be bitter), or for too short (or it will be too runny). In order for the starter cultures to develop properly, the milk must be kept at a temperature between 40 and 45°C for 6 to 10 hours.
This yogurt maker ensures your jars are at the right temperature by offering a precise and constant heating with a power of 12 W throughout the preparation.
A "best before" date is found on the back of each jar. The yogurt must be eaten within 8 to 10 days.
The handles on the side ensure a better grip.
You can make yogurt either from the starter cultures or from another yogurt. Use whole UHT milk and not skimmed UHT milk.
Using the yogurt maker at home, with its reuseable jars, helps avoid non-recyclable plastic waste.
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Voir les questions les plus fréquentes
Milk is a fermenting agent that constitutes a natural "catalyst" which is essential for this transformation.
Lyophilised dry ferment or dried yoghurt culture (bought in supermarkets, pharmacies and certain health food shops). Use the activation time and quantity of ferment/starter recommended in the manufacturers instructions.
One pot of plain yoghurt you have already made in your yoghurt maker.
WARNING: when you have made your first set of yoghurts, you simply need to keep one jar aside in order to serve as the ferment for the others. After 5 sets, the ferment should be renewed because after a while it becomes weaker and provides for a less solid consistency.
Don't use your yoghurt maker on a surface that vibrates (e.g. refrigerator, dishwasher or washing machine).
Rennet or lemon juice must be added each time.
• Use of semi-skimmed or skimmed milk without adding milk powder (the milk used on its own is not rich enough in proteins). → Add 1 yoghurt jar of milk powder (2 with skimmed milk) or use whole milk and a half a jar of whole milk powder.
• The yoghurt maker was moved, bumped or vibrated during fermentation. → Do not move the yoghurt maker while it is working (do not place it on a refrigerator).
• The ferment is no longer active. → Change ferment or brand of yoghurt. Check the use-by-date of your ferment or your yoghurt.
• The yoghurt maker was opened during its fermentation cycle. → Do not remove the jars or open the yoghurt maker before the programme is finished (around 8 hours). Keep the yoghurt maker out of draughts while it is operating.
• Fermentation time too short. → Start a second cycle at the end of the first.
• The pots haven’t been properly cleaned/rinsed. → Before pouring your preparation into the pots, check that there are no traces of washing-up liquid, household cleaner or dirt on the inside of the pots.
• Fruit added to the yoghurt. → Try cooking fruits, or preferably use commercial stewed fruits or jams (at room temperature). Raw fruits will release acidic substances which prevent the yoghurt from forming correctly.
• Use the milk and ferment at room temperature or slightly warm (heat to 37°C or 40°C and measure using a thermometer). Do not use milk straight out of the refrigerator.
Yoghurts should not be made with rice milk, hazelnut milk or chestnut milk due to lack of consistency.
Yoghurts should be kept for a maximum of 10 days.
Yoghurts of your own should only be used as ferment a maximum of 5 times.
You can buy and use yoghurts which naturally contain lactic ferments, or buy powdered ferments at the pharmacist or in a natural products store.
You can then use one of your "home-made" yoghurts for future batches, but must renew the ferment at the end of 5 to 6 subcultures to get optimal results and a more solid consistency.
After 48 hours, they will have had time to set.
You can also use a sugar substitute.
• The shorter the cooking time, the softer and more liquid the yoghurt will be.
You need to find the ideal cooking time in accordance with your tastes.
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