microwavyoghurt

							                  Make yoghurt in the microwave

                                                     Supplied by Ina Jordaan - Fruimark
                                                      P O Box 4040, Kempton Park 1620
                                                             (+27)-(0)12-979-3295/6 - Tel


Equipment


Microwave
Glass containers
Plastic container or jug suitable for use in the microwave oven
Coleman cooler or polystyrene container
Alcohol thermometer**
Spoon
Teaspoon
Kitchen scale
Ice cubes for cooling
Plastic container to cool container with milk
Boiling water


Ingredients


Milk
Culture (YC 180**)
Fat-free milk powder - no dairy mixtures!!
Sugar
Processed fruit - canned fruit or specially prepared fruit **


** Available from Fruimark


The thickness of the yoghurt is determined by the amount of solids present in the
milk and those added to the milk.
The amount of sugar added can be adapted to suit individual taste

                               Sugar                            Fat free milk powder
 Plain yoghurt                 -                                30 g per litre milk
 Fruit yoghurt                 30 g per litre milk              30 g per litre milk
 Drinking yoghurt              60 g per litre milk           10 g per litre milk


The milk is fermented after pasteurisation. It is therefore very important to
pasteurise milk to ensure that all possible bacteria are eliminated.


After pasteurisation the culture consisting of lactic acid bacteria, is added to the milk.
The lactic acid bacteria ferment the lactose present and form lactic acid which
acidifies and set the milk


Method


The amounts given are per litre yoghurt


1.     Weigh dry ingredients

1.     Put one litre milk into microwaveable container


1.     Add the dry ingredients to the milk and mix thoroughly


1.     Heat in the microwave on the highest setting (full power) until a temperature of
       85°C is reached. Take the container from the microwave and measure the
       temperature with the thermometer


1.     When a temperature of 85°C is reached, switch off the microwave oven and
       let the product stand for 10 minutes followed by a further heating on highest
       setting (full power) for 3 minutes
       Repeat this process twice


1.     Cool the milk by placing the container in a big container which is filled with ice
       cubes


1.     Keep adding ice cubes to the big container and stir the yoghurt mixture


1.     Cool until a temperature of 45°C is reached


1.     Add the culture (1 granule per litre of milk) and mix well

1.     Place lid on container and place closed container in Coleman cooler or



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     polystyrene container


1.   Add water at 45°C to the cooler. Maintain the temperature of the water by
     the addition of boiling water


1.   Ferment / incubate the product until the yoghurt is set (4-8 hours)


1.   The yoghurt is cooled by placing the container for one hour in a big container
     filled with ice cubes


1.   Place in refrigerator overnight


1.   Spoon creamy layer from the yoghurt and mix the rest until smooth

1.   Add fruit to taste


1.   Refrigerate and enjoy!




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