Introductions
This yoghurt maker is designed for ease of use, with no dials or timers. It maintains a consistent temperature between 39°C and 43°C, ideal for yoghurt fermentation. The device accommodates various milk types, including cow’s milk, goat’s milk, soy milk, and even coconut cream. Its design supports extended fermentation times of 24 hours or more, catering to different yoghurt textures and flavors. MilledTeros
Preparing to Make Yoghurt
Cleanliness: Ensure all equipment, including the yoghurt maker’s inner container and any utensils, are thoroughly cleaned and sanitized.Ingredients:Milk: Choose your preferred type—dairy or non-dairy.Yoghurt Culture: Select a culture suitable for your milk choice. Green Living Australia offers specific cultures for dairy and non-dairy options.
Steps to Make Yoghurt
Heat the Milk: Pour your chosen milk into a saucepan and heat it to the required temperature as specified by your yoghurt culture’s instructions.TerosCool the Milk: Allow the heated milk to cool to the inoculation temperature recommended for your culture.Add the Culture: Introduce the appropriate amount of yoghurt culture to the cooled milk, stirring gently to ensure even distribution.
Fermentation:
- Pour the inoculated milk into the inner container of the yoghurt maker.Teros
- Place the lid on the container and set it inside the yoghurt maker.
- Cover the yoghurt maker with its lid and plug it into a power outlet. The device will maintain the necessary temperature for fermentation.Teros
- Allow the yoghurt to ferment for 10 to 12 hours, or longer if a thicker consistency or tangier flavor is desired. Teros
- Chilling: Once fermentation is complete, remove the inner container and place it directly into the refrigerator. Chill the yoghurt for several hours to set and enhance its flavor.Terosgreenlivingaustralia.zendesk.com
Testing Your Yoghurt Maker’s Temperature
To ensure your yoghurt maker is operating correctly:Fill the inner container with approximately one liter of water at about 40°C.greenlivingaustralia.zendesk.comPlace it in the yoghurt maker and turn the device on.Periodically check the water temperature over the next 12 to 24 hours. The temperature should remain consistent between 37°C and 43°C. greenlivingaustralia.zendesk.com+1Teros+1
Tips for Successful Yoghurt Making
Fermentation Time: Longer fermentation periods can result in thicker, tangier yoghurt.Milk Selection: The type of milk used affects the yoghurt’s texture and flavor.
different milk types to find your preference.Additives: For non-dairy yoghurts, consider using thickeners like pre-gelatinized rice flour to achieve a creamier consistency.
Frequently Asked Questions FAQs
1. What is the Green Living Australia Electric Yoghurt Maker?The Green Living Australia Electric Yoghurt Maker is a device designed for making homemade yoghurt with precise temperature control, ensuring optimal fermentation for consistent results.
2. How does the yoghurt maker work?The yoghurt maker maintains a stable temperature (typically around 37–45°C) to allow the bacteria in the starter culture to ferment milk into yoghurt. Simply mix the starter culture with milk, place the mixture in the unit, and let it incubate for the recommended time.
3. What types of milk can I use?You can use various types of milk, including:Full-cream milk (for creamier yoghurt)Skim or low-fat milk (for a lighter texture)Plant-based alternatives (such as soy, almond, or coconut milk) with additional thickeners if needed.
4. How long does it take to make yoghurt?Typically, fermentation takes 8–12 hours, depending on the milk type and the desired thickness. A longer fermentation results in a tangier taste.
5. Do I need to preheat the milk?For dairy milk, it’s often recommended to heat it to around 85°C, then cool it to about 40–45°C before adding the culture. This helps create a better texture. Plant-based milk may require added thickeners.
6. Can I make Greek yoghurt with this maker?Yes! After fermenting, strain the yoghurt through a fine-mesh sieve or cheesecloth to remove excess whey, making it thicker like Greek yoghurt.
7. What starter culture should I use?Use a freeze-dried yoghurt culture or a few tablespoons of plain, active-culture yoghurt from a previous batch or store-bought yoghurt.
8. How do I clean the yoghurt maker?Wash the container and lid with warm, soapy water after each use.Wipe the main unit with a damp cloth (do not immerse it in water).Avoid using harsh chemicals or abrasives.
9. How do I store homemade yoghurt?Keep it in an airtight container in the fridge. It lasts up to 7 days.10. Can I reuse homemade yoghurt as a starter?Yes, you can use a small amount (about 2–3 tablespoons per litre of milk) from your previous batch to make new yoghurt. However, after several batches, the culture may weaken, so a fresh starter may be needed.