Powerless yoghurt maker - set made of stainless steel | plastic-free | VEGAN
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This offer includes a powerless yoghurt maker set made of stainless steel:
- A yogurt maker made of stainless steel
- A wide mouth jar including a matching lid
- A thermometer
- 60g tapioca starch
- Instructions for making homemade vegan natural yogurt
- Help with questions from our support team or in the blog
- 3x 5g vegan yogurt culture:
 | DE-ÖKO-013 EU Argiculture |
Ingredients
- at least 98% inulin (prebiotic fiber) from controlled organic cultivation
- LA-5 (probiotic cultures)
- Lactococcus lactis species
- Leuconostoc species
- Streptoccocus thermophilus
- Kluyveromyces marxianus
Average Nutritional Value (in 100g)
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Energy (in kj): 502
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Energy (in kcal): 120
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Fat: 0,0g - thereof saturated fatty acids: 0,0g
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Carbohydrates: 10g - thereof sugar: 10g
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Dietary fibre: 85g
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Protein: 0,2g
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Salt: 0,0g
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Carbohydrate exchange: 0,6
Allergens
No allergens contained according to EU Regulation 1169/2011
Advantages of the stainless steel yoghurt maker:
- The stainless steel yoghurt maker works without direct electricity. All you need is hot or boiled water.
- The time-consuming transferring into glasses is no longer necessary with this device.
- Both the glass inner container and the stainless steel yoghurt maker are dishwasher safe.
- The yoghurt maker itself is made of high quality stainless steel. The inner part made of glass.
- EXTRA: The yoghurt maker is completely plastic-free
Make natural yoghurt yourself with the plastic-free & electroless stainless stelle yoghurt maker - brief instructions
1. First, heat 750ml milk until it is almost boiling. This process is intended to remove all unwanted microorganisms and germs in the milk. It is best to fill the hot milk into the inner container (946ml glass container) of the yogurt maker right away. In this way, the glass is also "sterilized" and warmed up for the next steps.
Important: As soon as the temperature of the warmed milk in the glass is below 40 ° C, you can continue. You can easily check the temperature with the supplied thermometer. If you put the yoghurt cultures in milk that is too hot, they will be destroyed. Please pay close attention to the temperature !!!
2. Now take a bag of the vegan yoghurt cultures, pour the entire contents into the cooled or lukewarm milk and stir until the yoghurt cultures have completely dissolved in the milk.
3. Now close the jar with the lid and place it in the stainless steel container.
4. Then bring 0.5 liters of water to the boil, wait 3 minutes and fill the stainless steel container with this hot water. The 3 minute waiting time should cool the water down to 80 - 90 ° C. You can also check this with the thermometer. Please only add enough water to the yoghurt maker until the water level is just below the metal lid of the inner container.
5. Now close the stainless steel container and place it in a quiet place so that it does not move.
3. Now close the jar with the lid and place it in the stainless steel container.
4. Then bring 0.5 liters of water to the boil, wait 3 minutes and fill the stainless steel container with this hot water. The 3 minute waiting time should cool the water down to 80 - 90 ° C. You can also check this with the thermometer. Please only add enough water to the yoghurt maker until the water level is just below the metal lid of the inner container.
5. Now close the stainless steel container and place it in a quiet place so that it does not move.
Important: The hot water in the large "thermos flask" should ensure a constant temperature of approx. 40 ° C for 10-15 hours. These are ideal conditions for the cultivation of homemade yogurt.
6. Depending on which consistency and taste you prefer, you can open the yoghurt maker after about half the time (7 - 8 hours) and test whether you like the natural yoghurt you have made yourself. If this is not the case and if the water has cooled down significantly in the meantime, you can replace the water with water that is almost boiling. You can repeat this procedure as often as you like until you have your favorite yoghurt.
7. As soon as the yoghurt is what you want, take the inner container out of the stainless steel yoghurt maker and place it in a cool place (cellar or refrigerator) for 8-10 hours. Through this procedure, the yogurt matures and develops its aroma.
7. As soon as the yoghurt is what you want, take the inner container out of the stainless steel yoghurt maker and place it in a cool place (cellar or refrigerator) for 8-10 hours. Through this procedure, the yogurt matures and develops its aroma.
Important: You can easily store your finished yoghurt in the refrigerator for 5 - 7 days.
Enjoy your homemade yogurt! If you want to make fresh yoghurt yourself again, please remember to store 2 - 3 tablespoons of your finished yoghurt in order to inoculate the milk with the yoghurt bacteria when starting a new yoghurt mixture. Inoculating with fresh yoghurt works about 8-10 times. After this time you should again use a fresh packet of yoghurt cultures for the approach.