Topic 02
Equipment & Hygiene
A short and practical equipment guide.
Yogurt Maker
Recommended: Steba JM 3
- 8 original jars
- approx. 180 ml per jar
- 39 °C
- 36 hours
Jars
Original jars or suitable food jars with screw lids can be used.
Fill to about 0.5 cm below the lid.
Lids
Do not use lids with rust, corrosion, deformation, damaged coating or abnormal odor.
Stainless Steel Bowl
Stainless steel is recommended. Plastic can be used if it is completely clean, undamaged and free of deep scratches.
Stainless Steel Whisk
Use a thoroughly cleaned and heat-treated stainless steel whisk.
Do Not Use an Electric Mixer
Avoid immersion blenders, countertop blenders and electric hand mixers. They are harder to clean and heat-treat thoroughly.
Heat Treatment of Jars
- Wash the jars thoroughly.
- Put a small amount of clean water in each jar.
- Place them in the microwave without lids.
- Heat until the water is visibly boiling and producing plenty of steam.
- About 3 minutes can be used as a starting point.
- Pour out the water.
- Allow the jars to air-dry on a completely clean surface.
Do not dry the inside with a towel or paper.
Lids and Plastic Parts
Wash thoroughly and place in freshly boiled hot water until needed. Remove them with a clean utensil, shake off excess water lightly and place them directly on the jars.
Water Bath
Use boiled and tempered water around the jars. The water level should be about 1 cm below the lid.
Everything that comes into contact with the yogurt base should be thoroughly cleaned and heat-treated.