Fresh yoghurt in an instant
Make your own, fresh yoghurt in an instant with the Denk yoghurt maker. All you need is warm milk and three dessert spoons of yoghurt as a starting culture.
Yoghurt is created when milk is transformed by special lactic acid bacteria. During this process, the lactose in the milk is mostly broken down.
Unlike long-life, heat-treated yoghurt, freshly made yoghurt contains lots of active, lactic acid bacteria. This has a positive effect on intestinal flora and is good for digestion.
Self-made yoghurt ist best
Unlike long-life, heat-treated yoghurt, freshly made Denk yoghurt contains lots of active, lactic acid bacteria. All you need is the Denk yoghurt maker, warm milk and three dessert spoons of yoghurt as a starting culture.
HOW DOES THE DENK YOGHURT MAKER WORK?
The high heat retention capacity and simultaneous low heat conductivity of our granite ceramic is crucial to the function of the Denk yoghurt maker. Granicium® retains heat around 20 times longer than steel.
The feet of the Denk yoghurt maker ensure that little heat is transferred to the surface below. When the “cosy” is used as well, the milk cools down very slowly, over several hours, which is ideal for yoghurt-making.
The Granicium® Denk yoghurt maker is food-safe, acid-resistant, microwavable and dishwasher-
safe. A patent for the Denk yoghurt maker has been applied for.
DENK YOGHURT IS SO EASY TO MAKE
- Heat up to 600ml milk to around 80°C.
- Pour it into the yoghurt maker and put on the lid & thermometer.
- The milk will cool down to 45°– 42°C within around 1 hour.
- Now whisk 3 dessert spoons of fresh yoghurt into the milk.
- Put the lid back on again.
- Pull the knitted cosy over the top.
After 8 hours the yoghurt will be ready to eat.
Yoghurt as you like it
You can use any (cows’) milk. Fresh milk, long-life milk, full fat milk or skimmed milk – anything is possible. The fat content of the yoghurt will correspond to that of the milk used.