{"id":572,"date":"2023-04-15T11:55:30","date_gmt":"2023-04-15T09:55:30","guid":{"rendered":"https:\/\/pgraber.org\/blog\/?p=572"},"modified":"2023-04-26T09:53:59","modified_gmt":"2023-04-26T07:53:59","slug":"apres-le-pain-place-au-yogourt","status":"publish","type":"post","link":"https:\/\/pgraber.org\/blog\/apres-le-pain-place-au-yogourt\/","title":{"rendered":"Apr\u00e8s le pain, place au yogourt\u202f!"},"content":{"rendered":"\n

Maintenant que je suis plus que satisfait de ma production personnelle de pain (au levain vivant), j\u2019ai d\u00e9cid\u00e9 de tenter une d\u00e9marche analogue pour les yogourts que je consomme quotidiennement. <\/p>\n\n\n\n

Il y a plusieurs dizaines d\u2019ann\u00e9es, on avait d\u00e9j\u00e0 tent\u00e9 le coup avec une machine (trop) bas de gamme de la Migros. C\u2019\u00e9tait assez moyen\u202f! <\/p>\n\n\n\n

Je me suis donc dit r\u00e9cemment que des progr\u00e8s ont s\u00fbrement \u00e9t\u00e9 r\u00e9alis\u00e9s en la mati\u00e8re\u2026 et c\u2019est le cas\u202f!<\/p>\n\n\n

\n
\"\"
Yogourt maison sur fond de gel\u00e9e de coing<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n\n\n\n\n

C\u00f4t\u00e9 appareils, il y a une offre presque infinie. Apr\u00e8s quelques heures de recherches, j’ai arr\u00eat\u00e9 mon choix me semblant r\u00e9aliser un bon compromis entre qualit\u00e9 et prix contenu. <\/p>\n\n\n\n

J’ai donc opt\u00e9 pour une machine de conception allemande : Severin JG 3521<\/a>. <\/p>\n\n\n\n

Le lait et la culture de d\u00e9part \u00e0 partir de yogourt ou de poudre doivent \u00eatre \u00e0 la m\u00eame temp\u00e9rature. La temp\u00e9rature ambiante est recommand\u00e9e. <\/p>\n\n\n\n

Pour confectionner du yogourt, cinq programmes automatiques et un programme \u00e0 r\u00e9glage personnalis\u00e9 sont disponibles : nature, yogourt \u00e0 boire, grec, \u00e0 la noix de coco, v\u00e9gane, sans lactose et d’autres encore.<\/p>\n\n\n\n

Je d\u00e9bute et, pour l\u2019instant, j\u2019utilise le programme 1 d\u2019une dur\u00e9e de 8 heures. <\/p>\n\n\n\n

C\u2019est assez spectaculaire comme l\u2019appareil ma\u00eetrise la temp\u00e9rature\u202f; ext\u00e9rieurement, on a l\u2019impression que rien ne se passe, que \u00e7a ne semble pas chauffer\u2026 et pourtant\u202f! <\/p>\n\n\n\n

Comme j\u2019aime assez les yogourts aux fruits, j\u2019essaie d\u2019aromatiser avec de la confiture ou de la gel\u00e9e (20 g par pot). Je pense que je testerai avec de la compote ou du sirop d’\u00e9rable \ud83d\ude09 <\/p>\n\n\n\n

Trucs et astuces<\/a><\/strong><\/em> de Swissmilk<\/p>\n\n\n\n

Force m\u2019est d\u2019admettre que la combinaison confiture\/yogourt ne remplace pas r\u00e9ellement la formule commerciale du yogourt aux fruits.
Du coup, c\u2019est l\u2019occasion de tester (et adopter) le yogourt nature\u202f!
Pour mettre un maximum d\u2019atouts dans mon jeu, j\u2019ai tent\u00e9 l\u2019utilisation d\u2019un ferment en poudre\u202f: Mi.Yo doux<\/a> (c\u2019est la meilleure description que j\u2019ai trouv\u00e9e en fran\u00e7ais, mais \u00e7a s\u2019ach\u00e8te parfois moins cher ailleurs\u2026)<\/em>. <\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Ma premi\u00e8re production \u00e0 partir de lait demi-\u00e9cr\u00e9m\u00e9 \u00e9tait trop liquide (et peu homog\u00e8ne d\u2019un pot \u00e0 l\u2019autre). J\u2019ai d\u00e8s lors corrig\u00e9 en m\u00e9langeant davantage et en ajoutant env. 25\u00a0g de lait en poudre (demi-\u00e9cr\u00e9m\u00e9 aussi)\u2026 et c\u2019est parfait\u202f!
D\u00e9sormais, je d\u00e9guste tous les jours un bon yogourt nature \u00ab\u202fmaison\u202f\u00bb \u00e0 la saveur d\u00e9licate et douce<\/em>.
Prochaine d\u00e9couverte\u202f: \u00e9valuer le nombre de r\u00e9utilisation possible (le producteur du ferment annonce quatre fois, ce qui ferait 5 litres pour un sachet). \u00c0 suivre\u202f!<\/p>\n","protected":false},"excerpt":{"rendered":"

Maintenant que je suis plus que satisfait de ma production personnelle de pain (au levain vivant), j\u2019ai d\u00e9cid\u00e9 de tenter une d\u00e9marche analogue pour les yogourts que je consomme quotidiennement. Il y a plusieurs dizaines d\u2019ann\u00e9es, on avait d\u00e9j\u00e0 tent\u00e9 le coup avec une machine (trop) bas de gamme de la Migros. C\u2019\u00e9tait assez moyen\u202f!Lire la suite →<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-572","post","type-post","status-publish","format-standard","hentry","category-futilites","no-thumb"],"yoast_head":"\nApr\u00e8s le pain, place au yogourt\u202f! – Blog-notes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pgraber.org\/blog\/apres-le-pain-place-au-yogourt\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apr\u00e8s le pain, place au yogourt\u202f! – Blog-notes\" \/>\n<meta property=\"og:description\" content=\"Maintenant que je suis plus que satisfait de ma production personnelle de pain (au levain vivant), j\u2019ai d\u00e9cid\u00e9 de tenter une d\u00e9marche analogue pour les yogourts que je consomme quotidiennement. 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