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1. INTRODUCTION
Congratulations! You have just bought a Cuisinart® yogurt maker.
Continuous research into innovation and the care taken to create
this product guarantees you a high quality appliance, easy to use
and maintain.
. PRODUCT FEATURES
1 Lid
Six 5cl plastic pots with lids
3 Two 50cl plastic pots with lids
4 Stand
5 Control panel
3. USE
A. USING THE YOGURT MAKER
1. Before using the product for the first time, remove it from its
packaging, wash the pots and lids in hot soapy water, and then
rinse and dry them thoroughly.
. Have the following utensils ready: deep saucepan, jug, beater,
thermometer to measure the temperature of the liquids.
3. Make sure that all the utensils have been carefully cleaned with
soap and hot water and that they are dry before starting to pre-
pare the yogurt.
4. To prepare yogurt using the 5cl pots: pour 1.5 litres of cold pas-
teurised milk (you can use whole, skimmed or partly skimmed
milk) in a deep saucepan. If using the 50cl pots, use only one
litre of milk.
5. Heat the milk* over medium heat, stirring frequently, until it
is almost boiling – to between 8° to 85°C. Do not let the milk
boil. Allow the milk to cool quickly to 43°C (ideal temperature
for fermentation); place the saucepan in a bowl of ice and water
to cool the milk more quickly. Note: it is also important not to
let the milk cool below 43°C.
* Heating the milk ensures a firmer yogurt.
6. Remove any skin that may form on the milk.
NOTE: Heating the milk to just before the boiling point kills
any undesirable bacteria that may be present and changes the
properties of the milk protein slightly to make the yogurt firmer.
7. Add 15cl natural yogurt to the cooled milk, stirring gently until
it has dissolved and the liquid is smooth. This yogurt will act as
a fermenting agent by adding to the milk the bacteria neces-
sary for fermentation. It is best to use a neutral tasting yogurt
that is as cold as possible. You can also use some yogurt from
your last batch of yogurt. If you do so, don’t repeat the process
more than eight or ten consecutive times. Use a commercial
yogurt again to refresh the fermenting agent. You can also use
some lyophilized yogurt starter as a fermenting agent. You can
generally buy this at the chemist’s. To use it, follow the direc-
tions on the package.
8. Pour the mixture into the yogurt maker pots.
9. Place the pots, without their lids, in the yogurt maker.
10. Place the clear cover on the yogurt maker.
NOTE: For creamier yogurt, it is not necessary to heat the pasteur-
ised milk. However, you should ensure that the milk is at room
temperature before pouring it into the pots. You should also dou-
ble the times indicated below.
11. Plug the yogurt maker into an electrical outlet.
1. Starting up (time required for different kinds of milk)
Whole milk
8 hours
% milk
10 hours
Skimmed milk
1 hours
13. Press on the
button to start the unit. “8” will be displayed
on the screen (default time).
14. To select the number of hours of operation for the unit, press
on the + or – until the desired time is displayed (to a maxi-
mum of 19 hours). To scroll through the timer more quickly,
press and hold the + or – button for a few seconds. If you do
not press any other button, the timer will start to count down
after 30 seconds. If you change the time, the timer will only
use the new value. Once the unit is on, the timer will count
down by the hour. For the last hour, the unit will count down
by the minute. At the end of the cycle, the unit will display
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