6
EN
HOW TO USE
a.
Cold or warm milk can be used for making yoghurt. The yoghurt cultures multiply faster in
warm milk. Do not use milk warmer than 45°C to avoid destroying the yoghurt cultures.
b.
The raw or fresh milk must be boiled or heated in advance to kill germs and bacteria and then
leave it cool down at room temperature. To heat the milk until it just reaches boiling and
take it off the heat instantly in order to make favored yoghurt.
c.
UHT milk does not have to be boiled.
Note:
1.
Prepare a container or measure cup with capacity 1.5-2.0 L and a whisk.
Notes:
To make the container and the whisk clean completely and leave them dry firstly.
2.
Add the prepared milk about 1.2L milk with 130ml fresh yoghurt or 1.33L milk with 2g
yoghurt culture in the container. Let them stir well with the whisk.
3.
Clean 7 glass jars and caps thoroughly and make them dry.
4.
Fill the mixed milk about 180ml each glass jar and screw the caps on.
5.
Place the glass jars in the housing and cover the lid on the housing.
6.
Connect the plug with the mains power socket.
7.
Press the On/off switch to the “ I “ position and it lights in blue. The appliance start to
work and the yoghurt will go matured in approx. 10 -12 hours.
Notes:
Make sure that the yoghurt is left to stand without moving during the maturing
phase. Do not move the appliance or any individual jars! Otherwise, the yoghurt will not set.
8.
Switch off the appliance by pressing the On/off switch to the “0” position when the maturing
phase is done.
9.
Pull the plug out from mains power socket and let the appliance cool down.
10.
Place the yoghurt jars in the refrigerator in order to stop the acidification process.
Notes:
Add fruit, jam, chocolate sprinkles or other ingredients to make them perfect.
TECHNICAL DATA
Rated voltage
220-240V~ 50Hz
Rated power
20W
Protection class
II
Preparation Time
Approx. 10-12 hours at room temperature
