4.
Cooling the Milk.
Place the vessel in a
bowl or sink of cold water to accelerate the
cooling process. Ensure water does not
mix with the milk. Stir the milk occasionally
to cool evenly.
5.
Place the supplied spoon/thermometer into
milk and allow to cool until the "add starter"
temperature is shown on the thermometer
(45°C) (Fig. C). Add the starter culture (Fig.
D) or yoghurt (Fig. E) and GENTLY stir.
DO NOT BEAT OR WHIP. If a saucepan
was used to heat milk, pour contents into
yoghurt pot and cover with lid.
6.
Place yoghurt pot into Yoghurt Maker and
replace the cover. The contents should
incubate for 6-6 1/2 hours. Avoid
disturbing the pot until yoghurt has set. If
using UHT milk the contents should
incubate for up to eight hours or overnight.
7.
Remove
Yoghurt pot from Yoghurt Maker
and place pot in refrigerator for about eight
hours to allow flavours to mature.
Remove half cup yoghurt, for future use as starter, before adding flavourings.
The above simple directions will ensure successful yoghurt making for years to
come.
ENJOY
YOUR YOGHURT!
Summary of Contents for YM10
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