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Milk Starter
(Liquid starter of 100mL or
1-2 pack of Kuvings yogurt starter)
Tibetan Mushroom
Starter 50g,
Milk 1000mL
Kefir Yogurt (or Kefir
powder-type starter)
100g, Milk 1000mL
Caspian Sea Yogurt
(or Caspian Sea
powder-type starter)
100g, Milk 1000mL
1. Pour 1000mL of milk and starter into the bowl.
2. Assemble the bowl with cover and use the
handle to close it by turning it clockwise.
3. Select the Greek yogurt menu and let it operate
for 8 hours.
1. Add the Tibetan mushroom starter to milk and mix them well. Use the Greek
Yogurt & Cheese Maker to make Tibetan Mushroom Yogurt.
2. Pour the Tibetan Mushroom Yogurt into a cheese strainer to separate the
yogurt from the Tibetan mushroom(Tibetan mushroom can be used for next
fermentation after slightly washed and stored.)
3. The container with the yogurt is connected to the cover and handle. It is
ripened and coagulated for around 6 hours in a refrigerator to have Tibetan
Mushroom Yogurt.
1. Add the Caspian Sea starter to milk and mix them well.
Use the Greek Yogurt & Cheese Maker to make Caspian Sea Yogurt.
2. The container with the fermented Caspian Sea Yogurt is taken out from
the body, and stored in a refrigerator. It has to be ripened and coagulated for
around 6 hours to have Caspian Sea Yogurt.
1. Add the Kefir starter to milk and mix them well.
Use the Greek Yogurt & Cheese Maker to make Kefir Yogurt.
2. The container with the fermented Kefir Yogurt is taken out from the body,
and stored in a refrigerator. It has to be ripened and coagulated for around
6 hours to have Kefir Yogurt.
Greek Yogurt
Tibetan Mushroom Yogurt
Caspian Sea Yogurt
Kefir Yogurt
RECIPE 01
Ingredients
Ingredients
Ingredients
Ingredients
How to
How to
Yogurt
When yogurt making process it completed, coagulate the
yogurt by keeping it in a refrigerator for more than 3 hours.
Greek yogurt
1. Place the filter cheese into the bowl. Pour the yogurt into
the bowl slowly.
2. Assemble the bowl with cover and use the handle to close it
by turning clockwise. Coagulate in a refrigerator for 6 hours.
Recommended amount per session
:
- 1000mL of milk + starter
- Please double check the content and sterilization
Ratio of milk to starter
- Liquid starter: 1000mL of milk to 100mL starter
- Powder starter: 1000mL of milk to 1.5-2 gram
- If powder form of starter is used, make sure to follow
recommended ratio from the manual.
For the best result
Do not use
Ingredient preparation for (Greek) Yogurt
· high-temperature
sterilized milk
· Milk with
high-calcium content
· Low fat milk
· Low-temperature
pasteurized milk
NOTE
Tip.
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How to
How to
EN