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Before Initial use
cAuTIOn!
❐
The device, the jars and their lids may still have some production residues on them. To avoid
harmful effects to your health, clean the device, the jars and their lids before you first use
them.
❐
Danger of suffocation! Keep the packaging material away from children and animals.
❐
Remove the plug from the socket before cleaning the device.
1.
Unpack all parts and check the items supplied for completeness (see the "Items Supplied and
Device Overview" chapter) and transport damage. If you find any damage to the components,
do not use them (!), but contact the customer service department.
2.
Remove any films or stickers that may be present.
3. Clean the jars and their lids thoroughly with a mild detergent and warm water or in the
dishwasher. Then thoroughly dry the jars and lids.
4. Wipe down the insulated container and its lid with a clean damp cloth and some mild
detergent. Then dry thoroughly.
What You need To Do To Make Yoghurt
To make your own yoghurt, you need milk and yoghurt as a starting culture. This is because it
contains lactic acid bacteria which convert the lactose contained in the milk into lactic acid. This
gives the yoghurt its fresh tart flavour. The bacteria increase rapidly in a warm environment
– this causes more and more lactose to be broken down, and the milk is turned into yoghurt.
As an alternative to yoghurt, you can also use freeze-dried lactic acid bacteria, e. g. from a health
food store.
For a solid yoghurt, you can also add some milk powder.
You should note the following with the ingredients:
Milk
The main ingredient for making yoghurt is milk. The most suitable milk is UHT milk with a fat
content of 3.5%. Only pasteurised milk or untreated milk needs to be boiled beforehand.
When it comes to the fat content, you can decide on the level to suit your own personal taste.
The fattier the milk, the creamier and milder the yoghurt will be. If you want to make a yoghurt
for drinking, you should use low-fat milk.
As well as cow's milk, you can also use goat's milk or soya milk.
Yoghurt
Use natural yoghurt without any additives as the starting culture. It must not have been heat-
treated because it needs to contain living lactic acid bacteria. The fat content should be the same
as that of the milk.
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