16
Making Yoghurt
cAuTIOn!
❐
Make sure that all ingredients are fresh and are not yet past their use-by date!
❐
The device must not be subjected to any vibrations during operation. For example, do not
place it on a refrigerator and do not move it.
❐
never
place the insulated container in the refrigerator.
Basic Recipe
You require approx.:
• 1 litre of milk (ideally UHT milk with a fat content of 3.5%)
• 1 cup (150 g) of natural yoghurt (3.5% fat content) or freeze-dried lactic acid bacteria (In this
case, the preparation time may be increased by 2 hours.)
• if necessary, 2 to 3 tbsp. of milk powder for the consistency (In the case of full-fat milk, the
milk powder is not absolutely essential; in the case of skimmed milk, double the quantity of
milk powder.)
The milk, yoghurt and jars should be at room temperature. If necessary, rinse out the jars with
hot water.
If you heat the milk up to around 37 to 40°C, the yoghurt will be ready more quickly.
However, the milk must not be hotter than 43°C so that the lactic acid bacteria are
not killed off.
1. Mix the ingredients together well and pour the mixture (inoculated milk) into the jars.
2.
Place the insulated container on a dry, heat-resistant, flat surface a sufficient distance away
from flammable objects and materials.
3. Plug the plug into a properly installed, easily accessible and earthed 230 volt socket.
4.
Place the filled jars without their lids on into the insulated container.
5.
Place the lid of the insulated container on the container and switch it on (flip the on / off
switch to the
I
position).
6. The bottom of the container will warm up and the inoculated milk is kept warm at a constant
temperature.
7. The yoghurt will be ready after around 8 to 15 hours (depending on which ingredients are
chosen). Remove the lid of the insulated container from the container after around 8 hours
(Make sure that no condensation gets into the jars!)
and check the consistency of
the yoghurt.
Warm yoghurt has a slightly more liquid consistency, and it will become more solid in
the refrigerator.
8.
If the yoghurt is still too liquid, allow it to "incubate" for a while. Otherwise switch off the
device (flip the on / off switch to the
0
position) and pull the plug out of the socket.
9. Screw the lids onto the jars and allow the yoghurt to cool down. Before serving, place it in
the refrigerator for at least 2 hours.
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08.03.2013 13:32:42
