Marta MT-1854, User Manual

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Homemade natural yogurt for salad and soup
Product Unit Quantity
Milk ml 1000
Cream ml 100
Natural yogurt ml 100
Clabber
Product Unit Quantity
Milk ml 1000
Clabber ml 100
Ryazhanka
Product Unit Quantity
Baked milk ml 1000
Natural ryazhanka ml 100
Kefir
Product Unit Quantity
Milk ml 1000
Natural kefir ml 100
Cooking:
In a clean container mix all the ingredients according to the recipe. Fill the cups and close with lids. Close the yogurt maker lid. Set temperature 40 degrees and time from 8 to 12
hours depending on preference. After cooking put cups with yogurt out of the device and put into the refrigerator. Ready yogurt can be stored in the refrigerator for 8 days.
Comments:
The fat content of the finished product due to the percentage of fat in milk and cream.
Cream can be excluded from the recipe by adding more milk.
Recipe is a "base" for making yogurt in other versions (with fruits, nuts, dried fruits, candied fruits, vanilla, etc.)
TROUBLE SHOOTING
Problem Cause Suggested solution
Yogurt is too liquid Using partially or completely skimmed milk, without adding milk
powder (a mixture contains too small an amount of protein)
Use whole milk or add skimmed milk, 1 teaspoon per 100 ml of milk
In the process of fermentation yogurt maker underwent
movement or vibration
Do not move yogurt maker during fermentation process. It is also recommended
not to place device on refrigerator during fermentation process
The leaven is exhausted Use different leaven (change natural yogurt or leaven producer), use fresher
homemade leaven