9
MAIN ELEMENT OF YOGURT MAKER
INSTRUCTION FOR USE
•
Before using for the first time, rinse the glass beaker with a damp cloth and dry
thoroughly.
•
Place the appliance on a flat and dry surface. Plug in the appliance into a power point
as the same voltage marked on the rating label.
Ingredients:
•
Yogurt can be made with either homogenized milk, market milk or fresh milk. The milk
can be inoculated with either yogurt bioferments or normal plain yogurt.
Homogenized Milk
•
The homogenized milk is easiest way to prepare yogurt. This milk has already been
flash pasteurized and can be used for preparing yogurt without additional processing.
Different fat contents can be available for the homogenized milk.
Market Milk or Fresh Milk
•
Heating process is required for the market milk or fresh milk.
•
It must be heated to around 90°C and keep the temperature for about 3 to 5 minutes.
•
Do not allow the milk to boil; otherwise, the yogurt will taste bad and cannot be firmed.
Yogurt Bioferments
•
The bioferments can be purchased from health food shops or supermarket.
•
Milk is inoculated by means of bioferments process.
Inoculating with ready-made yogurt
•
Normal plain yogurt or yogurt prepared by yourself can be used to replace yogurt
bioferments and the yogurt itself must be fresh. The fat content of the yogurt is
indicated on the lid and must agree with that of the milk; otherwise, the yogurt will not
become firm and water will settle on the surface. Some yogurt has been heated twice
1.
Beaker
2.
Base Body
3.
Transparent top cover
4.
Screw top cover
5.
On/Off switch with light
6.
Timer switch
