9
approved Moulinex service centre (see list
in service booklet).
- For your own safety, use only accessories
and spare parts which are suitable for your
appliance.
- All appliances are subjected to strict
quality control.
Practical user tests are
performed with appliances selected at
random, which explains any traces of use.
Using your appliance
- Before first use, clean the pots
(C)
and
their lids
(C1)
in hot, soapy water. Rinse
and dry.
To prepare the pots of the yoghurt maker,
you will need one litre of milk and a yoghurt
bacillus.
1) C
HOICE OF MILK
- It is best to select whole or semi-skimmed
milk which does not need to be boiled
(UHT long-life milk or powdered milk).
Untreated or pasteurised milk has to be
boiled, then cooled down and strained to
eliminate the skin.
Notes
:
- Whole milk makes the yoghurt smoother
and gives it more flavour.
- To obtain yoghurts which are more consis-
tent, you may add 2 or 3 tablespoons of
powdered milk to a litre of milk, mixing
thoroughly.
- It takes 8 to 15 hours to obtain good
yoghurts, depending on the type of milk used.
2) C
HOICE OF BACILLUS
This is made either:
. from a natural commercial yoghurt (prefer-
ably whole) with a use-by date as long as
possible.
. from a yoghurt you have made yourself.
. from a freeze-dried bacillus (bought from
pharmacies or specialist health food
stores). You will need to prolong the time
for first preparation by two hours.
Important:
do not use a yoghurt based on
your own home-made bacillus more than
ten times, as the yoghurts will not be as
good.
3) C
REATING YOGHURTS
- Mix a litre of milk with the bacillus very
thoroughly.
- To obtain a good mixture, beat the yoghurt
to turn it into a nice, smooth paste and
then add the milk, continuing to beat at the
same time.
- Distribute the mixture between the pots
(C)
.
- Place the pots
(C)
, without their lids
(C1)
,
in the yoghurt maker.
- Put the lid
(A)
on the yoghurt maker and
plug it in.
. Model without timer:
The marking on the lid
(A)
(from 1 to 12) can
be used to show the time when the yoghurts
will be ready:
. match the scale to the mark situated on the
body
(B)
of the appliance.
Example:
if it is midday and if you have
opted for a preparation time of 8 hours, set
the scale to the figure 8.
- Press the switch
(D)
to start preparation.
The indicator light
(E)
will come on.
At the end of preparation, press the switch
(D)
and unplug the appliance.
. Model with timer:
- Select the preparation time using the
button on the timer
(F)
and press the start
button
(G)
.
Once the time is up, the yoghurt maker
stops automatically.
- Unplug the appliance.
Notes :
- Never move the yoghurt maker when it is in
use.
- Avoid locations subject to vibrations, or
exposed to draughts.
- Preparation will be speeded up by gently
heating the milk (37 to 40°).
4) R
EFRIGERATION OF YOGHURTS
- Remove the lid (A), taking care to prevent
the condensation from dripping into the
pots.
- Cover the pots with the dater lids
(C1)
.
- Indicate, using the manual dater situated
on each lid, the date limit for consumption.
- Place the yoghurts in the fridge for at least
one hour before eating them. If you wait
24 hours, they will be firmer.
Notes :
- The maximum length of time the yoghurts
can be stored, in the fridge, is 8 to 10 days.
- The date limit for consumption will
consequently be D+8 or D+10, D being the
date of preparation.
- Never put the appliance in the fridge.
5) P
RACTICAL TIP
- Place the lids of the pots on top of the lid
