Moulinex YG229510, Manual, Page: 12 / 152

12
RECOMMENDATIONS
•
Before using for the first time:
clean the jars (C1) and the lids (C2, A1 and A2) using warm
soapy water or in the dishwasher. To clean inside the body (B), simply use a damp cloth. Never
immerse the appliance in water or any other liquid.
•
While in use:
do not move the appliance during use, in particular, do not open the lid (A1).
Do not place the yoghurt maker in any place where there may be vibrations (for example above
a refrigerator) or which is exposed to draughts.
To make your yoghurt, you will need one litre of milk and a ferment.
TIPS FOR CHOOSING YOUR MILK AND FERMENT
1.
CHOOSING YOUR MILK
– For good results and ease of preparation, use whole or semi-skimmed UHT milk or reconstituted
milk powder. Fresh milk (untreated) or pasteurised milk needs to be boiled and then cooled and
sieved in order to remove the skin.
Notes:
– Whole milk makes for a firmer and more flavoursome yoghurt.
– Raw untreated or pasteurised milk contains more vitamins and trace elements.
– To make yoghurts with a better consistency, you can add one or two jars of skimmed milk
powder to your litre of milk, stirring carefully.
– Use the milk at room temperature or slightly warm (heat to 37°C or 40°C and measure using a
thermometer). Do not use milk straight out of the refrigerator.
2. CHOOSING YOUR FERMENT (CULTURE)
Your ferment can be made either:
– using one individual pot (150 g size) natural unflavoured fresh yoghurt found in the shops
(preferably made from whole milk), with the longest best before date possible.
– using lyophilised dry ferment or dried yoghurt culture (bought in super-markets, pharmacies
and certain health food shops) (Note: in the UK only available in certain health food shops
or online). Use the activation time and quantity of ferment/starter recommended in the
manufacturers instructions.
– use one pot of plain yoghurt you have already made in your yoghurt maker.
Important: when you have made your first set of yoghurts, you simply need to keep one jar
by in order to serve as the ferment for the others. After 5 sets, the ferment should be renewed
because after a while it becomes weaker and provides for a less solid consistency. Only use plain
unflavoured yoghurts as a ferment.