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1. Sterilize (see picture 1)
Method: use boiling water to sterilize the glass jars for 1 minute and dry thoroughly.
Note: sterilization is required for the glass jar and the cover only, no boiling water is required for
the body or the transparency cover.
Choosing the Milk
The following types of milk may be used:
1. Pasteurised milk of any fat content (full, 2%, 1% or fat free)
(This will need to be heated to 90°C for 10 minutes, then cooled to 40°C for use in the unit.)
2. Powdered milk
3. Long-life sterilized milk
4. Soy Milk. Be sure to use UHT soy milk which contains one of the following ingredients:
fructose, honey or malt. These ingredients are necessary for fermentation.
Fresh milk must be boiled and if necessary, filtered prior to use. The taste and texture of
the milk and yoghurt varies due to the milk and yoghurt starter selected. For best results do
not use:
Expired Milk, expired yoghurt or yoghurt with flavouring or other ingredients.
Before using yoghurt for a starter, skim and discard the upper surface of the yoghurt with a
spoon. Always check the expiration date of all products prior to making yoghurt.
How to use the Yoghurt Maker
Picture 1
