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3. Pour the desired amount of yogurt that you would like to
make into Greek yogurt on top of the mesh strainer
(see fig. 3).
4. Cover with the plastic lid and refrigerate for at least 3 hours
(The longer it stands, the thicker the finished yogurt.)
(see fig. 4).
5. Place the strained Greek yogurt in the jars which have been
washed and dried or into one larger container with a lid. If
using the jars, screw on the lids. Tip: The whey may be saved
and used in soups or baked goods.
6. Serve plain or, just before serving, blend in any desired
flavors or fruits (see fig. 5).
Tips and Hints to get the best use of your Yogurt Maker:
1. For flavor variety, before serving, stir in honey, Agave, diced
fruits or berries, frozen juice concentrate, chopped nuts,
granola cereals, instant coffee or espresso powder, or jams.
2. Unflavored yogurt can be refrigerated for up to 10 days.
3. The homemade yogurt may be frozen to help it last longer.
4. Heating the milk for a long period of time will result in a
poor quality yogurt.
5. Do not add yogurt starter to cold milk.
6. After the prepared yogurt has been refrigerated moisture
may collect on the surface. This is normal. Either pour it off
or mix it in.
7. For a flavor change, substitute almond yogurt for plain in
smoothies, on top of cereal or in parfaits.
8. Using frozen fruits when making smoothies results in thicker
drinks.
Figure 5
Figure 4
Figure 3
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