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• Yogurt ferment:
When using ferment from the health food shop, observe to get a fresh one and to use it according to its
specific manual.
With this appliance in total up to 1.2 litres of milk mixture can be processed:
• Fill the milk (1 litre) in a sufficiently sized vessel.
• Add the desired starter culture (see above) and stir it thoroughly until it has mixed evenly. Make sure
the temperatures of starter culture and milk are similar.
• Then cautiously pour the mixture into the portion jars. Do not overfill the jars.
• It is also possible to prepare the mixture directly in the portion jars. Give 1-2 teaspoons of yogurt into
each jar, then fill it up with milk and stir thoroughly.
• Place the jars into the plastic bowl of the appliance
without the screw caps on.
• Place the cover. Make sure the cover is positioned correctly.
Switching the appliance on and off
• Connect the mains plug to the socket.
• For starting the process, push the ON/OFF push-button; the appliance starts the ripening process. The
electronic control ensures optimal temperature during preparation.
• The display shows the time of 8 hours as standard. This is the average
ripening time required for the preparation of mild yogurt.
• The ripening time influences the consistency and the taste of the yogurt.
More time means firmer yogurt and a more intense taste. You can freely
try out what kind of yogurt you like most.
• The maturing time can be altered at any time. The push-buttons (+) and
(-) allow to set the time individually from 1 - 18 hours.
• The process can be stopped at any time by applying the ON/OFF push-button again.
• The timer is a “countdown-timer”. Having set the time, it counts backwards until “0”. To give a better
orientation, the last hour is displayed in minute intervals. As soon as the set ripening time has been
reached, there is a triple signal tone and the appliance cuts off automatically.
• Always pull the mains plug after the ripening process has been finished.
Taking out the ready yogurt
• Remove the cover. Pay attention, as inside the cover some condensed water may have cumulated. The
formation of condensation is normal and no reason for complaint.
• Take out the portion jars and put their clean caps on. Screw them on well.
• For a better orientation each screw cap features a date display. There you can mark the day of prepara
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tion for keeping an overview.
• Place the finished yogurt into the refrigerator for at least 4 hours in order to finally stop the ripening
process. Only then the yogurt should be refined with ingredients, processed or consumed.
NOTE:
Before filling the jars clean them thoroughly and rinse with hot water.
NOTE:
Each button pressing is acknowledged by a signal tone.
NOTE:
Following to that you can use your home made yogurt for starting a new culture. Take the last
portion jar (150 ml) to make a new mixture. In case you take natural yogurt as starter, you can repeat
this procedure for 4 - 6 times. Using ferment as a starter, this procedure can be repeated up to 20 times.
After that a new starter culture should be used.
