BEFORE FIRST USE
Before using this appliance for the first time, please ensure you complete the following
steps:
•
Remove all packaging and labels.
•
Inspect the product for any damage and check
that all listed parts are included.
•
Before initial use, disinfect the CONTAINERS and
CONTAINER COVER by leaving them to soak in
warm water with some detergent.
WARNING! Do not use boiling water to disinfect
as this may cause the CONTAINERS to deform so
that they no longer fit the MAIN UNIT.
•
Wipe down the MAIN UNIT and MAIN UNIT
LID using a clean damp cloth.
WARNING! Do not immerse the MAIN UNIT in
water or any other liquid.
•
Ensure all parts of the Greek Yoghurt Maker are
completely dry before beginning the yoghurt
making process.
•
Position the appliance on a stable, dry, heat-
resistant surface.
THE MIXTURE
4
To make PLAIN YOGHURT you will need - Milk, Fresh Yoghurt and a whisk or mixing spoon (not supplied).
TYPES OF MILK TO USE -
Any type of milk can be used in your yoghurt mixture. Calorie content, fat content and flavour will vary,
however, depending on the type of milk chosen, and yoghurt made from semi-skimmed or skimmed milk
will have a thinner consistency.
PASTEURISED MILK:
Should be heated to boiling point to eliminate bacteria, then allowed to cool to below 50°C before use.
UNTREATED GOAT’S/EWE’S MILK:
Bring to the boil and allow to simmer for
7 minutes,
leaving to cool before use.
All other types of milk (long-life UHT, sterilised, evaporated, reconstructed) do not need boiling but should
be used at room temperature, not straight from the fridge.
TYPES OF YOGHURT TO USE -
Use fresh, unflavoured, natural live yoghurt.
CAUTION: Ensure the yoghurt used is within its sell by date.
CAUTION: Do not whisk the mixture too vigorously.
