Operation
15
Before first Use
Unpack the yoghurt maker and check it for any damage in transit. Dispose
of packaging materials or store it out of reach of children. Plastic bags etc.
may become a deadly toy for children.
Basics
Yoghurt is milk which has been fermented by yoghurt-producing bacteria.
These bacteria multiply rapidly in warm milk and eventually turn the milk
into yoghurt. This greatly enriches the milk with high-quality proteins.
You can either purchase special yoghurt cultures or simply use yoghurt as
source for the bacteria. Using yoghurt cultures is generally more efficient,
because the bacteria in yoghurt purchased off the shelf have often been
damaged by conservation processes.
Preparing Yoghurt
As the base product, you can use full milk, semi-skimmed, skimmed
milk or pasteurised milk.
Pasteurised milk is suited best, other sorts of milk must be pasteurised,
i.e. it must be heated to just below boiling point for a short time to kill
harmful bacteria or fungi.
When you add the yoghurt cultures, the milk must not be warmer than
44° C.
1. Carefully rinse the yoghurt container with hot water.
2. Pour 1 l milk into the container (3). Put the amount of ferment
recommended by the producer of the ferment (e. g. knife tip) or two
spoonful of yoghurt (preferably with the same fat content as the milk).
3. Thoroughly stir the ingredients well until smooth. Close the container
firmly with the container lid (2).
4. Insert the yoghurt container into the yoghurt maker (4) and close the
unit with the clear lid.
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