4
Operating Instructions
Precautions:
• Do not move Yolife while making yogurt.
• Keep Yolife on a steady surface away from vibrations and drafts.
• Do not keep your yogurt in the refrigerator for more than 7 days.
• NEVER put Yolife in the refrigerator.
• Do NOT immerse Yolife in water.
Preparing Milk:
Yolife works with the following types of milk:
• Regular Pasteurized Milk (including whole, lowfat, and skim) • Sterilized Milk
• Long-Keeping UHT Sterilized Milk • Powdered Milk • Fresh Milk (directly from
the animal and has not been boiled and filtered) • Unflavored Soymilk
Heat milk or soymilk over low heat while stirring. Turn off heat before milk
reaches boiling point ( at about 176˚F-185˚F). Let milk cool to 104˚F-113˚F and
follow instructions for activating milk (see below).
If using fresh milk (directly from the animal that has not been pasteurized), it must
be brought to a boil to kill any bacteria that is in the milk. Once boiled, let the milk
cool to 104˚F-113˚F and follow instructions for activating milk (see below).
Activating Milk:
Using Starter Cultures:
Add 1/4 tsp (0.5 g) of Yolife Extra Super Concentrated Formula or 1/2 pouch of
Yolife Super Concentrated Formula for every liter of milk or use other yogurt
starter cultures according to their specific instructions.
• Thoroughly mix starter culture with 2-3 tablespoons of prepared milk until all
clots and clumps have been dissolved.
• Add this solution to the rest of your milk and mix thoroughly with a spoon.
Be careful not to whip the milk as you would do when whipping cream.
Using Unflavored Active Yogurt:
You can make fresh yogurt by mixing unflavored active yogurt with milk.
NOTE:
If using this method, we recommend using fresh, active yogurt made at
home. Store-bought yogurt may not contain enough active cultures to use as a
starter. If using store-bought yogurt, try to use a yogurt with probiotics - these
yogurts will typically have a high concentration of active cultures.
(continued on next page)
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