10
After pressing “Start/Cancel” the function will change to “Time”, i.e. time setting. Use to “+” and “-”
buttons to set the work time. The time setting range is from 1h to 48h. After setting the time, press the
“Start/Cancel” button. The lamp of the “Time” function will be lit red and the device will start working.
7.Once the time set expires, an alarm will sound. Remove the device power supply cable from the mains
socket then. Put the yoghurt made into a refrigerator.
8.If you want to stop the device while it is working, press the “Start/Cancel” button for a longer while.
Tips:
■
After 8 hours you will obtain a very mild yoghurt, and after 10 hours a typical natural
yoghurt.
■ The maturation time has an impact on the yoghurt consistency and flavour. The long the
maturation time, the sourer the yoghurt is and the more intensive its flavour is.
■ The finished yoghurt should be eaten within 3 - 5 days.
■ In order to enrich the flavour of the finished yoghurt or to have more variety in your menu, you
can add juice, honey, fruit, nuts, or dried fruit.
Yoghurt preparation
Yoghurt is basically milk fermented by yoghurt bacteria. These bacteria multiply in warm milk and after
some time they turn it into yoghurt. This process enriches the milk significantly with high quality protein.
Yoghurt also contains microelements and a friendly bacterial microflora. A homemade yoghurt is free
of additives that are commonly used in flavoured yoghurt varieties (thickeners, artificial dyes, aromas,
sugar).
In order to make a tasty homemade yoghurt, you need:
•
1250 ml
of fresh “straight from the cow” milk or low-pasteurised milk (lean or skimmed) –
the yoghurt maker enables preparing 7 portions of yoghurt (1 portion = 180 ml).
•
freeze-dried yoghurt starter cultures,
•
optionally: nuts, fruits, jam, raisins.
1.
Wash carefully the jars and lids intended for storing the yoghurt with warm water. Scald the
jars after washing them. Dry everything.
2.
Measure the milk amount required - 1250 ml. If you are using fresh non-pasteurised milk,
pasteurise it in advance. In order to do that, pour it into a pot and heat it up to 65°C, stirring it all the
time. Maintain this temperature for about 30 minutes and then cool the milk quickly down to 40-
45°C.
If you are using low-pasteurised store-bought milk, heat it in a pot up to the temperature of 40-45
°
C.
3.
Dissolve the bacteria separately in a small amount of the milk heated (about 50 ml. Once they
are completely dissolved, pour the milk with bacteria back to the rest of the milk heated.
4.
After inoculating the milk with yoghurt bacteria, leave it for 30 more minutes, stirring it once
in a while. After that time pour the milk into the jars prepared earlier.
5.
Put the jars inside the yoghurt maker and put on the lid of the device.
6.
Set the device work time for 8h initially and its temperature as well (45-
47°C). Adjust the
temperature to the recipe or to the recommendations specified on the packaging of the yoghurt
cultures used. The fermentation time is about 8-12 hours. After 8 hours, check whether the
consistency and flavour of the yoghurt are to your liking. If not, leave the yoghurt in the device and
increase the time.
Note:
The fermentation time will be impacted by the ambient temperature and raw material
temperature. Fermentation takes more time in low ambient temperature, but it must not continue
for more than 14 hours.
