Cosori CP001-SC, Руководство пользователя, Страница: 13 / 28

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NOTE:
• If your yogurt has any gray or pink
color in it, immediately throw it away.
DO NOT
consume the yogurt.
The coloration means that the pot
or kitchen utensils used were not
properly sterilized.
• If your yogurt is runny after the
incubation process, run it through a
strainer to separate the curds from
the whey.
a. Add yogurt starter or fresh
yogurt into the milk and mix
well.
b. Plug in the multi-cooker and set
the function dial to “
Yogurt
.”
The default temperature is
100°F (38°C) for 8 hours.
c. Press the ‘
Temp/Time
’ button
and use the adjustment dial to
set a cooking time according
to the recipe you are following.
The time can be adjusted
anywhere from 4 to 24 hours.
d. Remove your yogurt from the pot
and place it into a container. Place
the container into the refrigerator
overnight (about 6-8 hours) to stop
the incubation process. The yogurt
can be stored for up to 2 weeks in the
refrigerator.
d. Once the milk starts to boil,
press ‘
Start/Cancel
’ to turn off
the multi-cooker.
e. Allow the milk to cool down to 110°F
(43°C).
c. Heat up the milk until it starts to boil.
1.
Incubation