8 . Place the jars - without the blue lids - into your Kinetic Culture Yogurt Maker .
9 . Cover the Yogurt Maker with its clear cover .
10 . Set temperature to 43°C, and timer to desired length, and press “Start” (see
page 7 for Operation Instructions) .
11 . The yogurt should finish culturing within 6-8 hours . For the first batch try 7
hours . Experiment with future batches to adjust culturing time based on your
preference . A longer time will result in a thicker, more tart yogurt, while a shorter
time will provide a thinner texture and milder fl avor .
12 . Remove jars from unit, cover with individual lids, and cool yogurt overnight in
refrigerator, or at least 6 hours .
13 . After cooling, open jars to find the yogurt has curdled . There may be some
whey (or yellowish/green liquid) around the top or sides of jars – this is normal .
Using a clean utensil, stir yogurt to make a smooth consistency .
14 . At this point yogurt may be eaten, or the jars can be stored for up to two
weeks in the refrigerator .
15 . The yogurt will be tart since no sugar has been added . Enjoy plain or add
fruit, honey, nuts, jam, granola or other favorite ingredients for a healthful and
nutritious food .
KEEPING FRESH:
It is recommended that you enjoy your yogurt within 2 weeks . Please note
that the fl avor may become increasingly tart as time progresses .
9
Note: In order to shorten the fermentation time and improve the equality of heat
transmission, you can carefully add warm water into the fermenting pot so that the yogurt
will be more even and smooth .
Filled jars
Filled jars
Yogurt maker
Yogurt maker
Cover and
set temperature & time
Cover and set
temperature & time
Put jars into pot
and carefully add
warm water
