2. Procedure setting and heating
Time setting for heating
- Press Time key once, the time will be 1 hour more. Press Time for more than 1 S, time figure will
increase by hours continuously and stop after no pressing. The time setting circle is 0-15 hours.
Heating
- After time setting, press Start/Stop key to start heating and count down figure will show in LCD
display. For example:
Time setting for 5 hours,
shows in LCD and “Hr” keeps winking; when count down
figure is less then 1 hour,
shows in LCD and “Min” keeps winking.
3. Stop heating
Stop heating automatically
- When count down is over, appliance stops heating automatically then in standby.
Meanwhile,
shows in LCD.
Stop heating manually
- When appliance is in heating situation, press Start/Stop key and appliance is in standby directly.
Meanwhile,
0
shows in LCD.
1) CHOICE OF MILK
Choose milk that is preferably whole or low fat and sterilized at ultrahigh temperature (UHT).
This kind of milk does not need to be boiled before use and is the best to make good, firm and
skinless yogurt. Do not use UHT skimmed milk; whole UHT milk will give you the best results.
Pasteurized milk is not sterile. It still contains bacteria that resist heat and that pasteurization has
not destroyed. If you use this milk without boiling it first, a bacterial flora other than that of the
yogurt will develop. It is obviously not dangerous but causes a change in the texture and taste of
the yogurt you make. The milk should therefore be boiled, then left to cool to eliminate the skin. You
can then use it in your yogurt maker. This milk will provide you with a creamier yogurt, with a thin
skin on top resulting from the cream rising to the surface.
Raw milk (fresh farm milk) must be boiled. We even recommend boiling it at length. (In fact, it is
dangerous to use it without boiling it first.)Then, like pasteurized milk, let it cool before using it in
your yogurt maker.
Powder milk: yogurt made with powder milk is very smooth. It sets rapidly and easily.
Comments:
Whole milk is smoother and more aromatic.
For thicker yogurt, you can add two or three tablespoons of powder milk to the liter of milk and mix
them in carefully.
2) CHOICE OF STARTER CULTURE
A starter culture consists in either:
a plain commercial yogurt (preferably whole milk yogurt) with an expiry date that is as far off in the
future as possible.
a yogurt you made previously.
a freeze-dried culture (purchased in pharmacies or certain stores that sell health food products).
In this case, add two hours to the time you need to make the first batch of yogurts.
