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Note:
Do not use one of your homemade yogurts more than ten times, as the new
yogurts will not taste as good.
PURCHASE ON RAW MATERIAL OF YOGHURT
Note
: Make sure purchase the low-temperature storage and activated bacterium pure yoghurt, and
there should be activated bacterium symbol or the symbol of activated bacterium quantities, never be
the acidic drink stored in ambient temperature and purchase the frozen pure milk without antibiotics
and the qualified raw material without deterioration.
Usage
:
• Match by yourself with fresh milk or milk powder and activated yoghurt as the proportion of 10:1,
you can add flavor (such as jam, juice, drink, chocolate, white sugar, etc.) as per your own taste.
3) FACTURE OF YOGHURT
a) Choose the full cream milk powder or bag-packed fresh milk or bulk milk as one of raw material.
• FULL CREAM POWDER MILK AS RAW MATERIAL:
Dissolve the milk powder with hot water and cool it below 38°C~45°C, adjust the density of the milk
properly.
• BULK MILK AS RAW MATERIAL:
Pour the milk into container to cook it to seethe as to destroy the bacterium, then cool it below
38° ~ 45°, make it as the raw milk.
• The directly edible bag-packed milk can be used directly as the raw milk.
Note
: The temperature of the raw milk must be controlled below 38° ~ 40°.
If the temperature of the raw milk is below the frozen temperature, please prolong the facture period
suitably.
b) Confect the prepared raw milk and yoghurt as the proportion of 10:1 and mix round, then pour it
into 7 cups, put the cups in the maker and lid the inner and outer covers to make the yoghurt.
• Plug the maker to the power supply.
• Set the time more or less 6~8 hrs, remember to prolong properly for the milk without calefaction
and the frozen bag-packed milk up to 9~12 hrs. Adjust the density and acidity based on the time
period. The time is longer, the yoghurt is more acid and dense.
• Press “Start/Stop” key to start, the maker turns into calefaction, automatically constant temperature,
count down time-setting and shut off state.
• When the setting time is over, the appliance stops heating and is in standby.
• Now you can taste delicious and nutritious yoghurt.
• The taste will be better after freeze.
4) REFRIGERATION OF THE YOGURT
Remove the yogurt maker lid and ensure that the condensation does not drip into The jars. Put the lids
on the jars. Place the yogurts in the refrigerator at least two hours before eating them.
Comments
: The shelf life of the yogurts in the refrigerator ranges between eight and ten days at most.
The expiry date is therefore D+8 or D+10, D being the date of manufacturing.
Never place the appliance in the refrigerator.