Lagrange 439, Руководство пользователя, Страница: 37 / 40

PRACTICAL SUGGESTIONS
Choice of milk:
*
Whole or semi-skimmed UHT milk is easier to use (these types of
milk do not require boiling).
*
Raw or pasteurized milk (homogenized,
2
% or skimmed) must be
boiled (it would be dangerous to use raw milk without first boiling
it) and cooled and then strained to remove the skin.
*
Whole milk produces a yogurt that is more creamy and tasty.
*
For yogurt with a firmer consistency, add about
5
teaspoons of
powdered milk.
*
Expect
8
to
10
hours for preparation of yogurt with whole milk,
10 to 12 hours for yogurt with semi-skimmed milk and 12 to
14
hours for yogurt with skimmed milk.
The ferment:
You can use several types of ferment:
*
Plain yogurt sold in stores.
*
Yogurt that you made before (remark: do not use yogurt that you
have made more than
5
times because this will dimini-sh the result).
*
A freeze-dried ferment (in this case, add two hours to the
preparation time).
CONSERVATION
*
Keep your yogurt chilled, in a refrigerator.
*
Do not keep it in the refrigerator for more than
7
days.
UPKEEP
WARNING: never put the base of the unit or the plug into water..
*
Base of the unit and plastic covers: clean the base of the
yogurt maker with a moist sponge and a little dishwashing liquid.
Dry it thoroughly. Do not put the plastic covers into a dishwasher,
wash them by hand.
*
Glass jars: the jars can be put in a dishwasher. They should be
thoroughly dry before they are placed in the yogurt maker.
*
To remove the markings from a lid, wipe with a dry cloth.
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