Instruction Manual
5
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Always use ingredients at room temperature. The lower the room temperature is, the longer
the time is necessary.
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For a better result, beat up the yoghurt apart. Add a little milk and beat up again until you
obtain a homogeneous and smooth mixture. Add the rest of the milk while beating up.
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Put mixture into the jars.
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Place the jars, without their covers, into the base.
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Place the main lid on the yoghurt maker.
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Plug the appliance.
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Press the On/Off button. The appliance works and milk will solidify. It will take about 8 to 14
hours depending of the ingredients used (especially the type of milk) and the desired result.
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To stop it, you can press the On/Off button at any time.
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Let the appliance cool down and remove the jars. If condensation has formed, don’t let the
water fall into the yoghurt.
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Screw the lids onto glass jars and mark production date or flavour on the lid.
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Place the jars in refrigerator at least 2 hours before serving.
PREPARATION SUGGESTIONS
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Concerning the milk :
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For an easier use, choose whole or semi-skimmed UHT milk; they don’t require boiling.
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If you choose raw or pasteurized milk, you have to boil it, then cool it and strain to remove
the skin.
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For a creamy and tasty yoghurt, choose whole milk.
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To get a firmer texture, you can add powdered milk.
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Preparation time :
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Whole milk yoghurt : 8 to 10 hours preparation
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Semi-skimmed milk yoghurt : 10 to 12 hours preparation
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Skimmed milk yoghurt : 12 to 14 hours preparation
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Concerning the ferment :
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You can use plain yoghurt sold in shops.
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You can use yoghurt made before.
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You can use a freeze-dried ferment (it will take 2 more hours to prepare).
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Yoghurt conservation :
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Keep the yoghurt in refrigerator.
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Consume yoghurt within 8 to 10 days maximum.
CLEANING AND STORAGE
