MIGEL GRC 850, Руководство пользователя

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• If the instructions above aren’t usable, therefore, follow the instructions on the
yoghurt ferment package.
Milk
1.
One liter of milk is needed
2. Full fat milk will give thicker yoghurt than low fat milk.
3. For making the yoghurt thicker, you can add up to 8 tablespoons of milk pow-
der.
4. You can also use reconstituted milk powder or tinned evaporated milk.
5. You should eliminate the bacteria in the milk, to prevent them competing with
the bacteria in the yoghurt ferment.
6. While you are heating the milk, let the yoghurt ferment get to the room tem-
perature.
7. Open the lid.
8. Use the steam program )Stir fry or Rice( to heat the milk just below the boiling
point.
9. Switch off the appliance when the small bubbles can be seen from the edges of
the bowl.
10. Let the milk cool down to between 37 C and 47 C
11. Stir the yoghurt ferment into the milk.
• In yoghurt making operation, the maximum amount of yoghurt should be 1000
milliliter.
• In the operation of cooking soup, the volume of water should not exceed more
than 70 percent of the pot capacity.
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