Moulinex Yogurteo YG2301, Руководство пользователя

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place the yoghurt maker in any
place where there may be vibrations
(for example above a refrigerator)
or which is exposed to draughts.
Complying with these
recommendations will ensure
successful yoghurts.
To make your yoghurt, you will need
one litre of milk and a ferment.
•
Before using for the first time: clean
the jars (C1) and the lids (C2, A1
and A2) using warm soapy water or
in the dishwasher. To clean inside the
body (B), simply use a damp cloth.
Never plunge the body of the
appliance into water.
•
While in use: do not move the
appliance during use, in particular,
do not open the lid (A1). Do not
RECOMMENDATIONS
TIPS FOR CHOOSING YOUR MILK AND FERMENT
MAKING THE YOGHURTS
1) CHOOSING YOUR MILK
- For good results and ease of pre
paration, use whole or semi-skimmed
UHT milk or reconstituted milk
powder. Fresh milk (untreated) or
pasteurised milk needs to be boiled
and then cooled and sieved in order
to remove the skin.
Notes:
- Whole milk makes for a firmer and
more flavoursome yoghurt.
- Raw untreated or pasteurised milk
contains more vitamins and trace
elements.
- To make yoghurts with a better
consistency, you can add one or two
jars of skimmed milk powder to your
litre of milk, stirring carefully.
- Use the milk at room temperature or
slightly warm (heat to 37°C or 40°C
and measure using a thermometer).
Do not use milk straight out of the
refrigerator.
2) CHOOSING YOUR FERMENT (CULTURE)
Your ferment can be made either:
- using one individual pot (150 g size)
1) MAKING THE MIXTURE
- Mix the litre of milk very carefully with
the ferment you have chosen
(yoghurt or lyophilised dry ferment/
yoghurt culture) in a container with a
spout. Be careful not to froth this
mixture up.
- For the best results, if using a pot of
yoghurt mix it using a fork in order to
make it into a smooth paste and then
add the milk, stirring all the time. If
you are using a dry ferment/ culture,
fold it into the milk gently and mix
very carefully.
- Divide your mixture into the jars (C1).
natural unflavoured fresh yogurt
found in the shops (preferably made
from whole milk), with the longest
best before date possible.
- using lyophilised dry ferment or dried
yoghurt culture (bought in super-
markets, pharmacies and certain
health food shops) (Note: in the UK
only available in certain health food
shops or online). Use the activation
time and quantity of ferment/starter
recommended in the manufacturers
instructions.
- use one pot of plain yoghurt you
have already made in your youghurt
maker.
Important: when you have made your
first set of yoghurts, you simply need to
keep one jar by in order to serve as the
ferment for the others. After 5 sets, the
ferment should be renewed because
after a while it becomes weaker and
provides for a less solid consistency.
Only used plain unflavoured yoghurts
as a ferment.
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