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3. Fermentation (see picture 3)
Method:
Place the glass jars with formulated milk into the yogurt maker, put the transparency lid on,
switch on the power (see picture 4) and press “TIMER” to select time. The display screen will
display 0, to increase time press the button once, the time increase in 1 hour increments, press
8 times continuously to set up eight hours and then press “ON/OFF” button “ON”, the power
button lights up in red. This shows it’s beginning to fermentation.
To reset selected time, press “ON/OFF” button again to cancel the programming and reset the
time. The red light will turn green in the fermentation. Fermentation time should be set for 8 to
12 hours. (if using pure yogurt as fermented source, fermentation time should be 6 to 8 hours)
Finished yogurt solidified like “custard”, the longer the fermentation time the heavier the acidity.
See picture 5, this shows the date indicators on the lid that you can set to mark the day you
made your yoghurt. These range between 1 and 31.
Note:
Ferment time will be affected by the temperature of the environment and the raw materials,
therefore you should extend the cooking time when the temperature is too low or you have used
frozen milk to make the yogurt. The time should not exceed 14 hours.
Special reminder:
In order to reduce the fermentation time and improve the temperature
uniformity when making yogurt at a low temperature or using frozen pure milk to make the yogurt,
you can put some warm water, between 40°C-50°C into the main body. This should result in a
better quality tasting yoghurt.
How to use the Yoghurt Maker
Picture 3
Methods which require warm water
