or
MAKING YOUGURT
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Preparation of ingredient (Starter/Milk)
Use fresh yogurt as starter. Use unopened fresh milk.
Put ingredients into container
Put milk (100-200 ml) and yogurt (starter) in the container at a ratio of 10:1,
and stir well to mix. Put rest of the milk, and stir without whipping the mixture.
*Lumpy yogurt may be turned out if the starter is not well mixed.
*Removing bubbles made when mixed helps to achieve ideal appearance of yogurt.
Set container in main body
After closing the container with the inner lid, the lid with handle is used to close
the container completely. Set the container in the main body, and then cover it
with the outer lid.
Starter types (examples):
● Plain yogurt
Use commercially-available yogurt or powdery starters for plain yogurt.
*Almost all of white-colored yogurt can be used as starter, but not yogurt
with fruit.
● Caspian Sea yogurt
Use commercially-available powdery starters for Caspian Sea yogurt.
● Kefir
Use commercially-available powdery starters for Kefir.
*Some of commercially-available yogurt can not be used as starter.
Especially, commercially-available Caspian Sea yogurt may not congeal well.
Example amount of milk and starter
(when starter is yogurt)
Milk 500 ml
Starter 50 g
Milk 900 ml
Starter 90 g
Milk 1000 ml Starter 100 g
*Powdery starter should be prepared according to
its instruction manual.
Milk type
Skimmed milk
Processed milk
Low fat milk
Fat free milk
Homogenized milk
Pasteurized milk
Milk
Congeal well. Use milk which described "milk" in its product category.
Weak coagulation or separation may occur.
No coagulation may occur. Boil the milk and let it cool less than 30 ℃.
Congeal well by using 10:1 ratio of milk to skimmed milk.
*Only skimmed milk can also be used.
Non-homogenized milk
Milk beverage
Plain soy-milk
Processed soy-milk
Soy beverage
Weak coagulation or separation may occur.
Not coagulation.
Not coagulation.
Weak coagulation or separation may occur.
Congeal well. 6.5 % or more of soybean solid content is required.
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Milk
Yogurt
Starter
Sanitization
1
After well washing of the container, inner lid and yogurt spoon with dish
detergent, sanitize as follows:
*Beware of hot water and steam burns.
No need to wipe these items off after sanitization.
Sanitization by microwave
Pour water (1-2 mm, the degree to which the bottom of the inner
container is hidden) into the container, place the yogurt spoon
therein and the inner lid thereon, and then heat the container in the
microwave (about 500-600 W for 1.5 minutes).
*Adjust the heating time depends on the kinds of microwave.
*Do not use oven.
*Do not put the container in microwave in the state that the
container is closed with the lid.
*Use the provided yogurt spoon.
Sanitization with boiling water
Soak the container, inner lid and yogurt spoon in boiling water or pour boiling water
evenly thereon.
*Do not boil to sanitize.
*Do not sanitize the outer lid by heat for avoiding deformation.
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Enlarged illustration for the lid
with handle and container marks.
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500
Click
Mark for
the lid
with handle
Mark for
the lid
with handle
Mark for
the lid
with handle
Mark for
the container
Mark for
the container
Mark for
the container
