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EN
When do you need to sweeten?
For yogurts and fresh cheeses:
You can sweeten your yogurts when tasting or before preparing; you can
do this by adding sugar to the milk at the same time as the cultures and
mixing well with a fork or a whisk until it dissolves.
YOGURT PREPARATION
(PROGRAMMES 1 AND 2)
Preparing the mixture
5
•You will need milk, preferably whole, and a culture (see
choice of ingredients).
•If you have chosen a yogurt as a culture: to obtain
a good mixture, you must gently beat the yogurt
with the help of a fork or whisk, with a little milk to
transform it into a very smooth paste. Then add the
rest of the milk while continuing to mix.
•Share the mixture among the jars using the ladle
included with the device (fig. 5).
For 6 jars:
750 ml of milk, culture of your choice.
For 12 jars:
1.5 L of milk, culture of your choice.
Number of jars
Quantity of milk
Culture
6
750 ml
1 jar of yogurt or 1 sachet
of freeze-dried cultures
12
1.5 l
1 jar of yogurt or 1 sachet
of freeze-dried cultures
Observation:
If you do not want to prepare the maximum number
of containers, you must cover the unused holes with
empty containers or with container lids.
