2.
Water may condense on the lid of the cooker. When you remove
the lid, take care not to drip any accumulated water into the
finished yogurt.
3.
Mark the date you made the yogurt or with the date the yogurt
will expire (10 days). Chill the yogurt in the refrigerator for a
minimum of three hours before eating.
4.
THE YOGURT MAKER SHOULD REMAIN PERFECTLY
STILL DURING THE MATURING PROCESS. DO NOT
MOVE THE APPLIANCE AS THIS WILL AFFECT THE
FIRMNESS OF THE YOGURT.
CHOOSING THE MILK
The following types of milk may be used: Raw milk, Pasteurized milk
of any fat content (full, 2%, 1% or fat-free), Powdered milk, Long-life
UHT sterilized milk, or coconut milk.
UNFLAVORED YOGURT
The taste and texture of the yogurt varies according to the milk and
yogurt starter selected. You should experiment with milk of various fat
contents to determine which one you prefer.
YOGURT FLAVORED AFTER COOKING
You may choose to make flavored yogurt and add sugar, honey,
flavorings, fruit or other ingredients to taste just prior to eating.
YOGURT FLAVORED WITH JAM AND JELLY, (OR HONEY,
OR SYRUP)
Ingredients:
●
4-5 tablespoons of jam and jelly, (or honey or syrup)
●
5 tablespoons of unflavored yogurt or 1 tablespoon of culture
●
32 oz of milk
Heat the milk until it boils (82°C-180°F), for 1-2 minutes and starts to
climb the sides of the saucepan. Remove the saucepan from heat and
