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•
Once the yogurt is done, dispense the yogurt into
your own containers or leave in the clay pot to
refrigerate at least 4 hours before using. The yogurt
will thicken as it cools.
•
Store in the refrigerator and enjoy within 7 days.
NOTE: You cannot change the cooking time once the
Cooker enters a cooking mode. Simply press the
Start/Cancel key and start over.
IMPORTANT: THE YOGURT MAKER SHOULD REMAIN
PERFECTLY STILL DURING THE INCUBATION
PROCESS. DO NOT MOVE THE APPLIANCE AS THIS
WILL AFFECT THE FIRMNESS OF THE YOGURT.
Good to know details on Yogurt Making
•
8 hours is best. The longer the yogurt incubates
beyond that time, the flavor will become tarter.
•
Water may condense on the clay lid of the Cooker.
When you remove the lid, take care not to drip any
accumulated water into the finished yogurt.
•
Chill the yogurt in the refrigerator for a minimum of 4
hours before eating. If the whey (yellow, watery
substance) pools at the top you can simply mix it
back in or strain it off, so the yogurt becomes thicker.
If you strain it off, SAVE IT! This can be used to start
a new batch of yogurt.
•
The taste and texture of the yogurt varies
according to the milk and yogurt starter selected
.
It can be thin like kefir or thicker and more European
style. You should experiment with milk of various fat
contents to determine which one you prefer.
•
Don't forget to save a small amount of yogurt to
make the next batch of homemade yogurt (or save
the whey as mentioned above).