Instruction Manual
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•Always use ingredients at room temperature. T e lower t e room temperature is, t e longer
t e time is necessary.
•For a better result, beat up t e yog urt apart. Add a little milk and beat up again until you
obtain a omogeneous and smoot mixture. Add t e rest of t e milk w ile beating up.
•Put mixture into t e jars.
•Place t e jars, wit out t eir covers, into t e base.
•Place t e main lid on t e yog urt maker.
•Plug t e appliance.
•Press t e On/Off button. T e appliance works and milk will solidify. It will take about 8 to 14
ours depending of t e ingredients used (especially t e type of milk) and t e desired result.
•To stop it, you can press t e On/Off button at any time.
•Let t e appliance cool down and remove t e jars. If condensation as formed, don’t let t e
water fall into t e yog urt.
•Screw t e lids onto glass jars and mark production date or flavour on t e lid.
•Place t e jars in refrigerator at least 2 ours before serving.
PREPARATION SUGGESTIONS
-Concerning t e milk :
•For an easier use, c oose w ole or semi-skimmed UHT milk; t ey don’t require boiling.
•If you c oose raw or pasteurized milk, you ave to boil it, t en cool it and strain to remove
t e skin.
•For a creamy and tasty yog urt, c oose w ole milk.
•To get a firmer texture, you can add powdered milk.
-Preparation time :
•W ole milk yog urt : 8 to 10 ours preparation
•Semi-skimmed milk yog urt : 10 to 12 ours preparation
•Skimmed milk yog urt : 12 to 14 ours preparation
-Concerning t e ferment :
•You can use plain yog urt sold in s ops.
•You can use yog urt made before.
•You can use a freeze-dried ferment (it will take 2 more ours to prepare).
-Yog urt conservation :
•Keep t e yog urt in refrigerator.
•Consume yog urt wit in 8 to 10 days maximum.
CLEANING AND STORAGE
