WHOMESOME GAPS101 User manual

Yoghurt Maker
YOGHURT MAKER - MODEL: GAPS101

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Congratulations with your purchase in selecting
the finest homemade yoghurt making kit on the
market. You can be assured that we have thought
of everything in the making of this kit from design
to functionality with GAPS & SCD cooking
requirements in mind. We wish to assure you that
this appliance does ferment for 24 hours and
maintains the correct temperature to produce the
healthiest yoghurt full of live probiotic bacteria to
help you improve your digestive health. We have
also been mindful with size so that you can reduce
your time in the kitchen and make larger batches
up to 3 Litres at a time. And for families who need
to keep up with production, we also have spare jars
for purchase so that you can prepare your second
batch before the family runs out. Making yoghurt
at home has never been easier with the
WHOMESOME Yoghurt Maker. Enjoy 

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FEATURES
• 24 Hour Fermentation Capacity
• Self Setting Timer with Digital Control up to 24hrs
• Automatic Shut-Off when fermenting is complete
• Lead Light Display
• 12 Glass Jars with BPA free screw top lids
• Automatic Temperature Control that maintains
the temperature between 38 and 45˚C.
• Even heating circulation
• Extra-large capacity, makes up to 3 Litres of
yoghurt (approximately holds between 2.8 to 3
Litres, depending on how much each jar is filled or
whether you use a large Pyrex dish.
• Bonus safety carry basket included to safely carry
and store jars in the fridge after fermentation. The
jars will sit quite snug in the basket compared to the
positioning of jars in the yoghurt maker. Removing
one jar will loosen them up.

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PREPARATION
Sterilize the glass jars and lids in hot water (80˚C)
for 1 minute. This will ensure they are free from
other living bacteria. Never submerse the yoghurt
maker machine in water. The yoghurt maker should
only be wiped clean with a damp cloth. The basket
is removable and can be submersed in water. Make
sure that the rated voltage is the same voltage that
you use in your country.
YOU WILL NEED THE FOLLOWING
INGREDIENTS AND SUPPLIES TO MAKE
YOUR YOGHURT
3 L Fresh milk or cream (use milk for yoghurt
and cream for sour cream/cream fraiche)
Powdered yoghurt starter or commercial
yoghurt as a starter. You may purchase yoghurt
starter at gapsdietaustralia.com.au
Thermometer to heat milk
Saucepan and whisk
WHOLESOME Yoghurt Maker

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OPERATION & INSTRUCTIONS
STEP 1. If the milk is pasteurised, bring 2.8 - 3 litres
of milk close to boiling (approximately 80°C) in a
stainless steel saucepan & stir occasionally. By
bringing the milk close to boiling point (no higher
than 80°C) you destroy any bacteria which may be
lingering in the milk that can interfere with the
fermentation process. It is important not to boil the
milk as it will change its taste. (Boiling point is set
at 100°C). Please refer to the GAPS Book Recipes for
instructions if you are skipping this stage to make
‘GAPS Yoghurt” with ‘GAPS Milk’.
STEP 2. Take the saucepan off the stove and set
aside to cool down. You can cool it down faster by
filling your sink with cold water and ice and
submerging the base of the saucepan in the cold
water. Keep an eye on the thermometer until it
reaches between 38-45°C.
STEP 3. After the milk has cooled to 38-45°C, you
may add your yoghurt starter. You have two options

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to inoculate your yoghurt. You may use commercial
yoghurt or a powdered yoghurt starter culture.
OPTION 1: If using commercial yoghurt, add 2/3 of a
cup to one cup of yoghurt into 3L of milk and gently
whisk to ensure it is mixed in well.
OPTION 2: If you are using a powdered yoghurt
starter culture, you will need to first dissolve the
powder in a little milk before adding it to the
remaining milk and then this should be whisked
gently to ensure it has all mixed in well. (The
amount of yoghurt starter should be contained on the
label).
IMPORTANT: Make sure you add the yoghurt or
starter after it has cooled down between 38 –45˚C
and not any hotter or it will kill the beneficial
bacteria. Stir the mixture well and pour the mixture
into the individual jars or your own large Pyrex glass
dish if you prefer. Remove the basket from the
yoghurt maker and screw on the lids to the jars and
place each jar into the yoghurt maker with the cover
closed.

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STEP 4. Plug the yoghurt maker into power and the
LED display will light up.
STEP 5. Set the timer for the desired incubation
period by selecting the right timer button.
(Although yoghurt can be made within 6 - 8 hrs, 24
hour fermentation will allow the yoghurt to be
virtually lactose and casein free and make proteins
more digestible). The timer will set up to 24 hours.
The longer the ferment, the stronger and more tart
the taste will become but the more beneficial it will
be. Refer to troubleshooting for other time settings.
STEP 6. When the time is set, select the left heating
button and the warming light will illuminate
indicating that the fermentation process will begin.
If you want to stop the yoghurt maker, turn it off and
on again and it will return to “00” hours.
STEP 7. The timer counter will count backwards to
zero where a gentle beeping sound will alert upon
completion and then the yoghurt maker will shut off.

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STEP 8. The temperature will generally maintain
between a range of 38-45°C.
Although the thermostat is designed to reach 45˚C,
the temperature will be influenced by the room
temperature and can therefore fluctuate slightly in
hotter or colder seasons. This is normal and slight
temperature adjustments are not a cause for alarm.
(Please see troubleshooting suggestions to if
required)
STEP 9. When the fermentation is complete, each
glass jar can be transferred to the carry basket and
safely and conveniently carried to the fridge to set for
6 hours before consuming. The jars will sit quite
snug in the basket compared to the positioning in the
yoghurt maker.
STEP 10. FLAVOUR: Fruit and honey are good
natural sweetener options to add flavour.

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TIPS & TROUBLESHOOTING
GAPS YOGHURT: If you are making yoghurt
with “GAPS MILK’ using the ‘GAPS
PROCEDURE’ outlined in the GAPS BOOK it
produces a different consistency compared to
commercial milk and it will appear to retain
more liquid (whey) and unpredictable lumps.
Most people are used to the smooth textured
yoghurt produces with store bought yoghurt
and if this is the result you prefer, then you
should heat the milk close to boiling point first
so that the bacteria content is better controlled.
Gentle heating at home is not as drastic as
commercial pasteurisation practices and the
long fermentation process will restore a good
deal of its vital nutrients.
GAPS Yoghurt will also produce a lovely creamy
layer on top. This is easily mixed into the
yoghurt or you can scoop it off and enjoy it as is.
Make sure all ingredients are within the date of
expiry for best results.

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TEMPERATURE: The incubation period should
be longer if the room temperature or the milk
temperature is lower than 10°C, hence, it will
take longer for fermentation.
In cases of very low temperatures within the
immediate environment or where refrigerated
milk is used, it is suggested to pour water at 40 –
45°C temperature into the yoghurt maker basin
in order to have even heating. Important: Be
careful not to let the water overflow the sides of
the yoghurt maker.
TASTE: The manufacturer suggests refrigerating
the yoghurt for 24 hours before eating to
improve the taste.
REFRIGERATION PERIOD: The suggested
refrigeration period is 10 days, however the
yoghurt can be stored for longer but it will
become more sour and tart as time goes on.
In cases where the yoghurt propels a strong bad
off- odour after incubation, it is advised to throw