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1. PRESS THE OK BUTTON.
2. TURN THE ADJUST KNOB to set the time.
3. PRESS THE START BUTTON
FOR MAKING OF YOGHURT. If you use unpasteurized milk you will
have to heat it up to 90°C and leave it to cool to below 49°C
(don't allow it to go below 32°C. 43°C is optimal). Otherwise the yoghurt won't set.
A
DD ABOUT 100 G room tempered existing yoghurt with live culture, to 1 liter of full cream milk. (Milk
and yoghurt should have the same percentage fat content).
PUT THE MIX in (6-7) portion sized glass dishes. Cover each one tightly with a lid or heat resistant cling
film. Special yoghurt jars may also be used.
P
LACE THE DISHES on the wire shelf in the oven.
SET THE TIME to 5 hours. (Temperature is factory set at 40°C).
ALLOW THE YOGHURT TO COOL and then place in refrigerator for several hours before serving. It will keep
for 1-2 weeks. You can use some of it (about 100 g) as starter if you are going to make another batch
within 5-7 days.
N
OTE: It is very important that all utensils and jars are very clean when making yoghurt not to introduce
unwanted bacteria cultures by mistake. We recommend you use the "DISINFECTION" function to sterilize
the containers etc. before use.
Yoghurt
