8
place the yoghurt maker in any
place where there may be vibrations
(for example above a refrigerator)
or which is exposed to draughts.
Complying with these
recommendations will ensure
successful yoghurts.
To make your yoghurt, you will need
one litre of milk and a ferment.
• B
efore using for the first time: clean
the jars (C1) and the lids (C2, A1
and A2) using warm soapy water or
in the dishwasher. To clean inside the
body (B), simply use a damp cloth.
Never plunge the body of the
appliance into water.
• W
hile in use: do not move the
appliance during use, in particular,
do not open the lid (A1). Do not
RECOMMENDATIONS
1) CHOOSING YOUR MILK
- For good results and ease of pre
paration, use whole or semi-skimmed
UHT milk or reconstituted milk
powder. Fresh milk (untreated) or
pasteurised milk needs to be boiled
and then cooled and sieved in order
to remove the skin.
N
otes:
- Whole milk makes for a firmer and
more flavoursome yoghurt.
- Raw untreated or pasteurised milk
contains more vitamins and trace
elements.
- To make yoghurts with a better
consistency, you can add one or two
jars of skimmed milk powder to your
litre of milk, stirring carefully.
- Use the milk at room temperature or
slightly warm (heat to 37°C or 40°C
and measure using a thermometer).
Do not use milk straight out of the
refrigerator.
2) CHOOSING YOUR FERMENT (CULTURE)
Your ferment can be made either:
- using one individual pot (150 g size)
1) MAKING THE MIXTURE
- Mix the litre of milk very carefully with
the ferment you have chosen
(yoghurt or lyophilised dry ferment/
yoghurt culture) in a container with a
spout. Be careful not to froth this
mixture up.
- For the best results, if using a pot of
yoghurt mix it using a fork in order to
make it into a smooth paste and then
add the milk, stirring all the time. If
you are using a dry ferment/ culture,
fold it into the milk gently and mix
very carefully.
- Divide your mixture into the jars (C1).
natural unflavoured fresh yogurt
found in the shops (preferably made
from whole milk), with the longest
best before date possible.
- using lyophilised dry ferment or dried
yoghurt culture (bought in super-
markets, pharmacies and certain
health food shops) (Note: in the UK
only available in certain health food
shops or online). Use the activation
time and quantity of ferment/starter
recommended in the manufacturers
instructions.
- use one pot of plain yoghurt you
have already made in your youghurt
maker.
I
mportant: when you have made your
first set of yoghurts, you simply need to
keep one jar by in order to serve as the
ferment for the others. After 5 sets, the
ferment should be renewed because
after a while it becomes weaker and
provides for a less solid consistency.
Only used plain unflavoured yoghurts
as a ferment.
