Bedienungsanleitung Team YM 2 (Seite 9 von 44) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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Copies of the I/B. Please reproduce them without any

changes except under special instruction from Team

International BELGIUM. The pages must be reproduced

and folded in order to obtain a booklet A5 (+/- 148.5 mm

width x 210 mm height). When folding, make sure you

keep the good numbering when you turn the pages of

the I/B. Don’t change the page numbering. Keep the

language integrity.

9 TEAM YM 2 - 100325

Assembly page 9/44

Fax +32 2 359 95 50

BEFORE THE FIRST USE

Before using your appliance for the first time, wash the lid of the appliance, the glass jars as

well as the lids of the glass jars in warm soapy water. DO NOT USE ANY ABRASIVE PRODUCTS OR

HARD UTENSILS. Rinse and dry all parts thoroughly. Do not immerse the motor block in water.

You can clean it with a slightly damp cloth.

Prepare the following utensils: a high-sided saucepan, a ladle and a spoon. Ensure all these

utensils and the glass pots and caps are sterilized before starting to make yogurt. Allow these

utensils to air-dry.

WHICH MILK SHOULD YOU USE?

Any kind of milk can be used to make yogurt. According to your taste, or diet, you can

choose:

Homogenized and sterilized long-life milk: this milk, whether whole or semi-skimmed, sterilized

with high temperatures (long-keeping milk), can be used without being previously boiled. With

this milk you will obtain the best yogurts, firm and without skin. Do not use UHT skimmed milk,

you will obtain the best results with whole UHT milk.

Pasteurized milk: this milk is not sterilized. It still contains heat-resistant germs, undestroyed by

pasteurization. Using this milk without previous boiling means that the developed flora will be

different from the flora of the yogurt.

Therefore, this milk should be boiled. Once it has cooled down, you can use it to make yogurt.

This milk gives a creamier yogurt, with a thin skin on top of it which is formed by the cream that

goes back up to the surface.

Raw milk (dairy milk): it is compulsory to make it boil. Ideally, the boiling should be quite long.

In any case, do not use it without having it previously boiled. As for pasteurized milk, let it cool

down before using it in your yogurt maker.

Powdered milk: with powdered milk, you can obtain very smooth yogurts. It sets easily and

quickly.

We recommend trying various kinds of yogurt before choosing the one you prefer.

Should you like a thicker yogurt, add powdered milk to the preparation (3 to 5 tablespoons,

according to your taste).

FERMENT

To transform milk into yogurt, a ferment must be added, which will help the process to take

place.

You can find these ferments in powder (bought at the chemist’s) or in another natural yogurt

bought in a store.

SUGAR

You can sweeten your yogurts when eating them. You can also sweeten them when you

prepare them, by adding sugar at the same time as the ferments. Make sure you whisk well

until the sugar melts. You can also use a substitute in case you cannot use sugar. The amount

of sugar depends on the taste of each person, but generally one or two teaspoons per pot is

enough.

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