Bedienungsanleitung Team YM 2 (Seite 10 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.

10 TEAM YM 2 - 100325

Assembly page 10/44

Fax +32 2 359 95 50

PREPARATION OF NATURAL YOGURTS

1) For 7 glass pots, measure 1190 ml of milk from the market or fresh milk or pasteurized milk,

then pour it into a high-sided saucepan.

2) If necessary (according to the kind of milk used), the milk must be heated almost to the

boiling point (approximately 95°C). Keep the milk at this temperature for about 3 minutes,

then remove the pan from the heating source and allow the milk to cool to body

temperature (36°C). Do not allow the milk to boil, otherwise the yogurt will taste or smell

bad or will remain too soft.

3) If you use milk that does not need to be boiled, just heat it a little, then let it cool down to

body temperature (36°C).

4) Add the ferment and stir.

a) Powder ferment: take a little milk out of your saucepan, pour it into a glass pot,

add the ferment, close the glass pot and shake it vigorously in order to distribute

the ferment evenly.

b) Ferment coming from another yogurt: in your saucepan with cooled down milk,

stir one pot of natural yogurt (bought in a store or coming from a previous batch

of yogurts).

5) Distribute the mixture over the 7 glass pots. DO NOT PUT THE LIDS ON.

6) Put the glass pots in the yogurt maker and put the lid on the yogurt maker.

7) Plug in your yogurt maker. It takes about 6 hours to make yogurts from whole milk, and

about 8 hours to make yogurts from skimmed milk.

8) Digits are indicated on the handle of the lid (much like on a clock). When switching on the

appliance, check the time of day and put the corresponding digit of the hour in front of

the arrow. That way, you will remember the starting time and you will be able to calculate

the elapsed time easily.

9) Press the switch. It turns on when the yogurt maker is working.

10) After 6 or 8 hours, check that the yogurts have set well. If they have not, that is because

the ferment has not had time to act. Begin again starting from point 7. If the ferment has a

good quality, it should be a success after the second try.

11) When the yogurts have set, switch off the appliance.

12) If the yogurts have set well, close the glass pots with their lids and put the glass pots in the

refrigerator.

TIPS

Once you have made a first batch of yogurts with ferments, these are weakened and will give

less smooth yogurts than natural yogurts. Keep one to have ferments for the next batch of

yogurts. After 4 to 8 batches, according to the milk you chose and the conditions of use, we

recommend that you use new ones.

Once the yogurt maker is plugged, do not move it and make sure it will not be affected by

shocks or vibrations.

In some conditions of use, there can be much condensation. To gather water, we advise you

to always open your yogurt maker by making the lid pivot on the rear part of your yogurt

maker.

PRESERVATION

Since your yogurts are made without preservatives, the expiry time will be shorter than for

yogurts sold in shops.

We recommend eating your yogurts within 7 days. This length will vary according to the quality

and the freshness of the products used.

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