Preparing The Milk; Making The Yoghurt - Silvercrest 352813 2010 Operating Instructions Manual

Preparing the milk

If you wish to use raw milk or fresh milk from a farm to make yoghurt, you need
to heat it first in order to render other bacteria contained in the milk harmless .
These bacteria may otherwise spoil the yoghurt .
1) Heat the milk until it is almost boiling .
2) Just before the milk reaches boiling point, take it off the heat . The milk must
not boil, as this will yield flavourless yoghurt that does not set .
3) Wait for the milk to cool down to below 45°C before adding the yoghurt
cultures .
NOTE
► You need a thermometer to determine the exact temperature . If you do not
have a thermometer, keep in mind that the milk should be a little warmer
than lukewarm .

Making the yoghurt

Yoghurt can be made with cold or warm milk . The yoghurt cultures multiply faster
in warm milk . Do not use milk warmer than 45°C, however, as this destroys
the yoghurt cultures . Raw milk or fresh milk from a farm must be prepared as
described in the chapter "Preparing the milk" .
1) Mix the yoghurt powder (as described on the packaging) or
approx . 5 tea spoons of yoghurt (with living yoghurt cultures) and 1 litre of
milk . Ideally, use a hand-held mixer .
2) Fill the mixture into the cleaned yoghurt jars 4 .
3) Close the yoghurt jars 4 using the lids provided .
4) Place the closed yoghurt jars 4 in the housing 2 .
5) Place the lid 1 on the housing 2 .
6) Insert the plug into a mains socket .
7) Turn the On/Off switch 3 to the "–" position . The On/Off switch 3 lights
up .
Your yoghurt will reach the desired firmness after 10–12 hours .
NOTE
► Make sure that the yoghurt is left to stand still during the maturing phase!
Do not move the appliance or any individual jars! Otherwise, the yoghurt
will not set .
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