Table of Contents
Advertisement
Yoghurt
1. P
RESS THE OK BUTTON
2. T
URN THE ADJUST KNOB
3. P
RESS THE START BUTTON
F
OR MAKING OF YOGHURT
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
100
room tempered existing yoghurt with live culture, to 1 liter of full cream milk. (Milk
DD ABOUT
G
and yoghurt should have the same percentage fat content).
P
in (6-7) portion sized glass dishes. Cover each one tightly with a lid or heat resistant cling
UT THE MIX
film. Special yoghurt jars may also be used.
P
on the wire shelf in the oven.
LACE THE DISHES
S
to 5 hours. (Temperature is factory set at 40°C).
ET THE TIME
A
LLOW THE YOGHURT TO COOL
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
: It is very important that all utensils and jars are very clean when making yoghurt not to introduce
OTE
unwanted bacteria cultures by mistake. We recommend you use the "DISINFECTION" function to sterilize
the containers etc. before use.
For making of yoghurt
.
to set the time.
. If you use unpasteurized milk you will
and then place in refrigerator for several hours before serving. It will keep
Preservation
Yoghurt
Disinfection
q
40°C
TEMPERATURE
24
e
w
03:00
COOK TIME
10:20
Yoghurt
END TIME
Advertisement
Table of Contents
