Using Your Appliance - Telefunken YM23 Instruction Manual

Using your appliance

Important: For a good success of your homemade yoghurt and avoid any risk of compromising their
success, be sure to follow the tips below.
• Place your yogurt maker on a flat, even, stable surface. Do not let the appliance rest on a vibrating
surface (such as the top of a refrigerator) or exposed to winds.
• Use your yogurt maker in a room at room temperature.
• Leave the yogurt maker still during the fermentation process, do not move it and do not remove the lid
and glass jars during the operating cycle.
• Never mix raw fruits with the preparation. The acidity of the fruits prevents the fermentation process.
Tips:
Milk types
* UHT milk with long shelf life, which does not
require boiling.
* Raw or pasteurized milk should be brought to a
boil then cooled and passed to remove the skins.
* Whole milk for a creamier and creamy yogurt;
count 8h to 10h for fermentation.
* Semi-skimmed milk (9h to 11h fermentation) or
skim (12h to 14h fermentation) makes a more
fragile consistency of yogurt because less protein.
* Milk of goat or sheep.
* Vegetable milk (soy, almond).
Note: For a firmer consistency of yogurt, add 5
tablespoons of whole milk powder.
Recipes for 7 yogurts pots:
Ingredients
Mixture n° 1:
* 1.2L of whole milk
* 130ml of fresh yoghurt
Mixture n° 2:
* 1.3L of whole milk
* 2gr dry lyophilized ferment
Mixture n ° 3:
* 1.2L goat's milk
* 130ml of fresh yoghurt
Important: Ensure to sterilize all utensils, jars and glasses before starting your preparation to avoid any
bacterial contamination.
* A natural yogurt of commerce.
* A yogurt from a previous manufacture (for an
optimal result reuse within 3 days of the first
preparation, do not reuse more than 6 times the
same base because the active ferment will
decrease).
* A
commercially (follow the instructions on the
product packaging).
Note: Never boil the active ferments with the milk
because the milk dies beyond a temperature of
45°C.
Pour the fresh yogurt into a 2L bowl, whip the yoghurt.
Gradually pour the milk into the bowl and mix gently until smooth.
Pour the mixture into the glass jars.
Note: 8 to 10 hours of fermentation required.
Pour the milk into a 2L bowl.
Gradually pour the ferment and mix gently to distribute the
ferment.
Pour the mixture into the glass jars.
Note: 8 to 10 hours of fermentation required.
Pour the fresh yogurt into a 2L bowl, whip the yoghurt.
Gradually pour the milk into the bowl and mix gently until smooth.
Pour the mixture into the glass jars.
Note: 15h of fermentation required.
2
Ferments types
freeze-dried dry ferment
Steps
ENGLISH
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