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Yoghurt
1. P
OK
RESS THE
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 will not set.
A
100
of room temperature yoghurt with live culture, to 1 litre of full cream milk. (Milk and
DD ABOUT
G
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
keep for 1-2 weeks. You can use some of it (about 100 g) to start you off if you are going to make
another batch within 5-7 days.
N
: In order not to introduce unwanted bacteria cultures by mistake, it is very important that all
OTE
utensils and jars are very clean when making yoghurt. We recommend that you use the "DISINFECTION"
function to sterilise the containers, etc. before use.
.
to set the time.
. If you use unpasteurised milk, you will
and then place in the refrigerator for several hours before serving. It will
Preservation
Yoghurt
Disinfection
For making of yoghurt
24
q
e
40 °C
TEMPERATURE
Yoghurt
w
03:00
COOK TIME
10:20
END TIME
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