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Preservation
For making of yoghurt
P
OK / S
RESS THE
ELECT BUTTON
U
/
to set the time.
SE THE UP
DOWN BUTTONS
P
S
.
RESS THE
TART BUTTON
A
100
DD ABOUT
to 1 liter of full cream milk. (Milk and yoghurt should have the same
percentage fat content).
P
in (6-7) portion sized glass dishes. Cover each one tightly
UT THE MIX
with a lid or heat resistant cling film. Special yoghurt jars may also
be used.
P
LACE THE DISHES
S
to 5 hours. (Temperature is factory set at 40°C).
ET THE TIME
A
LLOW THE YOGHURT TO COOL
al hours before serving. It will keep 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
OTE
when making yoghurt not to introduce unwanted bacteria cultures
by mistake. We recommend you use the "DISINFECTION" function
to sterilize the containers etc. before use.
SPECIALS
YOGHURT
Yoghurt
Disinfection
.
room tempered existing yoghurt with live culture,
G
on the wire shelf in the oven.
and then place in refrigerator for sever-
F
. If you use
OR MAKING OF YOGHURT
unpasteurized milk you will have
to heat it up to 90°C and leave it
to cool to below 49°C (don't al-
low it to go below 32°C. 43°C is
optimal). Otherwise the yoghurt
won't set.
40°c
03:00
TEMPERATURE
COOK TIME
Yoghurt
10:20
END TIME
25
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