Making Yoghurt - Gastroback Design Tea & More Advanced Operating Instructions Manual

MAKING YOGHURT

You can produce your own yoghurt from up to 400 ml pure milk and 40-50 ml living
lactobacillus yoghurt by using the glass insert with glass lid and the assigned lid set.
1. Ensure that glass insert and glass lid are clean and undamaged. There may be
no cracks and chipped edges. Sterilize the glass parts via hot water before fil-
ling in milk and yoghurt.
2. Fill approx. 1 litre of clear tap water into the kettle and place the kettle onto the
power base.
3. Fill 400ml fresh milk into the glass insert. Stir in 40-50 ml of living lactobacillus
yoghurt. Then close the glass insert via the glass lid.
4. Place the glass insert lid ring (large opening) onto the work space and put the
glass insert into the central opening of the lid ring.
5. Then carefully lift the lid ring at both handles. With the glass insert hanging in
the lid ring, slowly lower the glass insert into the kettle until the lid ring rests on
the rim of the kettle. Close the opening of the lid ring via the appropriate stain-
less steel lid.
6. Press the "Hot water/Cooking" button several times until "Yoghurt" is indicated at the
lowest line of the display. The pre-defined ripening time is shown on the display.
7. If required, adjust the ripening time from 8 hours ("8h00m") to 12 hours
("12h00m") in steps of 30 minutes. For this, turn the "°C/Time" knob until the
desired time setting is displayed.
8. Press the "Start/Stop" button to start the program. The appliance will heat the
water within the kettle to 45°C and the timer starts. The appliance will keep the
temperature for the set ripening time ("Steeping"). At the end of the set time, a
beep sounds and the appliance switches back to standby mode.
Tip: To keep your work space dry, you should keep the provided stainless steel
bowl or another sufficient coaster at hand, to place the glass insert on it.
9. Grasp the lid ring at both handles and lift the glass insert by the lid ring out of
the kettle. Carefully place the glass insert on the stainless steel bowl or an appro-
priate coaster and lay down the lid ring. Now you can grasp the glass insert
easily for taking out your yoghurt.
10. Leave your home-made yoghurt cool down. Then, carefully decant the liquid (whey).
Tip: You should not discard the whey that accumulated on the yoghurt. With some
sugar and/or fruit juice to taste, it is a refreshing drink.
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