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TFALU79_Yogurteo_yogurteo 10/05/12 20:02 Page5
DESCRIPTION
A Lid made up of 2 parts:
- Lid A1: Main lid
- Lid A2: Secondary lid
B Body
C Yogurt jars made up of 2 parts:
- Glass jar C1
- Lid with date display C2
GETTING STARTED
With its slightly sour taste, creamy texture, and good nutrient content, fat-free, low-fat or
whole milk yogurt is a healthy food by itself and can also be used in recipes from appetizers
to desserts.
Since the two main ingredients in yogurt are milk and a yogurt starter, it makes sense that
for best taste and results you only use the freshest ingredients.Also, not all milk and plain
yogurts (one of the two types of starter culture) taste the same. You should, therefore, sample
different brands of milk and plain yogurt until you find the right combination that you prefer
and like.
Choosing milk
Yogurt can be made with a variety of milk such as cow, goat or sheep milk. You can use whole
milk, 2%, 1%, fat-free and even ultra-pasteurized cream.
When using these milk's, it is important to properly follow the below guidelines:
• FRESH MILK: In order to change milk's natural protein so that the yogurt coagulates
and thickens properly, fresh milk from the dairy case must be heated to 165 to 180
degrees F and then cooled immediately to 112 to 115 degrees F before making yogurt.
• GRADE A UHT BOXED MILK: For quick and easily prepared yogurt, you may also use
Grade A UHT boxed, shelf-stable 2% or whole milk, like Parmalat
temperature, which does not need to be preheated.
• CREAM: To make exceptionally thick yogurt, especially for desserts, you may also use
ultra-pasteurized cream (Heavy, Light or Half & Half), at room temperature, without
preheating.
D Backlit electronic display
E
Control buttons:
- Time setting program button E1
- On/off switch E2
EN
FR
®
, at room
5
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