Telefunken YM23 Instruction Manual page 21

Using your appliance: fermentation cycle
Place your appliance on a horizontal, flat and stable work surface. Remove the cover lid.
1. Place the glass jars filled with the yoghurt mixture without their lid in the appliance.
2. Put the cover on the appliance.
3. Plug your device into a wall outlet. The LED display flashes once and goes out.
4. Press the Power button, the display shows "10h".
5. Select a fermentation cycle time by pressing the timer key successively until the desired time. You can set
a fermentation time between 1 hour and 14 hours.
6. The display flashes 5 times on the selected time, the appliance automatically starts the fermentation cycle.
Note: You can stop the cycle by pressing the On / Off button again for 5 seconds.
7. The unit will automatically stop at the end of the selected time, and turn off.
8. Unplug the power cord from the power outlet and remove the clear cover from the unit.
9. Screw the lids on the glass jars and place the yogurt jars in the refrigerator for at least 3 hours before
serving.
10. Yogurt and cottage cheese can be stored in the refrigerator for up to 8 days.
11. During the tasting, arrange the yoghurt to your liking: plain or by adding for example sugar, jam, honey,
cereals, chocolate, fruit in pieces or mixed.
Notes:
* Condensation forms on the lid of the yogurt maker during use. This is normal. Be careful not to allow water
to drip into the jars when removing the clear lid.
* The whey: it is at the bottom of homemade yogurt or on the surface of yogurts. It is a residual liquid rich
in lactose, proteins, vitamins and minerals. You can drink the whey nature to enjoy its benefits. Or reuse it
in your next batch of yogurts and / or cottage cheese; when making pancakes, breads, buns, etc. to replace
water or milk. The whey is stored for 2 to 3 days in the refrigerator.
Recipes :
Recipes Ingredients
* 1L of whole milk
* 130ml of fresh
yoghurt
* 250g of fruit (with
Fruit yogurt
strawberry, kiwi,
raspberry, bilberry,
cranberry, etc.)
* 45g of brown sugar
* 1L of whole milk
* 130ml of fresh
yoghurt
Vanilla
yogurt
* 1 vanilla pod
* 70g of brown sugar
* 45g of milk powder
Preparation
Cook the fruit with the sugar in a saucepan for 10 minutes, then
puree and wait for its full cooling.
Pour the fresh yogurt into a 2L bowl, whip the yoghurt.
Gradually pour the milk into the bowl and mix gently until smooth.
Add the fruit purée and mix.
Pour the mixture into the glass jars.
Start the fermentation cycle.
Note: 9h of fermentation required.
Warm the milk over a low heat in a saucepan, then mix in the
sugar and seeds of the vanilla pod, split and scraped. Let cool in
the pan.
Pour the fresh yoghurt and powdered milk into a 2L bowl, beat
the mixture.
Gradually pour the milk into the bowl and mix gently until smooth.
Pour the mixture into the glass jars.
Start the fermentation cycle.
Note: 10h of fermentation required.
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ENGLISH