Practical Suggestions - Lagrange Yaourtiere 439 101 Instruction Book

PRACTICAL SUGGESTIONS:

Choice of milk:
Whole or semi-skimmed UHT milk is easier to use (these types of
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milk do not require boiling)
Raw or pasteurized milk (homogenized, 2% or skimmed) must be
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boiled (it would be dangerous to use raw milk without first boiling
it) and cooled and then strained to remove the skin.
Whole milk produces a yogurt that is more creamy and tasty.
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For yogurt with a firmer consistency, add about 5 teaspoons of
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powdered milk.
Expect 8 to 10 hours for preparation of yogurt with whole milk, 10 to
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12 hours for yogurt with semi-skimmed milk and 12 to 14 hours
for yogurt with skimmed milk.
The ferment:
You can use several types of ferment:
Plain yogurt sold in stores.
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Yogurt that you made before (remark: do not use yogurt that you
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have made more than 10 times because this will diminish the result).
A freeze-dried ferment (in this case, add two hours to the preparation
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time).
CONSERVATION:
Keep your yogurt chilled, in a refrigerator.
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Do not keep it in the refrigerator for more than 8 to 10 days
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UPKEEP:
WARNING: never put the base of the unit or the plug into water.
Base of the unit and plastic covers: clean the base of the
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yogurt maker with a moist sponge and a little dishwashing liquid.
Dry it thoroughly. Do not put the plastic covers into a dishwasher,
wash them by hand.
Glass jars: the jars can be put in a dishwasher. They should be
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thoroughly dry before they are placed in the yogurt maker.
To remove the markings from a lid, wipe with a dry cloth.
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