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Press the OK / Select button .
Turn the adjust knob to set the time.
Press the Start button .
For making of yoghurt. If you use unpasteurized milk you will have
to heat it up to 90°C and leave it to cool to below 49°C (don't allow
it to go below 32°C. 43°C is optimal). Otherwise the yoghurt won't
set.
Add about 100 g room tempered existing yoghurt with live culture,
to 1 liter of full cream milk. (Milk and yoghurt should have the same
percentage fat content).
Put the mix in (6-7) portion sized glass dishes. Cover each one with
tightly with a lid or heat resistant cling film. Special yoghurt jars
may also be used.
Place the dishes on the Steam tray in the oven.
Set the time to 5 hours. (Temperature is factory set at 40°C).
Allow the yoghurt to cool and then place in refrigerator for sever-
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.
Note: It is very important that all utensils and jars are very clean
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
Preservation
Yoghurt
Disinfection
For making of yoghurt
40°c
TEMPERATURE
COOK TIME
Yoghurt
END TIME
03:00
10:20
25
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