Instruction for Use

28
Yoghurt
Disinfection
Preservation
For making of yoghurt
TEMPERATURE
END TIME
COOK TIME
40°c 03:00
10:20
Yoghurt
SPECIALS
YOGHURT
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PRESS THE OK / SELECT BUTTON .
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USE THE UP / DOWN BUTTONS to set the time.
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PRESS THE START BUTTON .
F
OR 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 al-
low it to go below 32°C. 43°C is
optimal). Otherwise the yoghurt
won’t set.
A
DD 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 tightly
with a lid or heat resistant cling film. Special yoghurt jars may also
be used.
PLACE THE DISHES on the wire shelf 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.
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