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DO2306Y
23
ACCESSORIES
Option of ordering extra yoghurt pots per 6 items:Glass jars with twist cap (150 ml/jar)
INSTRUCTIONS FOR USE
Before you use the yoghurt making appliance it is necessary to clean the pots
beforehand along with lids in warm soapy water. You clean the yoghurt maker with
a damp cloth. Caution: never immerse the yoghurt making machine in water or any
other type of liquid! Wipe the appliance with clean water (no soap) and rinse the pots
and lids, drying everything thoroughly afterwards.
First provide two litres of milk, a yoghurt culture or two ready-made yoghurt products.
CHOICE OF MILK
To obtain top results it is best to use full cream milk or defatted milk that has been
sterilised through ultra-heat treatment (UHT). These types of milk do not need to be
boiled before use and are perfectly suited to making full cream rm yoghurt without
skin (forming) and they have a rened aroma.
Tip: To obtain a generally more solid yoghurt you can simply add a few tablespoons of
milk powder (mix well).
Pasteurised milk has not been sterilised. It contains bacteria that are heat-resistant
and which have not been killed during pasteurisation. If you do use pasteurised milk
it is then possible that a different type of bacterial ora will develop to that of the
yoghurt. This is not dangerous in terms of consumptive suitability; however, it can
negatively inuence the taste and texture of the homemade yoghurt. Pasteurised
milk must therefore be boiled beforehand and left to cool off in order to prevent
skin forming on top of the yoghurt product. Afterwards, your prepared milk will be
perfectly suitable for use in your yoghurt maker. This milk preparation will give you
creamier yoghurt with only a thin skin; this is because the cream will nestle on the
surface.
Raw milk (milk direct from the cow) must always be boiled before preparing any
yoghurt!
We recommend that you boil the milk for a somewhat longer period than you would
ordinarily do with pasteurised milk; this is because unboiled or raw milk that has been
insufciently boiled carries a health risk. After boiling leave it to cool - just as with
pasteurised milk - before use.
Yoghurt made from powdered milk is much more solid and is smoother.
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