Manual Silvercrest IAN 314664 SJB 18 A1 (page 23 of 88) (English, German, Dutch, French, Polish, Swedish)

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■ 20 │ GB│IE SJB 18 A1

Preparing the milk

If you wish to use raw milk or fresh milk from a farm to make yoghurt, you need

to heat it ﬁrst in order to render other bacteria contained in the milk harmless.

These bacteria may otherwise spoil the yoghurt.

1) Heat the milk until it is almost boiling.

2) Just before the milk reaches boiling point, take it oﬀ the heat. The milk must

not boil, as this will yield ﬂavourless yoghurt that does not set.

3) Wait for the milk to cool down to below 45°C before adding the yoghurt

cultures.

NOTE

► You need a thermometer to determine the exact temperature. If you do not

have a thermometer, keep in mind that the milk should be a little warmer

than lukewarm.

Making the yoghurt

Yoghurt can be made with cold or warm milk. The yoghurt cultures multiply faster

in warm milk. Do not use milk warmer than 45°C, however, as this destroys

the yoghurt cultures. Raw milk or fresh milk from a farm must be prepared as

described in the chapter “Preparing the milk”.

1) Mix the yoghurt powder (as described on the packaging) or

approx. 5 tea spoons of yoghurt (with living yoghurt cultures) and 1 litre of

milk. Ideally, use a hand-held mixer.

2) Fill the mixture into the cleaned yoghurt jars 4.

3) Close the yoghurt jars 4 using the lids provided.

4) Place the closed yoghurt jars 4 in the housing 2.

5) Place the lid 1 on the housing 2.

6) Insert the plug into a mains socket.

7) Turn the On/Oﬀ switch 3 to the “–” position. The On/Oﬀ switch 3 lights

up.

Your yoghurt will reach the desired ﬁrmness after 10–12 hours.

NOTE

► Make sure that the yoghurt is left to stand still during the maturing phase!

Do not move the appliance or any individual jars! Otherwise, the yoghurt

will not set.

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Silvercrest IAN 314664 SJB 18 A1 Manual

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