Manual Silvercrest IAN 338809 SJB 18 A1 (page 22 of 92) (English, German, Dutch, French, Polish, Swedish)

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SJB 18 A1

Before ﬁrst use

■ Clean all parts as described in the section “Cleaning”.

■ Place the appliance on a dry, level surface.

■ Ensure that the mains socket is within easy reach.

Information on making yoghurt

■ Yoghurt is made when lactic acid bacteria, the so-called yoghurt cultures,

transform the lactose in milk into lactic acid. This appliance generates the

ideal temperature required for the yoghurt cultures to multiply.

■ You can use whole milk, low-fat milk or skimmed milk to make yoghurt.

■ If you wish to use raw milk or fresh milk from a farm for your yoghurt, please

heat the milk beforehand as described in the chapter “Preparing the milk”.

NOTE

► If you wish to make cream yoghurt, replace some or all of the milk with

cream.

Yoghurt cultures (lactic acid bacteria)

■ Living yoghurt cultures are contained in store-bought natural yoghurt, home-

made yoghurt and yoghurt powder.

■ You can buy yoghurt powder from well-stocked supermarkets or health food

stores.

■ When buying yoghurt, ensure that it is not pasteurised and that the fat

content stated on the container is identical to that of the milk you are using.

Otherwise, the yoghurt will not set, and water will collect on the surface.

■ You can also use your own, home-made yoghurt to prepare further batches.

Yoghurt produced in this way will become thinner with each batch, however.

Once the yoghurt becomes too thin for your liking, use fresh yoghurt cultures.

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Silvercrest IAN 338809 SJB 18 A1 Manual

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