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Silvercrest IAN 338809 SJB 18 A1 Manual

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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 .
3) Close the yoghurt jars using the lids provided.
4) Place the closed yoghurt jars in the housing .
5) Place the lid on the housing .
6) Insert the plug into a mains socket.
7) Turn the On/Off switch to the “–” position. The On/Off switch 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.
… 23 …


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