User manual CUISINART YM350E

[. . . ] Use a commercial yogurt again to refresh the fermenting agent. You can also use some lyophilized yogurt starter as a fermenting agent. You can generally buy this at the chemist's. To use it, follow the directions on the package. [. . . ] required conditions Yogurt comes from fermented milk. For the change to take place, the milk must be at a certain temperature (between 40 and 45°C) and thermophilic bacteria must be added to this milk. the bacteria in fact need a lukewarm temperature to grow. If it's too hot (over 45°C), then it will die. If, by contrast, it is too cold (under 40°C), then it will remain stiff. the Cuisinart ® yogurt maker is designed to ensure that optimal conditions are combined. Its role is thus to raise the temperature to 43°C and maintain that temperature so that the fermenting agents can develop. Good bacteria What makes yogurt different from milk that has simply fermented is the nature itself of the bacteria used. The bacteria of yogurt come from the family of lactic bacteria. Two bacteria must be present: Lactobacillus Bulgaricus and Streptococcus Thermophilus. The first gives yogurt its acidity and the second develops its flavour. The process Once the yogurt is pitched in the milk raised to the right temperature, the bacteria will feed off the sugar in the milk (lactose) and will transform it into acid (lactic acid). This acidity will trigger a reaction that causes the proteins (casein) in the milk to coagulate. the milk then thickens and becomes yogurt. At this point, and depending on the desired consistency, it must be chilled to a temperature of 4°C to stop the activity of the bacteria without killing them. Yogurt must contain at least 10 million live bacteria per gram. These should remain alive until the use-by date. Suggestions for the choice of milk Yogurt can be made from any milk, and you can use all types of milk with your yogurt maker. The choice will thus depend directly on your personal preferences. Pasteurised milk of any fat content (rich in fat, %, 1%). This milk is used most often and gives the best results. This results in a relatively firm yogurt without skin. [. . . ] To avoid all risk of damage, do not let the cord come in contact with the hot surfaces. None of the parts included with this unit may be repaired or replaced by the user. Repairs may only be carried out by the manufacturer. ⷠThis unit is not intended for use by adults or children without experience with or knowledge of the product or whose incapacity may cause danger, unless they have been given instructions beforehand and are adequately supervised. [. . . ]