User manual KOMPERNASS BIFINETT KH 458 YOGHURT MAKER

[. . . ] Keep the equipment out of reach of children or the handicapped. Children or the handicapped should not use the yoghurt maker without supervision. [. . . ] The mains supply voltage must correspond with that shown on the rating plate. Notes on ingredients: · You can use homogenised milk, or pasteurised milk or fresh milk to make yoghurt. The milk is mixed with bio-yoghurt or ordinary natural yoghurt. · Homogenised milk is the most suitable type for yoghurt making. This milk is already pasteurised and can be used for yoghurt making without any further treatment. Homogenised milk can be obtained with various fat contents. Fresh milk - Fresh milk must be heated before use in your yoghurt maker. - Bring the milk almost to the boil (approx. 95°C) and keep it at this temperature for three to five minutes. - A thermometer is supplied to check the temperature. - Do not allow the milk to boil as otherwise the yoghurt loses its taste and does not set properly. · As an alternative to the bio-enzyme, you can use ordinary natural yoghurt or even yoghurt you have made yourself. The most important thing is to ensure that the yoghurt used is always fresh. [. . . ] Place the whole batch in the refrigerator to cool and to avoid any increase in acidity level. Possible mistakes: Lumpy - Milk was too hot - Not stirred enough - Milk was "off". Liquid on the surface - Yoghurt was in the yoghurt maker too long - Tubs were moved too early - Not cooled enough Too soft - Yoghurt culture and milk used had different fat contents - Fermentation time too short - Yoghurt culture not fresh enough CARE AND CLEANING · Pull out the mains plug before cleaning the yoghurt maker. [. . . ]