User manual MOULINEX YG230 & YOGURTEO YG230,MV

[. . . ] € Do not leave the power cord within reach of children. € The power cord must never be close to or in contact with the hot parts of your appliance or close to a heat source or a sharp edge. € If the power cord or the plug is damaged, do not use your appliance. In order to avoid any danger, have them replaced by an approved Moulinex service centre (see the list in the service booklet). [. . . ] After 5 sets, the ferment should be renewed because after a while it becomes weaker and provides for a less solid consistency. only used plain unflavoured yoghurts as a ferment. MAKING THE YOGHURTS 1) MAKING THE MIXTURE - Mix the litre of milk very carefully with the ferment you have chosen (yoghurt or lyophilised dry ferment/ yoghurt culture) in a container with a spout. Be careful not to froth this mixture up. 8 - For the best results, if using a pot of yoghurt mix it using a fork in order to make it into a smooth paste and then add the milk, stirring all the time. If you are using a dry ferment/ culture, fold it into the milk gently and mix very carefully. - Divide your mixture into the jars (C1). Notice_YOGURTEO_2550769-03_Mise en page 1 13/04/11 09:58 Page9 - Place the jars (C1), without their lid (C2), into the yoghurt maker. - Put the lids (A1) on the yoghurt maker. Practical tip: you can also place the lids of the jars (C2) on the lid A1 and then cover with the lid A2 (see illustration). Notes: You can sweeten your yoghurts either when you eat them or when you make them. CARE & HYGIENE WHEN MAKING YOGHURT - All the equipment used in the yoghurt making process - jars, jar lids and if used saucepan, jug, sieve, and spoons - should be sterilized either by using Milton sterilizing solution or cleaning in a dishwasher. 9 - Sterilising the jars and lids is important to prevent the introduction of any undesirable airborne organisms which could interfere with the incubation of the fement/ culture, and result in runny yoghurt which will not set. Notice_YOGURTEO_2550769-03_Mise en page 1 13/04/11 09:58 Page10 SOLUTIONS TO FREQUENT PROBLEMS PROBLEMS CAUSES SOLUTIONS Add 1 yoghurt jar of milk powder (2 with skimmed milk) or use whole milk and a half a jar of whole milk powder. yoghurts are too Use of semi-skimmed or runny. Skimmed milk without adding milk powder (the milk used on its own is not rich enough in proteins). The yoghurt maker was Do not move the yoghurt maker moved, bumped or vibrated while it is working (do not place it during fermentation. The ferment is no longer Change ferment or brand of active. Check the use-by-date of your ferment or your yoghurt. The yoghurt maker was Do not remove the jars or open opened during its the yoghurt maker before the fermentation cycle. programme is finished (around 8 hours). Keep the yoghurt maker out of draughts while it is operating. [. . . ] Then pour the Notice_YOGURTEO_2550769-03_Mise en page 1 13/04/11 09:58 Page12 milk/yoghurt or milk /ferment mixture very carefully into the jars. Then place them in the yoghurt maker (8 hours) without the lids. VANILLA YOGHURTS 700 ml of whole milk, 20 g of semiskimmed milk powder, 1 jar plain yoghurt or 1 sachet of ferment, 80 g of caster sugar, 300 ml of single cream, 1 vanilla pod (cut lengthways to expose seeds). Warm the cream up and then add the vanilla pod and sugar. [. . . ]