User manual MOULINEX YG230 & YOGURTEO YG230,MV

[. . . ] € 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). € For your safety, only use Moulinex accessories and spare parts that correspond to your appliance. These include actual usage tests on randomly selected appliances, which would explain any traces of use. [. . . ] complying with these recommendations will ensure successful yoghurts. TIPS FOR CHOOSING YOUR MILK AND FERMENT 1) CHOOSING YOUR MILK - For good results and ease of pre paration, use whole or semi-skimmed UHT milk or reconstituted milk powder. Fresh milk (untreated) or pasteurised milk needs to be boiled and then cooled and sieved in order to remove the skin. - Raw untreated or pasteurised milk contains more vitamins and trace elements. - To make yoghurts with a better consistency, you can add one or two jars of skimmed milk powder to your litre of milk, stirring carefully. - Use the milk at room temperature or slightly warm (heat to 37°C or 40°C and measure using a thermometer). 2) CHOOSING YOUR FERMENT (CULTURE) Your ferment can be made either: - using one individual pot (150 g size) natural unflavoured fresh yogurt found in the shops (preferably made from whole milk), with the longest best before date possible. - using lyophilised dry ferment or dried yoghurt culture (bought in supermarkets, pharmacies and certain health food shops) (Note: in the UK only available in certain health food shops or online). Use the activation time and quantity of ferment/starter recommended in the manufacturers instructions. - use one pot of plain yoghurt you have already made in your youghurt maker. Important: when you have made your first set of yoghurts, you simply need to keep one jar by in order to serve as the ferment for the others. The yoghurt maker was Do not remove the jars or open opened during its the yoghurt maker before the fermentation cycle. The pots haven’t been Before pouring your preparation into properly cleaned/rinsed. The pots, check that there are no traces of washing-up liquid, household cleaner or dirt on the inside of the pots. To the Try cooking fruits, or preferably use commercial stewed fruits or jams (at room temperature). Raw fruits will release acidic substances which prevent the yoghurt from forming correctly. (called serum) has formed on the yoghurt’s surface at the end of fermentation. You have carefully followed all these instructions, and yet your appliance still does not work?In this case, contact your dealer or an approved Moulinex Centre (see the list in the "Moulinex Service" booklet). If you have any problems or queries please call our Customer Relations Team first for expert help and advice: Helpline: 0845 602 1454 - UK (01) 677 4003 - ROI or contact us via our website: www. RECIPES FLAVOURED YOGHURTS YOGHURTS WITH FLAVOURED SYRUPS in the yoghurt maker (8 hours) without the lids. Add the cordial and gradually pour the milk in, mixing all of the time with a fork. [. . . ] Pour the mixture into the jars and place them in the yoghurt maker (8 hours) without the lids. Variation: if you want to make a twolayer yoghurt, simply put the jam at the bottom of the jars. 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. 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). [. . . ]