User manual MOULINEX YOGURTEO

[. . . ] â· Never put the appliance, the power cord or the plug in water or any other liquid. â· Do not leave the power cord within reach of children. â· 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. [. . . ] Imp o r ta nt : when you have made your first set of yoghurts, you simply need to keep one by in order to serve as the ferment for the others. After 5 sets, the ferment should be renewed because after a while it becomes weaker and provides for a less solid consistency. 1 ) M A K I NG T H E M I X T U R E - Mix the litre of milk very carefully with the ferment you have chosen (yoghurt or lyophilised dry ferment) in a recipient with a spout. - For the best results, mix the yoghurt using a fork in order to transform it 8 Into a smooth paste and then add the milk, stirring all the time. If you are using a lyophilised ferment, fold the ferment into the milk gently and mix very carefully. - Place the jars (C1), without their lid (C2), into the yoghurt maker. P ra ct ic al t i p: place the lids of the jars (C2) on the lid A1 and then cover with the lid A2 (see illustration). - When the programming time has completed, the display turns off and shows a steady "00" and then a beep, which is repeated 5 times, informs you that the programme has completed. 3 ) STOR IN G YO UR YOGH URT S: - Lift the lids (A1 and A2), taking care to prevent any condensation from dripping into the jars (C1). - Using the manual dater, located on each lid (C2), indicate the best before date of your yoghurts by simply rotating the upper part of the lid to the desired figure. - Tighten the lids (C2) onto the glass jars (C1) and place them in the refrigerator at least 6 hours before enjoying them. O b s e r va t i o n s : - Plain yoghurts can be kept in the refrigerator for a maximum of 8 days, and other kinds of yoghurt for up to 5 days. The best before date to indicate on the lids is therefore D+8 or D+5, where D is the day on which you made the yoghurts. CAU S ES Use of semi-skimmed or skimmed milk without adding milk powder (the milk used on its own is not rich enough in proteins). [. . . ] Va ri a t io n: using the same recipe, you can make yoghurt with mandarins (4 mandarins), 11 Co mm ent: depending on the years and the fruit, fresh fruit contain more or less acid, which kills the ferment and prevents the yoghurts from setting. If this is the case, add the fresh fruit to the yoghurt just before eating it. Pour the cream into the milk/yoghurt or milk/ ferment mixture, and then fold in the milk powder. [. . . ]