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How To Use
steps
Operation
Ⅰ：Yoghurt
1-
Cleaning: Wash the jars and their covers with
Caution:Do not wash the top cover or the product with boiling water.
2-
Mix
Method: Put the materials into the jars in the proportion of:
Option 1: 1L of refrigerated fresh milk + 1 parcel ferment or 5% refrigerated pure yogurt.
Option 2: 1L asepsis sealed pure milk + 1 parcel ferment or 5% refrigerate pure yogurt.
Option 3: 1L milk made by milk powder +1 parcel ferment or 5% refrigerated pure yogurt.
Note：The amount of ferment or refrigerated pure yogurt will change with equal
proportion, depending on the amount of milk.
Cautions:
(1)- Ensure the ingredients are not expired.
(2)- When using ferment, refer to the operation instructions.
(3)- When the milk is made of powder, refer to the proportion instructed: 400ml of milk
powder+ 1100ml of water.
3- Ferment
Method: Cover the jars using the covers when raw materials are mixed. Put them into the ferment pot and
cover with the top cap. Turn the product on to begin fermenting. The ferment time has to be controlled
manually. The time is approximately 6-8 hours. The finished yogurt will thicken and look like 'bean curd'. The
longer the ferment time, the bigger the acidity.
Caution: The Ferment time will differ, depending on the temperature of the room and raw materials. It
could take longer if the surrounding temperature is low or when using refrigerated milk - it should not take
longer than 14 hours.
warm water – DO
NOT USE BOILING WATER.
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