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Before first use
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Clean all parts as described in the section "Cleaning" .
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Place the appliance on a dry, level surface .
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Ensure that the mains socket is within easy reach .
Information on making yoghurt
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Yoghurt is made when lactic acid bacteria, the so-called yoghurt cultures,
transform the lactose in milk into lactic acid . This appliance generates the
ideal temperature required for the yoghurt cultures to multiply .
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You can use whole milk, low-fat milk or skimmed milk to make yoghurt .
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If you wish to use raw milk or fresh milk from a farm for your yoghurt, please
heat the milk beforehand as described in the chapter "Preparing the milk" .
NOTE
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If you wish to make cream yoghurt, replace some or all of the milk with
cream .
Yoghurt cultures (lactic acid bacteria)
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Living yoghurt cultures are contained in store-bought natural yoghurt, home-
made yoghurt and yoghurt powder .
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You can buy yoghurt powder from well-stocked supermarkets or health food
stores .
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When buying yoghurt, ensure that it is not pasteurised and that the fat
content stated on the container is identical to that of the milk you are using .
Otherwise, the yoghurt will not set, and water will collect on the surface .
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You can also use your own, home-made yoghurt to prepare further batches .
Yoghurt produced in this way will become thinner with each batch, however .
Once the yoghurt becomes too thin for your liking, use fresh yoghurt cultures .
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