Luvele LPYM300WEU Bedienungsanleitung Seite 7

INSTRUCTION | P12
Basic Yoghurt Recipe
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INGREDIENTS:
• 1.4L | 1.6qt. full cream milk
• 90ml | 3oz. natural yoghurt (Starter)
• 60g | 2oz.full cream milk powder
(optional)
1
Heat the milk to just below boiling point 80-85°C | 175-185°F, then allow to cool to 40°C |
104°F, Use a sterilised kitchen thermometer to monitor temperature of milk when heating
and cooling.
2
When milk reaches 40°C | 104°F, stir in yoghurt starter and milk powder until
combined. Do not aerate.
3
Pour the yoghurt mixture into the yoghurt jars. Place the silicone lids onto each jar. Place
the yoghurt jars into the yoghurt maker base, then add water to base, making sure not to fill
above the 'Tall Line Indicator' and then cover with outer yoghurt maker lid.
4
Select the desired temperature and time using the digital control panel. You can
experiment with incubation time to get the consistency you desire. However, you should
not have to go over an 8-10 hour incubation time.
5
When the yoghurt maker has completed the incubation time, remove the ceramic jars and
place it in the refrigerator for 8 hours.
6
Consume yoghurt within 8 to 10 days, the fresher the better.
!
PLEASE NOTE:
Store bought powder starters can be
used instead of yoghurt
SCD Yoghurt | GAPS diet friendly
It is said that SCD yoghurt can assist is correcting the balance of bacteria types in the gut.
There has been much written about the benefits of adding SCD yoghurt to your diet.
Introducing SCD yoghurt to your diet can aid in correcting the balance of bacteria types in the
gut by eliminating the food supply of the undesirable types of bacteria and so starves them
out. This process then repopulates the gut with beneficial bacteria which further
displaces the harmful bacteria. SCD yoghurt is also very nutritious and contains proteins,
vitamins, minerals, amino acids, fats, and much more.
MAKING SCD YOGHURT
1
Heat the milk to just below boiling point 80-85°C | 175-185°F, then cool to 40°C. Use a
sterilised kitchen thermometer to monitor temperature.
2
Once cooled to 40°C | 100°F, stir in your yoghurt starter until combined. Use ¼ cup of
yoghurt starter per litre | quart of milk, do not aerate. It is recommended not to use milk
powder when making SCD yoghurt.
!
PLEASE NOTE:
If store bought yoghurt is used as a starter, the yoghurt can contain
Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus
Bulgaricus. It should not contain gums, sugars, additives, or flavours of any kind.
The yoghurt must contain active live culture.
3
Pour yoghurt mixture into the yougrt jars and place the silicone lids onto each jar. Then
before adding them to the base, fill the base with water to the 'Short line Indicator'. Then
place the four ceramic jars in and this will increase the water level to exactly the 'Tall Line
Indicator'. The water must not be filled over the 'Tall Line Indicator'.
4
Set the digital timer to incubate for 24 hours and the temperature to
38°C | 100°F, , then press confrim. Do not move yoghurt maker during this time.
5
Unplug the yoghurt maker and remove the jars. Place the yoghurt jars into the refrigerator
and chill for 8 hours. The SCD yoghurt is ready to consume after 8 hours of refrigeration.
INSTRUCTION | P13