Luvele LPYM300WEU Bedienungsanleitung Seite 9

INSTRUCTION | P16
Cleaning & Care
Before disassembling and cleaning, ensure the power is switched off at the power
outlet, the power cord is unplugged from the power outlet and the appliance is cool.
Remove the yoghurt maker's outer lid from the top of the housing. Remove the
yoghurt jars from inside the housing. Use a slightly damp, soft cloth to wipe the
housing. Dry thoroughly.
Wash the ceramic jars and lids in warm soapy water. Rinse with water and dry
thoroughly with a soft, clean cloth. Do not use abrasive cleaners or solvents as
these may damage the appliance. Do not wash any part of the yoghurt maker in the
dishwasher. Ceramic jars and the silicone lids are dishwasher safe.
Important - After each use, thoroughly dry the 'heating element' with paper towel or
soft clean cloth.
!
PLEASE NOTE:
The heating element is made from a solid and thick piece of aluminum.
Some marks and discoloration on the surface of the element are normal and will not
affect the functionality or longevity of your yoghurt maker. If needed, you can soak
the element in some vinegar for a few hours.
Hints & Tips
Temperature & Time Settings:
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We have designed the Luvele Yoghurt Maker with temperature settings ranging
from 25°C to 50°C degrees.
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The reason for this wide range is to provide flexibility over the yoghurt and non-
yoghurt recipes you can make in your Luvele Yoghurt Maker. This allows for the
incubation of more experimental cultures like L. Gasseri, L. Reuteri, and Bacillus
Coagulan, as well as other non-yoghurt fermentations like Kefir.
When making yoghurt with traditional yoghurt strains, we strongly recommend
an incubation temperature between 36 and 42 degrees Celsius. This is because
probiotics, or the good bacteria that turn milk into yoghurt, thrive and multiply at
the same temperature as our gut or body temperature, which is approximately 39
degrees Celsius or 100 degrees Fahrenheit.
Traditional yoghurt is best incubated for between 8 and 24 hours. Traditional yoghurt
uses three main strains of bacteria, these are Lactobacilus Acidofalis, Lactobacilus
bulgaricus and Streptacoccus thermofilis. The longer the incubation time, the
more healthy probiotics are created. To maximize the health benefits of traditional
homemade yoghurt, a 24-hour incubation is recommended.
Please watch this video where we discuss the different
types of yoghurts and fermented dairy options, scan QR code:
When making Reuteri and Gasseri fermented dairy,
we recommend a 36-hour incubation.
Regarding the temperature, there is a lot of debate on the correct setting for Reuteri
and Gasseri. However, our friends at Cutting Edge Cultures have conducted lab
testing on these probiotics and found that they are both fine to incubate within their
preferred temperature range of 36 and 42 degrees Celsius.
It is normal for separation to occur when using the reuteri
and gasseri probiotics Here is a video where we discuss
this topic, scan QR code:
INSTRUCTION | P17
Hints & Tips