Hints And Tips - Lakeland 3440/19574 Anleitung

HINTS AND TIPS

THE STARTER
• Use unflavoured low-fat natural yoghurt, the freshest available with a long Use By date.
• If you make yoghurt regularly, save a couple of teaspoons of unflavoured yoghurt from
your last batch to start your next.
• Yoghurt made from long-life UHT or evaporated milk tends to be the best starter.
THE MILK
• Long-life UHT and evaporated milk make the best yoghurt.
• Pasteurised milk often causes problems as it must be very fresh. It must be boiled, then
not too hot or too cold before use. If in doubt about temperature, please check the milk
with a cooking thermometer.
• To make thicker yoghurt, add 2 tablespoons dried skimmed milk powder to the milk
before boiling.
THE LOCATION
• Yoghurt will take longer to make in a cool, draughty room.
• If your kitchen is too cold (under 20°C) the Yoghurt Maker will need plugging in for
5 minutes to warm up before using.
• If possible, choose a draught-free position; draughts will cool the Yoghurt Maker.
• Movement will cause separation and uneven texture so avoid moving the Yoghurt Maker
and do not place it on top of a source of vibration e.g. fridge or washing machine.
• Keep the Yoghurt Maker away from heat sources such as ovens and stovetops.
Do not place it on a shelf above a radiator.
THE YOGHURT MAKER
• The incubation process is vital for success. Tempting though it may be, please don't lift
the lid or stir the yoghurt before 8 hours have elapsed.
• To speed up the incubation, plug in the Yoghurt Maker for 5 minutes before adding the
mixture.
• If the power light does not come on, check the plug, fuse and socket. If in doubt, please
consult a qualified electrician or call the helpline on 015394 88100.
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