Unold Backmeister MULTI 68211 Bedienungsanleitung Seite 42

Cleanliness and exact temperature control are the most important fac-
tors during the preparation of yoghurt. We recommend to use a yoghurt
thermometer.
We have used VITAL ferment of the company A. Vogel, which are avai-
lable in German chemists or health-food shops.
Please contact the manufacturer, if you want to know these products
are also distributed in your country or use products which are available
on your national market:
Bioforce GmbH A. Vogel
D 75465 Konstanz
www.bioforce.de
For approx. 1 liter of yoghurt you need:
1 liter of milk (fresh milk, homogenized milk or soy milk)
1 sachet of yoghurt ferment
Poss. 2-3 tblsp milk sugar to get a firm yoghurt
Please follow the instruction of the ferment manufacturer and use the
type of milk indicated on the package. The indications below are for
products of the above manufacturer.
Yoghurt L(+) for cow milk (full-fat and low-fat), lactose-free milk and
soy milk. The yoghurt prepared with this ferment can be used up to 14
times to produce another set of yoghurt. In order to reuse the yoghurt
just keep 4-5 tblsp of the prepared yoghurt and add it to the milk when
preparing the next batch of yoghurt. However, the maximum storage
time for the joghurt is maximum 3 days. After this time you should either
prepare the next batch of yoghurt or use fresh ferment.
When using soy milk, you should add one additional table-spoon of
sugar to get a firm yoghurt.
Yoghurt Natur for cow or goat milk can bis used up to 24 ti-mes for the
preparation of fresh yoghurt.
1 liter of fresh or freshly pasteurized full-fat milk (optionally soy milk).
When using fresh milk, the milk should be heated to 85-90°C before
preparing the yoghurt and should be used at a temperature of approx.
38-39°C. The heating destroys poten-tial germs.
We recommend a programme time of 7 hours and 30 minutes. If the
yoghurt is still too sour you can reduce the programme time by pressing
the button MIN in steps of 10 minutes by 1 – 1,5 hrs.
Principally the yoghurt becomes the more firm the longer you run the
programme.
42
THE PrEParaTION OF yOGHUrT
Brühlstr. 15
bioforce@bioforce.de
INsErT THE BaKING rEcIPIENT
The Quantanium-coated bread recipient is also used for the preparati-
on of yoghurt. Please clean the recipient and the kneading blade very
carefully before preparing the yoghurt in order to remove all eventual
residues from previous preparation. Sterilize the recipient by pouring
boiling water into the recipient. Shake it carefully and pour the water
out. Then insert the recipient and the kneading blade in the baking
chamber.
FILL IN THE INGrEdIENTs
For the preparation of yoghurt you need:
Full-fat yoghurt
- 1 liter of full fat milk (approx. 38-39°C warm), e.g. homogenized milk
- 1 sachet of yoghurt ferment Natur
- Poss. 2 tblsp milk powder
soy yoghurt:
- 1 liter of soy milk (approx. 38-39°C warm)
- 1 sachet of yoghurt ferment L (+)
- Poss. 1 tblsp of cane sugar
Fill the ingredients in the bread recipient and close the recipient with
the separate plastic lid.
sELEcT THE PrOGraMME
Close the bread maker lid and put the plug into a power socket. If no re-
cipient is inserted, the display shows
is correctly inserted and clicked into place.
First press the button FUNKTION/FUNCTION to select the function
mode BROT/BREAD , then press MENÜ to select the programme
YOGHURT . The display shows the programme number 12 for the
programme YOGHURT .
The basic presetting is 4 hours at medium temperature.
By pressing the button STD/HRS and MIN the preparation time can
be extended to a maximuim time of 8 hours. The longer the preparation
time, the more firm the yoghurt.
By pressing the button TEMPERATUR you can adjust the temperature
to low (display HELL) or high (display DUNKEL). The higher the tem-
perature, the more firm the yoghurt.
We recommend a preparation time of 7,5 hours at medium tempera-
ture. If you want a firm yoghurt in short time, you can reduce the time
by pressing the button MIN in steps of 10 minutes and increase the
temperature.
Please bear in mind:
The timer function is not available in the programme YOGHURT.
After having done all presettings you can start the programme by pres-
sing the button START/STOP .
Please avoid any shocks or vibrations during the preparation.
ENd OF THE PrOGraMME
After the end of the programme remove the recipient by turning it coun-
terclockwise.
Fill the yoghurt into a suitable storage recipient and store it in the refri-
gerator. The full taste develops in about 12 hours.
Do not add fruit, chocolate chips etc. during the preparation time.
Flavours can be added to the finished and cooled yoghurt.
. Please check, if the recipient