Producing Greek Yoghurt - Silvercrest SJBG 20 A1 Bedienungsanleitung Und Serviceinformationen


You need 1 litre of milk (for example, Milbona UHT milk 3.5% fat). If you use unpasteurised
milk, you must boil it in advance in order to kill germs and bacteria. Let the milk cool down
again. UHT milk does not have to be boiled. To achieve an optimum result, the milk should be
at room temperature.

Pour the milk (1 litre) into the pink container (4).

Stir 50g of yoghurt with live yoghurt cultures (for example, Milbona natural yoghurt 3.5% fat)
into the milk. The yoghurt should be at about the same temperature (room temperature) as the
milk.
Note: If you would just like to produce natural yoghurt, you can use a maximum of 1.3 litres of
milk and 100g yoghurt with live yoghurt cultures.

Place the pink container (4) into the yoghurt maker (6).

Place the cover (2) on the pink container (4).

Place the cover (1) on the yoghurt maker (6).

Insert the mains plug into a socket that is easily accessible.

Switch on the yoghurt maker (6) using the on/off switch (8). The power indicator (9) lights up.
The bottom area inside the yoghurt maker (6) can become very hot. Do not touch it
during operation. Let the bottom area cool down completely after operation before you
touch it. There is a risk of injury.

The yoghurt takes approximately 10 hours to mature. The duration of the maturing process
depends on the ingredients used.

Switch off the yoghurt maker (6) using the on/off switch (8). The power indicator (9) goes out.

Remove the mains plug from the socket.

Remove the cover (1) from the yoghurt maker (6). Make sure that the condensation on the
cover (1) does not run over the housing of the yoghurt maker (6).

Remove the pink container (4) and its cover (2) from the yoghurt maker (6).

Let the yoghurt cool slightly. Then store the yoghurt in the refrigerator for approximately 24
hours before you consume it. Stir the yoghurt before consuming it.

Clean the yoghurt maker (6) and its accessories as described in the section "Cleaning".

Producing Greek yoghurt


Remove your home-made yoghurt from the refrigerator after about 24 hours. Remove the cover
(2) from the pink container (4). Place the strainer (3) in the white container (5). Now, pour the
yoghurt into the strainer (3) and drain the whey in the refrigerator for approximately 2 hours.
Then pour the Greek yoghurt into the clean pink container (4) and stir it. Place the cover (2) on
the pink container (4) and store the Greek yoghurt in the refrigerator.
SilverCrest SJBG 20 A1
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