oneConcept 10029903 Handbuch Seite 20

When the ambient temperature is low, this product is used as follows:
• Prepare the milk, dry milk or soybean milk and pour 40~60 °C warm water into the main body;
• Place the glasses (containing the prepared milk, dry milk or soybean milk) inside the main
body, mount the cover and power on;
• After the screen lights on, set the time to 8-12h. After making yogurt, the power supply
is cut off.
Storage
The fermented yogurt is warm, and it can be eaten immediately or after being stored in ref-
rigerator for better taste. However, yogurt shall not be placed in cold storage for more than
10 days. It is better to finish it in 3 days as it contains the most active lactic acid bacteria
and it is most nutrimental.
Tips:
• The yogurt is fermented by anaerobic bacteria, so the container must be sealed during
making;
• If it becomes sour or is curdled, it means good fermentation. If much air and odor appears
after fermentation, water or dry milk is polluted, and yogurt shall be dumped;
• Too long fermentation may generate a lot of fluid (light yellow) and make it sourer. The
fluid can be drunk (as it contains much lactic acid, Vitamin B and other nutrients) sepa-
rately or mixed with yogurt;
• For children, full cream dry milk or fresh milk is suitable. For obese children or people on
diet, low cream/nonfat dry milk or fresh milk is suitable.
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