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Instructions for use
GB
Before using
Read the operating instructions
attentively. It contains important
hints for the use, security and
maintenance of the appliance.
Keep it carefully and pass it on to
the next user, if necessary.
The appliance should only be
used for the purpose mentioned
in these operating instructions.
This appliance is intended for
domestic use and similar applica-
tions, such as:
- in staff kitchens in shops, offi-
ces and other commercial
establishments;
- in agricultural establishments;
- by guests in hotels, motels and
other accommodation facilities;
- in bed-and-breakfast facilities.
The appliance is not intended for
purely commercial use.
Be sure to follow the safety infor-
mation when using the appliance.
Technical Data
Rated voltage:
230 V 50 Hz
Power consumption: 10 watts
Protection class:
II
Security hints
• Do not pull the cord over sharp
edges or jam it, do not allow it
to hang down and protect it
from heat and oil.
• Do not put the appliance on
hot surfaces, e. g. cooking
plates and do not operate it
near open fires.
• Do not disconnect the plug by
pulling at the cord or with wet
hands.
• This appliance is not meant to
be used by persons (including
children) with reduced physical,
sensorial or mental capacities
or in absence of the necessary
experience and/or knowledge -
unless they are supervised by
a person responsible for their
safety and from whom they get
instructions on how to use the
appliance.
• Keep out of reach from children.
• If the following happens do not
use the appliance or unplug it
immediately:
- the appliance or cord is
damaged
- any defect after dropping the
appliance or something
similar is suspected.
In these cases have the appli-
ance repaired.
• Unplug the appliance:
- in case of malfunctions
during operation
- before cleaning and mainten-
ance
- after use.
• Do not immerse the appliance
in water.
• In case of misuse, wrong
handling or incorrect repair no
liability will be taken for possi-
ble damages. In such cases
guarantee abligations are
excluded as well.
• The appliance is not designed
for commercial purposes.
• In case the cord of this appli
ance is damaged, it has to be
replaced by an authorised ser
vice agent of the manufacturer
or a person having similar
qualifications. Substantial dan
gers for the user appear from
inappropriate repairs.
From milk to yoghurt
„Yoghurt" says the encyclopedia
„is a creamy, aromatic form of
sour milk produced by certain
bacteria in thickened milk; impor-
tant dietary food."
For the making of yoghurt milk
has to be „inoculated", that is by
adding lactid acid bacteria, the
so-called starter, the maturing
process is initiated.
For such a starter one can use a
special yoghurt ferment or a
commercial yoghurt that has no
added flavor. At 40
C these bac-
O
teria thrive ideally.
H-milk (specially treated milk that
keeps longer) produces firm
yoghurt, unskimmed milk produ-
ces less firm yoghurt and skimmed
milk produces very soft yoghurt.
If you add a little milk powder
they will produce a firmer
yoghurt.
Preparations
In the six jars you can process a
total of 1l of milk. The milk must
be heated up to the point just
before boiling. H-milk is already
highly heated-up and homogeni-
zed, however if you want to be
sure this milk should also be
heated up.
Before „inoculating" cool the milk
below 42
C, a higher temperature
O
kills the necessary yoghurt
bacteria, a temperature below
20
C keeps them from becoming
O
active. For 1l of milk you need 1
bag of yoghurt ferment or approx.
150 ml fresh naturalyoghurt
without added flavor. Heat trea-
ted yoghurt can not be used as a
starter because micro-
organisms were eliminated. The
fat content should correspond to
that of the milk or it will result in
very runny yoghurt.
Stir the starter carefully in a bigger
receptacle into the milk, it must
be spread evenly in the milk. If it
is spread unevenly the yoghurt
will be solid at the bottom and
runny on the top.
Only use fresh ferment from a
health food shop. Old ferment
requires a longer maturing pro-
cess - overly old ferment can be
totally useless.
Yoghurt that has been made with
ferment can be subsequently
used as a starter. Just add one
glass of it to 1l milk.
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