Items Supplied; How To Use; Making Yoghurt; This Is How Yoghurt Is Made - Silvercrest SJB 15 B1 Bedienungsanleitung

4. Items supplied

1 Yoghurt maker, consisting of:
- 1 base section 3 with electrics
- 1 lid 1
- 7 yoghurt pots 2, 180 ml each
1 Set of operating instructions

5. How to use

• Remove all packing material.
• Check to ensure that all parts are pres-
ent and undamaged.
• Clean the device prior to its first
use! (see "Cleaning" on page 7)
• Place the device on a dry, level, non-slip
surface.

6. Making yoghurt

6.1 This is how yoghurt is
made
To make your own yoghurt you will need:
- 1 l milk or cream
NOTE: The amount of fat contained in the
yoghurt will be the same as the milk you use.
To make creamy yoghurt, do not use milk but
fresh cream, or add some cream to your
milk.
- Several teaspoons of live yoghurt cul-
ture (organic yoghurt, probiotic yoghurt,
home-made yoghurt, commercially
available yoghurt with live cultures).
NOTE: Organic yoghurt, probiotic yoghurt
and your own home-made yoghurt always
contain live cultures. Some commercially
available yoghurts are long-life products
and no longer contain any live cultures. Just
try out your "favourite yoghurt" as the starter
culture and see whether you are happy with
the result.
6
GB
- yoghurt maker
- approx. 10 - 12 hours' time
Milk contains lactose. It is converted into lac-
tic acid by lactic bacteria (yoghurt culture),
so allowing yoghurt to form. So this process
is successful, the yoghurt maker ensures the
best temperature for the yoghurt cultures to
easily propagate.
The milk should not contain any other bacte-
ria as this might contaminate the yoghurt.
Therefore ensure absolute cleanliness, par-
ticularly where the yoghurt pots are con-
cerned. In addition, you can boil the milk
beforehand and allow it to cool down to
around 40°C before adding the yoghurt cul-
ture.
NOTES:
• Home-made yoghurt is generally more
creamy and not as thick as commercial
products.
• Water may separate off during prepara-
tion, but this is normal. Just pour away
the water or mix it back in.
• You can use the yoghurt you have made
to start off the next batch. The more of-
ten you do this, the thinner your yoghurt
will become. If it becomes too thin, you
should start afresh with a new yoghurt
you have bought.
• If you only use 900 ml milk, this will
make your yoghurt a bit thicker.
• If you add 3 - 4 tablespoons of pow-
dered milk, this will make your yoghurt
thicker.
• Yoghurt will become thicker if you let it
mature for a day in the refrigerator be-
fore eating.
• UHT milk does not need to be boiled be-
fore making yoghurt.
• Instead of using yoghurt cultures from
another yoghurt, you can also use yo-
ghurt powder bought from a health
food shop or online.