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ENGLISH
BeFore You Start
milk
•
You can use «raw» (fresh) milk, pasteurized or
sterilized milk for yogurt making.
•
Yogurt made of «raw» (fresh) or sterilized milk
with added dry milk is thicker and heavier. Use
sterilized non-perishable milk to prepare thick
yogurt with less fat content.
•
You can use cow‘s or goat‘s milk to make cot-
tage cheese/ cheese. When you make cottage
cheese of goat‘s milk, much whey is produced
and finished product is thicker.
•
Using of milk from different manufacturers
gives different results. Try different brands and
sorts of milk to get the product that meets your
requirements.
milk preparation
•
The temperature of milk effects the yogurt/
cottage cheese preparation time, the opti-
mal milk temperature is 40-43°(milk is hot, but
doesn’t scorch).
•
The temperature of milk must not exceed 40-
43°, otherwise lactobacteria, used for yogurt/
cottage cheese making, will die.
•
Heat the sterilized milk to 40-43°С to reduce
yogurt preparation time and improve the qual-
ity of the finished product.
•
Bring «raw» (fresh) and pasteurized milk to boil
and keep boiling for several minutes, then let it
cool down to 40-43°.
•
Skim off the milk foam after boiling.
Ferment for yogurt preparing
•
As ferment you can use manufactured natu-
ral yogurt with the content of lactobacteria not
less than 100 mln per 100 g. per 100 g.
•
It is desirable that the yogurt used as ferment
is of the same fat content with the milk. Oth-
erwise the whey can separate that will impair
the quality and consistency of the finished
products.
•
Mix the yogurt (100 g per 1 l milk) carefully with
prepared milk and pour it into the cups (7).
•
You can use special ferment, that you can buy
at the pharmacy and healthy food shops. Fer-
ment usually looks like dry mix. Dissolve the dry
ferment in a small amount of milk, then mix it
with the rest of milk.
•
You can use the yogurt made by yourself as fer-
ment for the next portion. Keep this ferment in
the fridge for no longer than 7 days. You can
use the ferment made by yourself repeatedly
for up to 8 times.
Ferment for cottage cheese preparing
•
Use fresh cottage cheese as ferment (100 g
cottage cheese per 1 l milk) Stir the cottage
cheese with some milk first, then pour the re-
maining milk and mix them thoroughly. The
quality of the product depends on homogene-
ity of milk and cottage cheese mixture.
•
You can add 1 tablespoonful of lemon juice to
accelerate the whey separation process.
•
You can use the ferment made by your-
self repeatedly for up to 5 times. Keep the
ready ferment in the fridge for no longer than
7 days.
•
You can also use special ferments (renin, ren-
net extract etc.), that you can buy at the phar-
macy and healthy food shops, to make cottage
cheese.
Cookware
•
All the cookware used for yogurt making should
be sterile. Scald the lids (6, 9), cups (7), pots
(8) and baskets (10), as well as a saucepan for
boiling milk, spoons and kitchen.
Preparation time
–
If you use warm milk with necessary amount
of ferment, average yogurt preparation time
is 6 hours.
–
If you use colder milk, the yogurt preparation
time increases up to 8-10 hours.
–
If you didn‘t use enough ferment, the yogurt
preparation time can increase up to 10-12
hours.
–
Average cottage cheese preparation time is 10-
14 hours. If you use the cottage cheese previ-
ously made in the yogurt maker as ferment, the
cottage cheese preparation time can reduce
to 8-10 hours.
–
Extremely low temperature in the room can in-
crease the preparation time.
Note
:
•
You can set the preparation time within the
range from 1 to 19 hours.
•
The remaining cooking time will be shown on
the display (4) in hours during the preparation.
–
Keep the yogurt prepared in the yogurt maker
in the fridge for about 2 hours.
Storage life
•
Storage life of ready cultured milk foods de-
pends on conditions of fermentation (quality
of milk, cleanness of the cookware used etc.,),
storage conditions and used milk.
•
Average storage life of prepared yogurt or cot-
tage cheese is no longer than 7 days.
PreParatIoN oF Yogurt (basic recipe)
–
Prepare milk.
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