Klarstein 10031316 Manual Del Usuario página 13

Tips
Milk contains lactose. It is converted into lactic acid by lactic bacteria (yogurt
culture), allowing yogurt to form, so this process is successful. The yogurt maker
ensures the best temperature for the yogurt cultures to easily propagate.
The milk should not contain any other bacteria as this might contaminate the
yogurt. Therefore ensure abso- lute cleanliness, particularly where the yogurt
ports are concerned. In addition, you can boil the milk before- hand and allow it to
cool down to around 40 degree before adding the yogurt culture.
RECIPES
Recipes for plain yogurt
Yogurt culture for starters
1. Milk: 1400 ml
2. Yogurt culture: 2 g
Fresh yogurt for the beginning
1. Milk: 1200 ml
2. Fresh yogurt: 130 ml
Note: Do not use expired milk or expired yogurt.
Recipe ideas for yogurt
You can use plain yogurt to make fruit yogurt or flavored yogurt. There are no
limits to your creativity. However, do not do this until the yogurt is ready or your
recipe will not succeed.
Fruit yogurt: Mix in fresh fruit, or foods that are fruit based like jam.
Other flavors: Add sugar, vanilla, nuts, chocolate sprinkles, nougat, coconut flakes
and other flavors to the yogurt.
Tsatsiki: Add chopped cucumber, garlic and olive oil.
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