Moulinex Yogurteo YG231E32 Manual De Instrucciones página 10

RECOMMENDATIONS
• B B e e f f o o r r e e u u s s i i n n g g f f o o r r t t h h e e f f i i r r s s t t t t i i m m e e : : clean
the jars (C1) and the lids (C2, A1 and
A2) using warm soapy water or in the
dishwasher. To clean inside the tank
(B), simply use a damp sponge.
Never plunge the body of the
appliance into water.
• W W h h i i l l e e i i n n u u s s e e : : never use the yoghurt
maker while it is running, and above
all do not open the lid (A1). Do not
TIPS FOR CHOOSING YOUR MILK AND FERMENT
1 1 ) ) C C H H O O O O S S I I N N G G Y Y O O U U R R M M I I L L K K
- For practical reasons, it is preferable
to choose a whole or semi-skimmed
milk which does not need to be
boiled (UHT milk or milk powder). Raw
milk (fresh) or pasteurised milk needs
to be boiled and then cooled and
sieved in order to remove the skin.
O O b b s s e e r r v v a a t t i i o o n n s s : :
- Whole milk makes for a firmer and
more flavoursome yoghurt.
- Raw or pasteurised milk contains
more vitamins and trace elements.
- To make yoghurts with a better
consistency, you can add one or two
tablespoons of powdered milk to your
litre of milk, stirring carefully.
- Use the milk at room temperature or
slightly warm (heat to 37°C or 40°C).
Do not use milk straight out of the
refrigerator.
MAKING THE YOGHURTS
1 1 ) ) M M A A K K I I N N G G T T H H E E M M I I X X T T U U R R E E
- Mix the litre of milk very carefully with
the ferment
(yoghurt or lyophilised dry ferment) in
a recipient with a spout. Be careful
not to froth this mixture up.
- For the best results, mix the yoghurt
using a fork in order to transform it
you have chosen
place the yoghurt maker in any
place where there may be
vibrations (for example above a
refrigerator) or which is exposed to
draughts. Complying with these
recommendations will ensure
successful yoghurts.
To make your yoghurt, you will need a
litre of milk and a ferment.
2 2 ) ) C C H H O O O O S S I I N N G G Y Y O O U U R R F F E E R R M M E E N N T T
Your ferment can be made either:
- using plain yogurt found in the shops
(preferably whole yoghurt), with a
best before date that is as far away
as possible.
- using lyophilised dry ferment (bought
in supermarkets, pharmacies and
certain health food shops). In this
latter case, observe the activation
time recommended on the ferment
instructions
- using another yoghurt you have
already made.
I I m m p p o o r r t t a a n n t t : : when you have made your
first set of yoghurts, you simply need to
keep one by in order to serve as the
ferment for the others. After 5 sets, the
ferment should be renewed because
after a while it becomes weaker and
provides for a less solid consistency.
into a smooth paste and then add
the milk, stirring all the time. If you are
using a lyophilised ferment, fold the
ferment into the milk gently and mix
very carefully.
- Divide your mixture into the jars (C1).
- Place the jars (C1), without their lid
(C2), into the yoghurt maker.
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