Moulinex YG233A10 Manual Del Usuario página 9

YOGHURT MAKING
1) PREPARING THE MIX:
- Thoroughly mix 1.5 litres of milk with
2 fermentation agents of your choice
(yoghurt or freeze-dried fermentation
agent) in a container with a pouring spout.
Avoid frothing the preparation.
- To produce a good mixture, beat the
yoghurt using a fork to create a very
smooth paste and then add the milk,
mixing constantly. If you are using a
freeze-dried fermentation agent, blend
the fermentation agent into the milk and
mix thoroughly.
- Divide the mixture into the pots (C1).
- Place the pots (C1), without their lids (C2),
into the yoghurt maker.
- Put the lid on the yoghurt maker.
2) PREPARING THE YOGHURT MAKER
FOR USE:
Plug in the yoghurt maker. The display will
flash "00".
- Select preparation time using button E1.
Press until the desired time is shown. The
maximum programmable time is 15 hours.
To speed up setting the time, press and
hold button E1 for 2 seconds.
- Press the on/off button (E2). The screen
will light up and show that the programme
has started.
CLEANING
- Always unplug the appliance before
cleaning it.
- Never immerse the base of the appliance in
water. Clean with a damp cloth and warm
soapy water. Rinse and dry.
- When your programme time has finished,
the lit screen will switch off, flashing "00"
and beeping 5 times to alert you. The
beeping can be stopped by pressing the
on/off button.
- Unplug the appliance.
3) STORING THE YOGHURTS:
- Lift the lid. To prevent condensation from
dripping, do not hold the lid over the pots
(C1).
- Using the manual date dial on each lid
(C2), indicate the expiry date for the
yoghurts simply by rotating the top part of
the lid until it displays the desired number.
- Screw the lids (C2) onto the glass pots (C1)
and put them in the fridge for at least 6
hours before consuming. They will be
firmer if you wait 24 hours.
Notes:
- Natural yoghurts can be kept in the fridge
for a maximum of 7 days. Other types
of yoghurt need to be eaten sooner. The
expiry date on the lids should therefore
be set to D+7 for natural yoghurt, with D
being the day on which the yoghurts were
made.
- Never put the appliance in the fridge.
- The yoghurt pots (C1) and the lids are
dishwasher safe.
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FREQUENT PROBLEMS AND SOLUTIONS
PROBLEMS
Yoghurt is too runny. Semi-skimmed or skimmed
milk used without adding
powdered milk (the milk
itself is not sufficiently rich in
proteins).
Yoghurt maker moved
or subjected to shocks
or vibrations during
fermentation.
The fermentation agent is no
longer active.
The yoghurt maker was
opened during the cycle.
Fermentation time too short.
The pots were not properly
cleaned/rinsed.
Fruit added to the yoghurt.
Yoghurts are too sour. Fermentation time
was too long.
A viscous liquid (called whey) Fermentation time was too
has formed on the surface
long.
of the yoghurt at the end of
fermentation.
CAUSES SOLUTIONS
Add 1 yoghurt pot of
powdered milk (2 for skimmed
milk) or use whole milk and ½
pot of whole powdered milk.
Do not move the yoghurt
maker while in use (do not put
it on top of a fridge).
Change your fermentation
agent or brand of yoghurt.
Check the expiry date of your
fermentation agent or yoghurt.
Do not remove the pots or open
the yoghurt maker before the end
of the cycle (around 8 hours).
Keep the yoghurt maker
away from air currents while in
use.
Start a second cycle once the
first cycle has finished.
Before pouring your mix into
the pots, ensure that there
are no traces of washing-up
liquid, cleaning product or dirt
on the inside of the pots.
Consider using cooked fruit, or
using compote or jam (at room
temperature) instead.
Raw fruit releases acids that
prevent the yoghurt from
forming properly.
Ensure you reduce the
fermentation time for your
next batch.
Reduce the fermentation time
and/or add powdered milk.
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