Preparing Of Yoghurt - Westfalia 88 60 76 Bedienungsanleitung

Preparing Yoghurt

As the base product, you can use full milk, semi-skimmed, skimmed
milk or pasteurised milk.

Pasteurised milk is suited best, other sorts of milk must be pasteur-
ised, i.e. it must be heated to just below boiling point for a short time to
kill harmful bacteria or fungi.

When you add the yoghurt cultures, the milk must not be warmer than
44° C.
1. Thoroughly rinse the yoghurt container with hot water. Pour 1 l milk
into the container. Put the amount of ferment recommended by the
producer of the ferment (e. g. knife tip) or two spoonful of yoghurt
(preferably with the same fat content as the milk). Carefully stir the
ingredients well until smooth.
2. Close the lid and insert the power plug to a wall socket.
3. Press the button Menü until the programme 9 (Yoghurt) appears on
the display. Press the button
4. When the time runs out you will hear a confirmation sound.
5. Pull the power plug, fill the ready yoghurt in a separate container and
place the ready yoghurt into the refrigerator.
Hints:
 For changing the preparation time, first select the programme 9
(Joghurt) on the display and then press the buttons Zeit
change the time. Press the button
 After 8 hours you will have mild and after 10 hours you will have firm
yoghurt. The ripening time influences the consistency and the taste of
the yoghurt. More time means firm yoghurt and a more intense taste.
 Consume the ready yoghurt within 3 – 4 days.
 You can add flavours to further refine your yoghurt such as juice,
honey, fruits or finely pureed pulp.
 Yoghurt cultures can be re-used for up to four times to produce new
yoghurt from old. After that new cultures should be used.
All manuals and user guides at all-guides.com
Recipes
.
, to start the programme.
45
, to