Greek Yoghurt; Problems And Solutions - Westfalia 87 73 45 Bedienungsanleitung

2. Press the button Set (A) once. When the control light Time (C) lights
up green, you can change the settings with the +button (B) or the
–button (E).
When the control lights light up red permanently the yoghurt maker
starts with the ripening process.
Hints:
 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.

Greek Yoghurt

Greek yoghurt is much thicker in consistency than regular yoghurt
because the extra liquid (whey) has been strained out. The extra whey
has additional protein and nutrients. It can be used as addition in soups,
smoothies and shakes.
1. Put the strainer (7) into the large container
(8) and pour the ready yoghurt into the
container.
2. Place the ready yoghurt into the refrigera-
tor. Please not you will need approx. 4 l
regular yoghurt to get approx. 1 l of Greek
yoghurt.

Problems and Solutions

The Yoghurt is still liquid after 8 hours.
 The milk may still have been too hot when mixed with the cultures.
Please make sure the milk is not over 44° C when the cultures are
added.
Operation
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