Klarstein 10011602 Gebrauchsanleitung Seite 8

When using your yogurt maker for the first time you will need:
• Milk (use any of the following): Whole, 2 %, 1 %, Skim, Soy, Almond, Powdered milk. NOTE: Using
whole milk results in the most flavorful yogurt; other milk products have lower fat content, take
longer to prepare and result in a softer yogurt.
• Purchased plain yogurt with active probiotics (Purchase the freshest available which has the latest
use by date.) NOTE: Do not use liquid, fruit added or flavored yogurts as a starter.
• Freeze dried yogurt starter (available at most health food stores).
You will also need:
• Timer (if unit has on/off toggle switch)
• Thermometer
• Whisk
• High sided saucepan or large microwave safe measuring cup
• Liquid Measuring cup
• Measuring spoon
Preparation
Using boiled milk: (This results in firmer yogurt). NOTE: This method is not suggested for Soy and
Almond Milk.
1. Add milk to straight sided saucepan or microwave safe measuring cup.
2. Heat over medium high heat to boil or heat in microwave, whisking milk occasionally. Watch milk
carefully. As milk begins to boil it will rise quickly up the sides of the pan or measuring cup. Re-
move immediately to avoid run over. NOTE: If using raw milk allow milk to boil several minutes,
stirring constantly, to avoid run over.
3. Set milk aside and allow it to cool to 35 - 43 °C. If desired, place milk in bowl of cold water to
quicken the process.
4. Using a whisk, gradually blend half of the cooled milk to the milk starter culture until very smooth
and well blended. NOTE: If using previously prepared yogurt from the yogurt maker use within 3
or 4 days.
5. Add to remaining milk and whisk until fully blended and no lumps remain.
6. Pour into clean jars up to just below the threads of the jar and/or into rectangle plastic box wit-
hout the plastic mesh strainer.
Yoghurt Preparation
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