Domo DO2306Y Gebrauchsanleitung Seite 24

DO2306Y
YOGHURT CULTURE TO START OFF
• An ordinary natural yoghurt (preferably made from full cream milk) with a
recently issued and long shelf life date on the label.
• A homemade yoghurt (preferably keep a batch of homemade yoghurt to serve as
basis for your next batch).
• A freeze-dried yoghurt culture available in various health food shops. In this case
add 2 hours to the time needed ordinarily for preparation.
METHOD OF PREPARATION
Carefully mix the two litres of milk with the start-up culture. I order to obtain
optimum results whisk (beat) the yoghurt culture to a smooth whole and gradually add
the milk.
1. Pour the mixture into the pots (C).
2. Place the pots without lids (D) in the yoghurt maker.
3. Place the lid on the (A) yoghurt maker and plug the machine into the electric
socket.
4. Press on the "On/Off" button (E). The default settings of your yoghurt maker are
set to 9 hours. The indicator lamp (I) will light up.
To adjust the programme time settings:
• The 7 hour programme: press on the 7 hour button (F). The yoghurts will
become creamier. The yoghurt maker will stop automatically at the end of the
selected programme's cycle. You will hear an acoustic signal and the indicator
lamp (I) will begin to flash to indicate that the preparation is ready.
• The 9 hour programme: press on the 9 hour button (G). The yoghurt will
become more solid in consistency. The yoghurt maker will stop automatically at
the end of the selected programme's cycle. You will hear an acoustic signal and
the indicator lamp (I) will start to flash to indicate that the preparation is ready.
• Continuous programme (manually operated): Press on the "Continuous" button.
The yoghurt maker will not switch off or stop automatically. At the end of the
time settings selected by you press on the "On/Off" button to stop the machine.
Tips
• Check afterwards when the yoghurt is cooling whether or not it has fermented
sufficiently. If it has not it means that the yoghurt has had too little time to
ferment. In this case, run through the programme a second time.
• Never move the machine while it is plugged in and operating and avoid shaking/
vibrations, draughts and great temperature fluctuations.
• Heat the milk lightly (37° to 40°C) in order to reduce time needed for the
fermentation process.
• When the yogurt maker is on, make sure you do not open the cover. A change in
temperature may affect the yogurt.
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