This yogurt maker with a capacity of 7 jars (142 ml each) allows you to bring classic or original yogurt recipes to life.
Yogurt requires careful preparation, following a particular set of rules: the jars should not be heated for too long (or it will be bitter), or for too short (or it will be too runny). In order for the starter cultures to develop properly, the milk must be kept at a temperature between 40 and 45°C for 6 to 10 hours.
This yogurt maker ensures your jars are at the right temperature by offering a precise and constant heating with a power of 12 W throughout the preparation.
A "best before" date is found on the back of each jar. The yogurt must be eaten within 8 to 10 days.
The handles on the side ensure a better grip.
You can make yogurt either from the starter cultures or from another yogurt. Use whole UHT milk and not skimmed UHT milk.
Using the yogurt maker at home, with its reuseable jars, helps avoid non-recyclable plastic waste.
First of all, carefully mix one litre of milk at room temperature with one whole milk yoghurt at room temperature. Then divide the mixture between the pots and put them in the yoghurt maker. Put the lid on the yoghurt maker, then plug it in.
The markers on the lid (from 1 to 12) show the time at which the yoghurt will be ready. Make the graduation coincide with the mark located on the body of the appliance: if it is midday and you select a preparation time of 8 hours, set the graduation to number 8. Then, press the switch to start the preparation process. The light indicator will come on. Once the preparation time has ended, it is up to you to unplug the appliance and store the yoghurts in the refrigerator.
For your yoghurt maker to work correctly, you should not move it while it is in operation, you should avoid putting it in places subject to vibrations or exposed to draughts. You must never put the appliance in or on the refrigerator.
The milk is transformed into yoghurt through fermentation at an ideal temperature and for a specific time; these functions are carried out by the yoghurt maker. Milk is a fermenting agent that constitutes a natural "catalyst" which is essential for this transformation.
One individual pot (150 gr) of natural plain fresh yoghurt found in the shops (preferably made from whole milk), with the longest best before date possible. OR Lyophilised dry ferment or dried yoghurt culture (bought in supermarkets, pharmacies and certain health food shops). Use the activation time and quantity of ferment/starter recommended in the manufacturers instructions. OR One pot of plain yoghurt you have already made in your yoghurt maker. WARNING: when you have made your first set of yoghurts, you simply need to keep one jar aside in order to serve as the ferment for the others. After 5 sets, the ferment should be renewed because after a while it becomes weaker and provides for a less solid consistency.
Before cleaning the appliance, unplug it. You should never put the body of the appliance in water. Clean it with a damp cloth, warm water and soap. Rinse and dry it. You can put the yoghurt pots, pot lids and yoghurt maker lid in the dishwasher.
After following the instructions in the user manual for starting the appliance, make sure that your electrical socket is working by plugging another appliance. If it still does not work, do not try to dismantle or repair the appliance yourself and take it to an approved repair centre.
It takes 8 to 15 hours to obtain good yoghurt. The preparation time impacts the yoghurt consistency and taste. With longer time, the yoghurts will have more bitter flavour and firm consistency; with shorter time, they will have sweeter flavour and more liquid consistency.
Several possible causes: • Use of semi-skimmed or skimmed milk without adding milk powder (the milk used on its own is not rich enough in proteins). → Add 1 yoghurt jar of milk powder (2 with skimmed milk) or use whole milk and a half a jar of whole milk powder. • The yoghurt maker was moved, bumped or vibrated during fermentation. → Do not move the yoghurt maker while it is working (do not place it on a refrigerator). • The ferment is no longer active. → Change ferment or brand of yoghurt. Check the use-by-date of your ferment or your yoghurt. • The yoghurt maker was opened during its fermentation cycle. → Do not remove the jars or open the yoghurt maker before the programme is finished (around 8 hours). Keep the yoghurt maker out of draughts while it is operating. • Fermentation time too short. → Start a second cycle at the end of the first. • The pots haven’t been properly cleaned/rinsed. → Before pouring your preparation into the pots, check that there are no traces of washing-up liquid, household cleaner or dirt on the inside of the pots. • Fruit added to the yoghurt. → Try cooking fruits, or preferably use commercial stewed fruits or jams (at room temperature). Raw fruits will release acidic substances which prevent the yoghurt from forming correctly. • Use the milk and ferment at room temperature or slightly warm (heat to 37°C or 40°C and measure using a thermometer). Do not use milk straight out of the refrigerator.
Plain yoghurts can be kept in the refrigerator for a maximum of 7 days, depending on the freshness of the milk. The best before date for natural yoghurts will be the date the yoghurts were made plus 7 days.
For good results and ease of preparation, use whole or semi-skimmed UHT milk or reconstituted milk powder. Fresh milk (untreated) or pasteurised milk needs to be boiled and then cooled and sieved in order to remove the skin.
You could use other animal milk (goats, ewes, mares) or plant-based milk (soya). These types of milk will give less consistency yoghurt than cow's milk. Yoghurts should not be made with rice milk, hazelnut milk or chestnut milk due to lack of consistency.
Fruit has been added to the yoghurt, try cooking fruits, or preferably use commercial stewed fruits or jams (at room temperature). Raw fruits will release acidic substances which prevent the yoghurt from forming correctly.
This is an element that causes lactic fermentation, turning milk into yoghurt using heat. You can buy and use yoghurts which naturally contain lactic ferments, or buy powdered ferments at the pharmacist or in a natural products store. You can then use one of your "home-made" yoghurts for future batches, but must renew the ferment at the end of 5 to 6 subcultures to get optimal results and a more solid consistency.
• The longer the cooking time, the thicker and more acidic the yoghurt will be. • The shorter the cooking time, the softer and more liquid the yoghurt will be. You need to find the ideal cooking time in accordance with your tastes.