Elba EYM-A2007E, Owner'S Manual

4

RECIPES & TIPS 

1. Recipes: 

I) Recipe A: 

Fresh milk or pasteurized milk+ lactobacillus or pure 

yogurt. 

- Measure 1400ml (for 7 bottles) of 

fresh milk or pasteurized milk (it can 

be either full cream, skimmed or 

low-fat milk). 

- Add 200ml (1 bottle) pure yogurt 

into the milk (if using lactobacillus, 

the proportion of lactobacillus and 

fresh milk is 1:500), mixing well to 

obtain the mixture of fresh milk and 

pure yogurt (or lactobacillus). 

II) Recipe B: 

Packaged milk without ba lactobacillus or pure 

yogurt. 

- Please refer to above method. 

III) Recipe C: 

Milk made from milk  lactobacillus or pure 

yogurt. 

- Please refer to above method. 

IV) Recipe D: 

Soybean milk (boiled) + lactobacillus or pure yogurt. 

- Please refer to above method. 

2. Tips: 

•

   The lactobacillus is the best choice followed by pure yogurt. 

•

   If milk made from milk powder, it must be filtered. For soybean milk, it is important that 

the soybean milk must be boiled and to be cooled to temperature equal or less than 

40

°

C for making the yogurt. 

•

  If odour is produced after fermenting, this means the milk or any other ingredients 

may be polluted. Do not eat the yogurt.   

•

   If the yogurt has a yellow, white lustre and a form of “bean curd jelly”, it means the 

yogurt is perfect. 

•

   If the operating time is too long, it will produce ramification (yellowish liquids). The 

taste will be very acetous, but, it is normal. The ramification is rich with lactobacillus 

and vitamin B.