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CLEANING AND MAINTENANCE
• Unplug the appliance and wait for it to cool down completely.
• Wash the pan and the kneading paddle using hot soapy water.
If the kneading paddle stays in the pan, soak it for 5 to 10 min.
• Clean the other components with a damp sponge. Dry thoroughly.
•
No part whatsoever is machine washable.
• Don't use any household cleanser, abrasive pads or alcohol. Use
a soft, damp cloth.
• Never submerge the appliance's body or the lid.
•
Raw milk (farm milk): this type of milk must be boiled beforehand.
We recommend boiling
it for a sufficient length of time. Next, let it cool before placing it in the appliance.
•
Powdered milk:
this type of milk produces a very creamy yoghurt. Always follow the instructions
appearing on the manufacturer's packaging.
Fermentation Agent
For the yoghurt
The fermentation agent may be:
• A
plain yoghurt
purchased in a store, whose expiration date is the latest one available.
• A
freeze-dried fermentation agent or lactic cultures
. In this case, follow the activation
duration indicated in the fermentation agent's instructions for use. These agents are available
in supermarkets, pharmacies and some health food stores.
• One of your
recently prepared yoghurts
– this must be a plain yoghurt, the most recent
possible. This process is called a “culture”.
The properties of the agents may be destroyed by overly elevated temperatures.
Fermentation Time
• Depending on the basic ingredients used and the desired result, the fermentation of the
yoghurt will take between 6 and 12 hours.
Once the cooking is done, put the yoghurt in the refrigerator for at least 4 hours, and consume
it within 7 days.
Rennet (for soft white cheese)
To make your cheeses, you can use some rennet or an acidic liquid such as lemon juice or vinegar
to curdle the milk.
Liquid
6 hrs.
7 hrs.
8 hrs.
9 hrs.
10 hrs.
11 hrs.
12 hrs.
Firm
Sweet
Sour
