SEVERIN JG 3518 Mode D'emploi page 12

∙ During operation, the appliance must
be placed on a level, non-slip surface,
impervious to splashes and stains.
∙ Do not allow the appliance or its power
cord to touch hot surfaces or to come
into contact with any heat sources.
∙ Always remove the plug from the wall
socket
- in case of any malfunction,
- after use, and also
- before cleaning the appliance.
∙ When removing the plug from the wall
socket, never pull on the power cord;
always grip the plug itself. Do not let the
power cord hang free.
∙ No responsibility will be accepted if
damage results from improper use, or if
these instructions are not complied with.
Before using for the first time
∙ Before the appliance is used for the
first time, all parts must be cleaned as
described in Cleaning and care.
Preparing the ingredients
∙ To make yoghurt you will need the
specified amount of milk and, to start
the fermentation process, natural fresh
yoghurt (not heat-treated and without
sugar, fruit or fruit juice).
∙ Dry culture (yoghurt powder) can be
used instead of fresh yoghurt.
∙ Generally, any sort of cow's milk can
be used. Sterilised or U. H. T. milk will
give the best results. Any other sort of
milk should be heated up to 90 °C for a
short time before use. Allow the milk to
cool down to approx. 40 °C afterwards.
Higher temperatures could destroy
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the yoghurt cultures.
∙ Vegan yoghurt can be made of soy or
coconut milk. Oat or almond milk are not
suitable.
Hint:
∙ Yoghurt made from plant-based milk
turns our rather creamy and less
solid. If desired, we recommend to
add starch (1-2 table spoons per 1 L
milk). Stir the starch into a small
amount of milk. Let the remaining
milk reach boiling point, stir in the
starch and let it simmer at low heat
for around 2 minutes; this will help
to prevent any 'floury' flavour. Let
the milk cool down to below 40 °C
afterwards.
∙ The amount of starch may be varied
according to taste.
Preparing the glass jars
∙ Ensure the glass jars are clean and dry.
∙ 1 to 2 teaspoons of natural yoghurt are
needed per glass jar.
∙ When using of yoghurt powder, follow
the manufacturer's instructions.
∙ Each glass jar has a capacity of about
150 ml.
∙ Hint:
The milk and the starter culture from
yoghurt or powder should be of the
same temperature. We recommend
room temperature.
∙ If required, briefly heat up the milk to
90 °C and then allow it to cool to below
40 °C.