Preparation - Staba IC 110 Mode D'emploi

∙ If the setting button is pressed, 8:00 hours will light up and DIY will flash. By using
the + button, the time can be changed in steps of 10 minutes up to 99 hours, or
with the – button up to 1 hour.
∙ Press the Start/Stop button to start the self-selected program.
∙ Once the time run out, 0:00 lights up in the display.
∙ If the yoghurt program is not stopped with the Start/Stop button, it will cool down
for 8 hours. The display shows - - - - , then it turn into stand-by.
Plain yoghurt...
... is a sour milk-type product obtained from UHT-milk with a fat content of 1,5 – 3,5%
and the influence of bacteria. The milk is inoculated with yoghurt cultures or fresh
plain yoghurt. At an average temperature of 42°C, the lactic acid bacteria multiply.
Once enough lactic acid is produced, protein is precipitated and the milk thickens.
There are clockwise and anti-clockwise lactic acid bacteria. Clockwise lactic acid bac-
teria play an important role in carbohydrate metabolism as the body make better
use of it. If you had digestive problems after eating some yoghurt, then maybe too
much anti-clockwise lactic acid was the cause, as they are broken down more slowly.
The consistency of the yoghurt is dependent on the fat content of the milk used. At
a fat content of 3,5% the yoghurt gets a little firmer, with 1,5% softer. Any other
milk should be heated up to 80 – 90°C and cooled down to 40°C. Do not refrigerate
yoghurt for more than 10 days.

Preparation:

You can use both UHT milk and pasteurized fresh milk. For off-farm milk (milk dispen-
ser / milk refuelling station), the milk must be boiled first and cooled to at least 35 ° C.
Stir one cup of yoghurt (125gr) into 0,75 litre of milk and fill into the yoghurt contai-
ner. Then, place into the device and start the yoghurt program.
Mature Time:
The milk mixture should be left in the appliance for at least 8h. The longer the
yoghurt matures, the tastier it becomes. The colder the mixture, the longer the timer
has to be set. Use a spoon to check the consistency and, if necessary, increase the
timer. Do not move the device during the mature time, otherwise the yoghurt might
not thicken.
One cup of the finished Yoghurt can be used as the starter culture, but not more
than approx. 20 times, as the effect is not so good any more. Keep the ready yoghurt
always in the refrigerator. Ingredients such as sugar, fruits or flavours can be added
later to the plain yoghurt.
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