Lagrange 439 Notice page 37

PRACTICAL SUGGESTIONS
Choice of milk:
Whole or semi-skimmed UHT milk is easier to use (these types of
*
milk do not require boiling).
Raw or pasteurized milk (homogenized,
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boiled (it would be dangerous to use raw milk without first boiling
it) and cooled and then strained to remove the skin.
Whole milk produces a yogurt that is more creamy and tasty.
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For yogurt with a firmer consistency, add about
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powdered milk.
Expect 8 to 10 hours for preparation of yogurt with whole milk,
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to hours for yogurt with semi-skimmed milk and
10 12
hours for yogurt with skimmed milk.
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The ferment:
You can use several types of ferment:
Plain yogurt sold in stores.
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Yogurt that you made before (remark: do not use yogurt that you
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have made more than 5 times because this will dimini-sh the result).
A freeze-dried ferment (in this case, add two hours to the
*
preparation time).
2 % or skimmed) must be
5 teaspoons of
to
12
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CONSERVATION
Keep your yogurt chilled, in a refrigerator.
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Do not keep it in the refrigerator for more than
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UPKEEP
WARNING: never put the base of the unit or the plug into water..
Base of the unit and plastic covers: clean the base of the
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yogurt maker with a moist sponge and a little dishwashing liquid.
Dry it thoroughly. Do not put the plastic covers into a dishwasher,
wash them by hand.
Glass jars: the jars can be put in a dishwasher. They should be
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thoroughly dry before they are placed in the yogurt maker.
To remove the markings from a lid, wipe with a dry cloth.
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E N G
days.
7