Starting Up The Appliance; Recommended Recipes - WMF 0415200011 Mode D'emploi

Starting up the appliance

▪ Clean the appliance before using it for the first time, as described in the chapter
"Cleaning and Care". The yoghurt mug (2) must be dry before the appliance is used.
▪ For ideal results, place the appliance on a non-slip, vibration-free and water-resistant
surface.
▪ To prepare the yoghurt, you need milk and yoghurt cultures or fresh natural yoghurt.
When using yoghurt cultures it is important to take into account the specific
instructions of the manufacturer. To manufacture yoghurt from natural yoghurt, the
milk must first be heated to approx. 90° C and then cooled to approx. 40° C. If UHT milk
is used, it does not need to be heated first, but at least at room temperature.
▪ Mix the milk (350 ml) with the yoghurt cultures or the natural yoghurt (100 g) and pour
the mixture into the yoghurt mugs (2).
▪ Place the yoghurt mugs (2) with closed lids in the yoghurt maker.
▪ Place the cover (1) on the yoghurt maker and connect the plug to the mains supply.
▪ Press the On/Off button (4) to operate the appliance.
▪ The preset preparation time (10 hours) is displayed on the LC Display (5).
▪ Change the preparation time according to the recipe by pressing the operation buttons (6)
« + » (up to 19 hours) or « - ».
▪ Press the On/Off button (4) again to start the preparation process.
▪ After starting, the appliance counts down the hours. At the end of the preparation time,
an acoustic signal is emitted and the device switches off automatically.
▪ Note: To switch off the yoghurt maker early, press the On/Off button (4) for longer than
3 seconds.
▪ Cool the prepared yoghurt in the refrigerator before eating it.
▪ When preparing fruit yoghurt, add the fruit to the warm yoghurt and then let it cool.
▪ If required, you can write on the surface of the lid (3) to
▪ record the best before date and the type of yoghurt.
▪ Do not keep the prepared yoghurt in the refrigerator for more than 10 days.
▪ The break-proof Tritan® yoghurt mug is particularly well suited for transporting
prepared yoghurt.
Use
Up to three yoghurts can be prepared at one time with the WMF KÜCHENminis® yoghurt
maker. An accessories set with an additional 3 yoghurt mugs (150 ml) is also available.
They can be stored in the storage area on the lid (1) intended for this purpose.
Yoghurt is created through a fermentation process with milk. In principle, any type of
milk can be used: full or skimmed pasteurised milk, full or skimmed UHT-sterilised milk,
raw milk, soya milk, almond milk or powdered milk. Homogenised milk (UHT milk) is best
suited to the fermentation process. Any other type of milk should briefly be heated to 90° C
(just short of boiling) and then cooled to 40° C.
The yoghurt maker has an electronically controlled temperature regulator so that the
fermentation process can progress.
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Recommended preparation times:
Whole milk: 10 or 12 hours
Skimmed milk: 12 hours
Soya milk: 10 or 12 hours
Boiled raw milk: 10 hours
These times apply to milk at room temperature. The colder the milk is at the start, the
longer the preparation time.
You can use several types of fermentation product:
⋅
a dry or freeze-dried yoghurt culture
⋅
a natural yoghurt
⋅
a yoghurt from a previous preparation cycle

Recommended recipes:

Vanilla yoghurt:
Ingredients:
350 ml milk
100 g natural yoghurt
0.5 tbsp. skimmed milk powder
0.5 tsp vanilla sugar
0.5 tsp whole cane sugar
Preparation: Mix together the milk at room temperature with the vanilla sugar and full
cane sugar. Stir the natural yoghurt with the milk powder and mix into the milk mixture
with a whisk. Pour the mixture into the yoghurt mug and place this in the yoghurt maker
for 10 hours. Use a spoon to test whether the required consistency has been achieved,
and either remove the yoghurt or extend the preparation time by an additional hour. Let
the yoghurt cool in the refrigerator and store in the refrigerator until consumption.
Vegan yoghurt with coconut and almond milk:
Ingredients:
2 g yoghurt culture
175 ml coconut milk
275 ml almond milk
0.5 tsp agar-agar
Preparation: First bring all types of milk to room temperature. Dissolve the yoghurt
culture in roughly 100 ml of almond milk and stir well. The almond milk does not need to
be heated. Now open the coconut milk and stir well. Measure 100 ml of coconut milk and
heat up with the agar agar for 2 minutes. Add the rest of the coconut milk and almond
milk to the pan and stir thoroughly. Let the mixture cool down until it is lukewarm. Stir
the luke-warm mixture with the yoghurt culture and divide into the yoghurt mugs. Place
the yoghurt mugs in the yoghurt maker for about 13 hours. Use a spoon to test whether
the required consistency has been achieved, and either remove the yoghurt or extend the
preparation time by an additional hour. Let the yoghurt cool in the refrigerator and store
in the refrigerator until consumption.
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