Advice For Use; Advice From Chefs; How Does It Work - Cuisinart YM350E Instructions

"0" and beep 3 times to indicate that the yogurt maker has
completed the process.
15. Water may condense on the lid of the yogurt maker. When you
remove the lid, make sure you don't let any of the water drip
into the prepared yogurt.
16. Cover the individual pots with their lids and place them in the
refrigerator for at least 4 hours before eating the yogurt.
Important:
The yogurt maker must remain perfectly still during the entire
incubation process. Do not move the unit and do not remove the
pots.
B. ADVICE FOR USE
• Longer cooking times produce firmer and yogurt that is slightly
more acid.
• Be careful not to heat the milk for too long, nor at a temperature
that is too high.
• Always check the temperature of the milk with a thermometer.
• The yogurt can be kept for 7 to 10 days in the refrigerator.
• You can add various flavours and sweeteners to your natural yo-
gurt once it has been refrigerated. It is also possible to sweet-
en the mixture when preparing it. To do so, add the sugar (the
equivalent of one to three spoonfuls per pot) at the same time
as the fermenting agent. Then whip the mixture until the sugar
is mixed in evenly.
• For firmer yogurt, without heating the milk: add 10 tablespoons
of powdered milk to the pasteurised milk at room temperature
before pouring the mixture into the pots.
• If the yogurt does not thicken, here are some possible reasons:
• The yogurt starter was not strong enough or the milk was too
hot when it was added.
• The fermenting agent or the powdered milk was past its use-by
date.
• The yogurt was not completely mixed into the milk.
• The preparation time was not long enough.
• If the yogurt is sour or there is water on the surface, the prepara-
tion time may have been too long or the refrigeration time was
not long enough.
• If the yogurt that you obtain is too soft, add a little powdered
milk and increase the cooking time.
• The taste and the texture of the yogurt will vary according to the
milk and the yogurt starter used. For best results, don't use:
1. milk that has past its use-by date
. yogurt that has past its use-by date
3. yogurt that contains additives, fruit or other ingredients

4. ADVICE FROM CHEFS

A. How does it work?
To master yogurt making, it is important to be very familiar with
the way milk changes into yogurt.
Required conditions
Yogurt comes from fermented milk.
For the change to take place, the milk must be at a certain
temperature (between 40 and 45°C) and thermophilic bacteria
must be added to this milk. The bacteria in fact need a lukewarm
temperature to grow. If it's too hot (over 45°C), then it will die. If,
by contrast, it is too cold (under 40°C), then it will remain stiff.
The Cuisinart ® yogurt maker is designed to ensure that optimal
conditions are combined. Its role is thus to raise the temperature
to 43°C and maintain that temperature so that the fermenting
agents can develop.
Good bacteria
What makes yogurt different from milk that has simply fermented
is the nature itself of the bacteria used. The bacteria of yogurt
come from the family of lactic bacteria. Two bacteria must be
present: Lactobacillus Bulgaricus and Streptococcus Thermophi-
lus. Each plays a specific role. The first gives yogurt its acidity and
the second develops its flavour.
The process
Once the yogurt is pitched in the milk raised to the right tem-
perature, the bacteria will feed off the sugar in the milk (lactose)
and will transform it into acid (lactic acid). This acidity will trigger
a reaction that causes the proteins (casein) in the milk to coagu-
late. The milk then thickens and becomes yogurt. At this point,
and depending on the desired consistency, it must be chilled to
a temperature of 4°C to stop the activity of the bacteria without
killing them. Yogurt must contain at least 10 million live bacteria
per gram. These should remain alive until the use-by date.
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