Preparation - Klarstein 10011602 Mode D'emploi

Preparation

Using boiled milk: (This results in firmer yogurt). NOTE: This method is not suggested for Soy and
Almond Milk.
1. Add milk to straight sided saucepan or microwave safe measuring cup.
2. Heat over medium high heat to boil or heat in microwave, whisking milk occasionally. Watch milk
carefully. As milk begins to boil it will rise quickly up the sides of the pan or measuring cup. Re-
move immediately to avoid run over. NOTE: If using raw milk allow milk to boil several minutes,
stirring constantly, to avoid run over.
3. Set milk aside and allow it to cool to 35 - 43 °C. If desired, place milk in bowl of cold water to
quicken the process.
4. Using a whisk, gradually blend half of the cooled milk to the milk starter culture until very smooth
and well blended. NOTE: If using previously prepared yogurt from the yogurt maker use within 3
or 4 days.
5. Add to remaining milk and whisk until fully blended and no lumps remain.
6. Pour into clean jars up to just below the threads of the jar and/or into rectangle plastic box wit-
hout the plastic mesh strainer.
To quicken the preparation time: (This results in softer yogurt) NOTE: This method is suggested for
Soy and Almond Milk.
1. Add desired milk to straight sided saucepan or microwave safe measuring cup.
2. Heat the milk to 35 - 43 °C. Watch milk carefully and use a thermometer to avoid overheating.
3. Follow steps 4 through 6 above.
Preparation Table
Refer to the following chart for times and measurements (FOR 6 JARS AND PLASTIC RECTANGULAR
CONTAINER):
Whole milk 2% milk
9 Cups 9 Cups
Starter Culture, Starter Culture,
1 cup plain 1 cup plain
yoghurt or 1 yoghurt or 1
packets freeze packets freeze
dried yoghurt dried yoghurt
starter. starter.
Set Timer 8 Set Timer 8
hours, remove hours, remove
jars, leave rec- jars, leave rec-
tangular box in tangular box in
appliance an appliance an
additional 2 additional 2
hours. hours.
Refrigerate 3 Refrigerate 3
hours. hours.
For Greek For Greek
Yoghurt drain Yoghurt drain
for at least 2 for at least 2
hours. Refrige- hours. Refrige-
rate 3 hours. rate 3 hours.
IMPORTANT: If the rectangular box has been used, remove the jars at the times listed above. Re-
turn the lid and allow the milk mixture in the rectangular box to set for an additional 2 hours.
1% milk Skim milk
9 Cups 9 Cups
Starter Culture, Starter Culture,
1 cup plain 1 cup plain
yoghurt or 1 yoghurt or 1
packets freeze packets freeze
dried yoghurt dried yoghurt
starter. starter.
Set Timer 8 Set Timer 8
hours, remove hours, remove
jars, leave rec- jars, leave rec-
tangular box in tangular box in
appliance an appliance an
additional 2 additional 2
hours. hours.
Refrigerate 3 Refrigerate 3
hours. hours.
For Greek For Greek
Yoghurt drain Yoghurt drain
for at least 2 for at least 2
hours. Refrige- hours. Refrige-
rate 3 hours. rate 3 hours.
Soy milk Almond milk
9 Cups 9 Cups
Starter Culture, Starter Culture,
1 cup plain 1 cup plain
yoghurt or 1 yoghurt or 1
packets freeze packets freeze
dried yoghurt dried yoghurt
starter. starter.
Set Timer 8 Set Timer 8
hours, remove hours, remove
jars, leave rec- jars, leave rec-
tangular box in tangular box in
appliance an appliance an
additional 2 additional 2
hours. hours.
Refrigerate 3 Refrigerate 3
hours. hours.
For Greek For Greek
Yoghurt drain Yoghurt drain
for at least 2 for at least 2
hours. Refrige- hours. Refrige-
rate 3 hours. rate 3 hours.
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