Yogurt Function - Zavor LUX LCD ZSELX01 Manuel D'utilisation

at the bottom of the screen, and it starts to count your simmering time.
7. When the cooking time ends, the unit beeps and switches to the KEEP WARM
function. Press the START/STOP button to cancel the program.

Yogurt Function

You only need two ingredients to make yogurt at home: any type of milk and plain
store-bought yogurt (with live active cultures) or starter yogurt.
Choosing the Milk:
The following types of milk may be used:
1. Pasteurized milk of any fat content (full, 2%, 1% or skim milk)
2. Powdered milk
3. Long-life UHT sterilized milk
4. Soy Milk. Be sure to use UHT soy milk, which contains one of the following
ingredients: fructose, honey, or malt. These ingredients are necessary for
fermentation, and you cannot succeed if none are available in the milk.
Live Active Cultures-Unflavored Yogurt:
All you need is a small amount of plain, unflavored yogurt with live active cultures,
often called probiotics. The plain yogurt can either be purchased from a store or
used from a previous batch of homemade yogurt. Homemade yogurt can only be
used a maximum of 2 times as starter yogurt. If you use the store bought yogurt
and prefer a particular brand, try using that one as a starter.
The Live & Active Culture seal, from the National Yogurt Association (NYA), helps
you recognize those products containing significant amounts of live and active
cultures. The seal is a voluntary identification available to all manufacturers of
yogurt whose products contain at least 100 million cultures per gram at the time of
manufacture. Since the seal program is voluntary, some yogurt products may have
some live cultures but not carry the seal.
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NOTE: For 5 cups of milk use a ½ cup of plain yogurt or 1 packet starter
culture; for 1 cup of milk use about one tablespoon of plain yogurt.
NOTE: You can make yogurt either directly in the removable cooking pot or using
glass jars in the removable cooking pot by placing them in the steamer.
Yogurt Function Temperature/Timer Chart:
Setting Temperature
HEAT 180°F
YGRT 104°F-109°F
Yogurt Making Process:
1. Remove the starter yogurt from the refrigerator so that it has time to get closer
to room temperature while you heat the milk.
2. Place the amount of milk desired in the removable cooking pot. Place the lid
on the multi-cooker, turn the pressure regulator knob to STEAM and heat the
milk to 180°F-185°F by setting the YOGURT function to the HEAT setting and
pressing START/STOP. The display reads HEAT, and once the milk reaches the
proper temperature of 180°F-185°F, the unit beeps and goes to standby mode.
Use a thermometer to make sure that proper temperature has reached.
NOTE: The unit only detects the proper temperature of 180°F-185°F when
a half gallon (8 cups) of milk is in use. If using a different amount of milk,
please use a thermometer to make sure that proper temperature has reached.
If needed, rerun the HEAT program again to get to the proper temperature.
3. Remove the removable cooking pot from heat using a kitchen towel or
oven mitts and allow the milk to cool to anywhere between 100°F-110°F. To
accelerate the cooling down process, place the removable cooking pot in cold
water. Do not let it cool below 90°F.
4. Add the yogurt or starter culture packet and use a silicone whisk to mix it with
the milk until the consistency is smooth with no lumps remaining.
5. Place the lid on the cooker; align the self-locking pin with the unlocked symbol
and turn your lid counterclockwise until the locking pin clicks into place. The
screen displays the Close Lid icon
begin cooking and the lid is open or not locked correctly, the icon on the screen
changes from open to close
Preset Time Timer
n/a n/a
Up to 12 hours,
8 hours
30-minute increments
If you press the START/STOP button to
, and the unit beeps to notify you that the
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