Workplace; Preparation - Steba JM 3 Mode D'emploi

Cleaning
∙ Attention! Pull the plug before cleaning and allow
the device to cool down.
∙ Never immerse the unit into water.
∙ Clean the device with a damp cloth added some washing-up
liquid and leave to dry.
∙ Cups and cup lids should be rinsed with hot water or can be
cleaned in the dish-washer.
∙ Do not use aggressive or abrasive cleaning agents.

Workplace

Important:
Never place this device on or next to hot surfaces (e.g. hot stoves). Only use it on a
even, stable and a heat resisting surface. It is important that no inflammable items
are near to the device. Do not place the device on the edge of the table so that it
cannot be touched by children or fall down when touched.
Plain yoghurt...
... is a sour milk-type product obtained from UHT-milk with a fat content of 1,5 –
3,5% and the influence of bacteria. The milk is inoculated with yoghurt cultures or
fresh plain yoghurt. At an average temperature of 42°C, the lactic acid bacteria multi-
ply. Once enough lactic acid is produced, protein is precipitated and the milk thickens.
There are clockwise and anti-clockwise lactic acid bacteria. Clockwise lactic acid bac-
teria play an important role in carbohydrate metabolism as the body make better use
of it. If you had digestive problems after eating some yoghurt, then maybe too much
anti-clockwise lactic acid was the cause, as they are broken down more slowly.
The consistency of the yoghurt is dependent on the fat content of the milk used. At
a fat content of 3,5% the yoghurt gets a little firmer, with 1,5% softer. Any other
milk should be heated up to 80 – 90°C and cooled down to 40°C. Do not refrigerate
yoghurt for more than 10 days.

Preparation

You need 1 lt. of pasteurized milk and a cup of natural yoghurt or clockwise
yoghurt cultures (ferment) from the health food shop. Mix the lukewarm milk and
the plain yoghurt or the yoghurt cultures in a pot. Pour the mixture in the rinsed cups
and close them with the lid.
Mature Time:
The milk mixture should be left in the appliance for at least 8h. The longer the
yoghurt matures, the tastier it becomes. The colder the mixture, the longer the timer
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