XJ Group 10101A Instructions page 4

Before first use or after periods of prolong storage, clean the jars, their lids and the yoghurt maker lid in hot soapy water. Rinse and
dry completely.
Confect the prepared raw milk and yoghurt as the proportion of 10:1 and mix carefully, so that the culture blends in fully.
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Pour the mixture into the jars..
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Place the jars without their lids into the yoghurt maker.
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Place the outer cover on the yoghurt maker.
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Plug the maker to the power supply.
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Set the time more or less 6~8 hrs, remember to prolong properly for the milk without calefaction and the frozen bag-packed milk
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up to 9~12 hrs. Adjust the density and acidity based on the time period. The time is longer, the yoghurt is more acid and dense.
Press "Start/Stop" key to start, the maker turns into calefaction, automatically constant temperature, count down time-setting
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and shut off state.
When the setting time is over, the appliance stops heating and is in standby.
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Comments:
When the yoghurt maker cools off (eight to ten hours after having been turned on), make sure that the yoghurts have set. If they
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haven't, the starter culture did not have enough time to work: start over.
Do not move the yoghurt maker when it is on.
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Avoid locations that may be subject to vibrations or exposed to draughts.
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If you warm the milk slightly (37° to 40°), preparation will take less time.
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Possible problems:
Lumps -The milk was too hot -You did not mix the ingredients long enough -The milk soured
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Liquid on the surface -The yoghurt stayed in the appliance too long -The jars were moved too early -Insufficient cooling
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Liquid yoghurt -The yoghurt culture and the milk used had different fat content -Excessive maturation time -The yoghurt culture
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was not fresh enough
Refrigeration of the yoghurt
Remove the yoghurt maker lid and ensure that the condensation does not drip into the jars.
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Put the lids on the jars.
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Place the yoghurts in the refrigerator at least two hours before eating them.
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Comments:
The shelf life of the yoghurts in the refrigerator ranges between eight and ten days at most.
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The expiry date is therefore D+8 or D+10, D being the date of manufacturing.
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Never place the appliance in the refrigerator.
The following suggestions are for reference only and may vary according to your preference.
Fresh fruit yoghurt
NOTE: Fruit may contain a lot of acid, which kills bacteria and prevents your yoghurt from setting. If this is the case, add fresh fruit
into yoghurt that has already set or cook the fruit first.
a) Strawberry yoghurt
1 litre cold milk
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1 plain yoghurt or 1 packet starter culture
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10 strawberries
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4 tablespoons strawberry syrup.
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Cut the strawberries into cubes. Beat the yoghurt in a bowl with a whisk and slowly add the milk and syrup; pour into the jars.
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Distribute the strawberries amongst the jars. You can add a grated half -zest of a lemon to the milk/yoghurt mix.
OPERATION
A FEW RECEIPES