BROWIN 801013 Notice D'utilisation page 6

Powering up the yoghurt maker
1. Plug the device into a power outlet. The screen will display the following readings:
2. Press the Set button. A "08" message will be displayed, and the green Time LED will start
blinking for about 5 seconds. Set the time of operation needed to produce yoghurt
(according to the recommendations listed further in this manual). The device allows for the
time of operation adjustment within 1 to 48 hours. Wait for approximately 5 seconds until the
screen displays temperature settings. A "42" message will be displayed. The green Time
LED will be lit continuously, and the Temp LED will start blinking for about 5 seconds. Set
the temperature needed. The device allows for temperature adjustment within 20-55°C. Wait
for approximately 5 seconds. Both diodes will shine red, and the yoghurt maker will signal
readiness for operation – a short affirmative sound will be emitted.
3. When the adjusted time passes, a sound signal will be emitted. Unplug the device. Place
the yoghurt in the fridge.
Stop/Reset button
The Stop/Reset button enables restarting settings in order to program new settings.
1. In order to change the yoghurt maker settings, press and hold the
Stop/Reset button for several seconds until the following reading is displayed:
2. Press the Set button. When the Time LED lights up green, you can change
the settings using the + and – buttons. When both LEDs light up with
continuous red, the yoghurt maker will commence the maturing process.
Tips:

After 8 hours you'll obtain smooth yoghurt, and after 10 hours natural yoghurt. Maturation time influences
the yoghurt's texture and taste.

The longer the time, the more seasoned the yoghurt and the more intense the taste.

The yoghurt should be consumed within 3-4 days.

In order to speed up the yoghurt production process, you can pour 100-150 mL of water into the heating device
and then place the milk container in it (the water level should correspond roughly to the milk level). In such
circumstances, the yoghurt will be produced in a water jacket, ensuring thermal stability during the whole process
and better distribution of temperature throughout the surface of the device.

To enrich the yoghurt's flavour or diversify the menu, you can add juice, honey, fruit, or dried fruit.

The yoghurt can be used as yoghurt culture starter in new batches of milk – up to four times. At the fifth time, fresh
cultures should be used.
Greek yoghurt – much thicker than plain yoghurt – due to draining the excess fluids (whey).
Whey contains additional proteins and nutrients. It can be used as an additive for soups or
desserts. Preparation: Place the strainer in the container and pour in the already made
yoghurt, as thick as possible. Put the lid on the strainer, the strainer into the container, then
place the yoghurt in a fridge. Maintain the draining until desired texture is met.
Because the set includes two containers, during the preparation of natural yoghurt, the spare
container can be used to make Greek yoghurt, or cream cheese. Just remember to cover the
other container as well.
Preparation of yoghurt
Yoghurt is milk, fermented by yoghurt bacteria. These bacteria procreate rapidly in warm milk to eventually turn it into
yoghurt. This significantly enriches the milk with high quality proteins.
Perform the straining (especially when you aim for a really dense yoghurt
or yoghurt cheese) in the fridge – that will prevent the yoghurt/yoghurt
cheese from getting too sour and will prolong its shelf life.
6