BROWIN 801013 Notice D'utilisation page 7

Special yoghurt cultures can be purchased, or obtained from ready-made yoghurt. Using yoghurt cultures is usually more
efficient, because the bacteria in the yoghurt bought in a store are usually damaged during the preservation process.

Whole milk, low-fat, or skim milk can be used as a base.

Pasteurised milk (UHT or low pasteurised) can be used directly. If you're using fresh, non-pasteurised milk, heat it
up to 72°C in a separate vessel prior to making yoghurt in order to kill off the adverse bacteria.

Bring the milk to the temperature fitting for yoghurt bacteria (irrespective of the milk variety) – 43-44°C.
1. Carefully rinse the yoghurt container with boiling hot water.
2. Pour 1 litre of milk (heated to 43-44°C) into the container. Add yoghurt cultures in the amount recommended by the
producer, or two teaspoons of yoghurt with live yoghurt cultures (yoghurt with fat content matching that of the milk will
do best).
3. Mix the ingredients thoroughly, for the lumps to disappear. Seal the container with the lid.
4. Place the yoghurt container inside the yoghurt maker and close the appliance's lid.
5. Set the device's operating time and temperature. Choose the temperature from the recipe or the recommendation
listed on the packaging of yoghurt cultures being used.
Possible problems and troubleshooting
After 8 hours the yoghurt is still too fluid.

The milk might have been too hot while mixing with yoghurt cultures. Make sure the temperature does not
exceed 44°C when adding the cultures.

The cultures used could have been inactive or inappropriate. Make sure that you're using proper quality
cultures.

The milk could have been inappropriate – the preservatives it contained, or its insufficient pasteurisation might
have halted or prevented the yoghurt bacteria from developing.
The yoghurt has too many lumps.

Yoghurt cultures and milk were not mixed properly. The cultures must always be mixed thoroughly with warm
milk.
There are red dots on the yoghurt's surface.

This may be an indication of mold spores having infested the milk. The yoghurt is not suitable for consumption
and needs to be disposed of. Before next use, clean the container and the lid thoroughly using boiling water.
The spores can linger in the air for a long time, contaminate the milk and make it unfit for yoghurt production,
so take utmost care for equipment cleanliness and do not leave the milk open before adding the cultures.
Preparation of yoghurt cheese
If you leave the yoghurt in the strainer to drain, you may not only obtain the thick Greek style yoghurt, but also the
delicious yoghurt cheese – simply leave the yoghurt to strain for an extended time, or approximately 24 hours. Such
homemade yoghurt cheese does excellently as bread spread – can be served with radish or cucumber, but also sweet,
e.g. with homemade jam.
The strainer capacity allows for preparation of yoghurt/cheese out of 1 litre of milk, but if you want some more
of the delicacy, it's worth it to wait a while, because when a portion of whey drains away, you can still add half
a litre of yoghurt.
Preparation of kefir
The yoghurt maker can also be used for making kefir. Kefir can be produced based on milk and a few spoonfuls of kefir
or kefir cultures.
Similarly to the case with yoghurt, the most simple way to make kefir is to use pasteurised milk (UHT or low
pasteurised). In turn, if you're using fresh non-pasteurised milk, heat it up to 72°C to destroy adverse bacteria prior to
the production. Afterwards, cool down the milk properly – so it's at 43-44°C while adding kefir cultures.
It is important to choose the right temperature for maturation – try the setting of 37-43°C and adjust the temperature if
needed, in order to obtain kefir of your favourite texture.
The longer the yoghurt-maker-prepared, covered and put away milk is subjected to kefir bacteria activity, the easier it
will be to obtain the more refreshing and slightly tart taste of your homemade kefir.
Cleaning and storage
Proper and regular conservation will prolong the product's utility. Make sure that it is stored in good conditio, and used
properly.
It is recommended to use mild detergents and gentle cleaning accessories, protecting the appliance's body and plastic
components against scratching.
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