Team kalorik TKG YM 1001 Manuel D'utilisation page 6

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Raw milk (dairy milk): it is compulsory to make it boil. Ideally, the boiling should be quite long.
In any case, do not use it without having it previously boiled. As for pasteurized milk, let it cool
down before using it in your yogurt maker.
Powdered milk: with powdered milk, you can obtain very smooth yogurts. It sets easily and
quickly.
We recommend trying various kinds of yogurt before choosing the one you prefer.
Should you like a thicker yogurt, add powdered milk to the preparation (3 to 5 tablespoons,
according to your taste).
FERMENT
To transform milk into yogurt, a ferment must be added, which will help the process to take
place.
You can find these ferments in powder (bought at the chemist's) or in another natural yogurt
bought in a store.
SUGAR
You can sweeten your yogurts when eating them. You can also sweeten them when you
prepare them, by adding sugar at the same time as the ferments. Make sure you whisk well
until the sugar melts. You can also use a substitute in case you cannot use sugar. The amount
of sugar depends on the taste of each person, but generally one or two teaspoons per pot is
enough.
PREPARATION OF NATURAL YOGURTS
1) For 7 glass pots, measure 1400 ml of milk from the market, fresh milk or pasteurized milk,
then pour it into a high-sided saucepan.
2) If necessary (according to the kind of milk used), the milk must be heated almost to the
boiling point (approximately 95°C). Keep the milk at this temperature for about 3 minutes,
then remove the pan from the heating source and allow the milk to cool to body
temperature (36°C). Do not allow the milk to boil, otherwise the yogurt will taste or smell
bad or will remain too soft.
3) If you use milk that does not need to be boiled, just heat it a little, then let it cool down to
body temperature (36°C).
4) Add the ferment and stir.
a) Powder ferment: take a little milk out of your saucepan, pour it into a glass pot,
add the ferment, close the glass pot and shake it vigorously in order to distribute
the ferment evenly.
b) Ferment coming from another yogurt: in your saucepan with cooled down milk,
stir one pot of natural yogurt (bought in a store or coming from a previous batch
of yogurts).
5) Distribute the mixture over the 7 glass pots. DO NOT PUT THE LIDS ON.
6) Put the glass pots in the yogurt maker and put the lid on the yogurt maker.
7) Plug in your yogurt maker. It takes about 6 hours to make yogurts from whole milk, and
about 8 hours to make yogurts from skimmed milk.
8) Press the switch. It turns on when the yogurt maker is working.
9) After 6 or 8 hours, check that the yogurts have set well. If they have not, that is because
the ferment has not had time to act. Begin again starting from point 7. If the ferment is of
good quality, it should be a success after the second try.
10) When the yogurts have set, switch off the appliance.
11) If the yogurts have set well, put the lids on the glass pots and put them in the refrigerator.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you keep
the good numbering when you turn the pages of the I/B.
Don't change the page numbering. Keep the language
integrity.
6
Assembly page 6/40
TKG YM 1001 - 180307