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RECIPE GUIDE
BASIC YOGURT
•
Ingredients
1.
Whole milk: 1000ml
2.
1 pack of lactobacillus
•
Preparation
1.
Clean and disinfect the machine and all of its parts before use.
2.
Place the milk and the lactic acid bacteria into a 1L measuring cup, and stir
well.
3.
Place the lid on the cup, put it into the machine, and then cover with the
transparent cover.
4.
Turn the machine on, set the temperature to 42 degrees and the time to 10
hours, then press Start.
5.
After 10 hours, turn off the power, take out the 1L measuring cup and put it in
the refrigerator for about 3 hours for ripening and solidification.
Then, enjoy!
•
Notes
Half or double the ingredients to make more or less.
Lactobacillus bacteria can be replaced by yogurt containing lactic acid bacteria
(the yogurt amount should be about 10% of the whole milk amount).
Regular yogurt will not work.
LIHAI YOGURT
•
Ingredients
1.
Whole milk: 1000ml
2.
1 pack of Caspian sea seed bacteria (about 1g)
•
Preparation
1.
Clean and disinfect the machine and all of its parts before use.
2.
Place the milk and the Caspian bacteria into the 1L measuring cup and stir
well.
3.
Place the lid on the cup, put it into the machine, and then cover with the
transparent cover.
4.
Turn the machine on, set the temperature to 27 degrees and the time to 12
hours. Press Start.
5.
After 12 hours, turn off the power, take out the 1L measuring cup and put it in
the refrigerator for about 3 hours for ripening and solidification. Then, enjoy!
•
Notes
Half or double the ingredients to make more or less.
Caspian seed bacteria can be replaced by Caspian yogurt (the yogurt amount
should be about 10% of the whole milk amount). Regular yogurt will not work.
The first fermentation time of Caspian yogurt powder is 12-24 hours.
Follow the yeast instructions.
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