Electronic Yogurt Maker with Automatic Cooling
QUICK REFERENCE GUIDE
OPERATION
Put all of the ingredients in the yogurt container and then cover it with the
yogurt container lid.
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Different cultures yield different results, with some producing thinner yogurts than others.
If after making a batch of yogurt thicker results are desired, we recommend following the
step for heating the milk below before adding the yogurt base to the yogurt maker.
Heat milk on the stove to 180°F (some cultures recommend only 160°F, so follow the
instructions per the particular culture).
For best results (but not essential), keep milk at this temperature for about 20 minutes.
Cool milk until a thermometer reads 110°F. Once cooled to 110°F, stir in culture and any
other thickening agent into the milk so that it is fully incorporated. Transfer mixture to the
yogurt maker and set the appropriate fermentation time.
If following the recommended step, subtract one to two hours from the fermentation time.
Place the filled container into the housing and cover with the housing lid.
Plug the unit in, then set the fermentation time (1–24 hours*) using the “+”
and “-” buttons.
* Use 8 hours as a starting point but refer to recipes for more specific guidelines.
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