Livoo DOP156 - User Manual

User manual
WWW.LIVOO.FR
Reference: DOP156
Version: 1.4
Language: English
Yoghurt & Cheese maker

Summary

USE

Choice of milk

Guides selection of milk for yogurt making, including UHT, non-pasteurized, and powder milk options.

Choice of starter culture

Details options for yogurt starter cultures: commercial, homemade, or freeze-dried.

Preparation of the yoghurt

Outlines the steps for preparing yogurt, including mixing milk and culture, and filling pots.

Refrigeration of the yoghurt

Instructions for cooling and storing yogurt, including duration and handling notes.

Problems and solutions

Appliance troubleshooting

Addresses common issues like appliance not turning on and provides possible causes.

Yogurt consistency issues

Explains problems like lumps, liquid on surface, or liquid yogurts due to temperature or culture.

Yogurt taste and texture

Covers issues like strange taste or soured milk, linking them to starter culture or milk quality.

MAINTENANCE AND CLEANING

Cleaning instructions

Provides essential steps for cleaning the appliance, emphasizing unplugging and avoiding immersion.

Overview

1. Function Description
2. Usage Features
3. Maintenance Features

This document provides a comprehensive user manual for the Livoo Yoghurt & Cheese Maker, a versatile appliance designed to create homemade yoghurts and cheese. The manual emphasizes the importance of reading the instructions thoroughly before first use to ensure proper operation and prevent damage or injury. The appliance is intended for household and similar applications, including staff kitchen areas, farmhouses, hotels, motels, and bed and breakfast environments.

Function Description

The Livoo Yoghurt & Cheese Maker facilitates the fermentation process to transform milk into yoghurt and cheese. It operates by maintaining a consistent temperature suitable for starter cultures to thrive, solidifying the milk over several hours. The device offers flexibility in preparation, allowing users to make 12 yoghurts, 6 yoghurts with a cheese tray or filters, or solely a cheese tray or filters in a single batch. This adaptability caters to different preferences and quantities.

Usage Features

The appliance comes with several components designed for ease of use: an appliance cover, 12 glass pots of 0.21 L each with plastic lids, a plastic box cover, a 1.2 L box with a mesh strainer, and a base with a stop/start button.

Before First Use: Users are instructed to clean all accessories—glass yoghurt pots, their lids, the pot with strainers, and the yoghurt maker lid—in hot soapy water, then rinse and dry them. It is crucial not to immerse the base of the appliance in water.

Yoghurt Preparation: To prepare 6 yoghurt pots, 0.9 L of milk and a starter culture (or readymade yoghurt) are required. The manual details the choice of milk, recommending whole UHT milk for best results (firm and skinless yoghurt) as it doesn't need boiling. Non-pasteurized milk and fresh farm milk must be boiled and cooled to eliminate bacteria and skin formation, respectively. Powdered milk is noted for producing very smooth yoghurt that sets quickly. For thicker yoghurt, two to three tablespoons of powdered milk can be added per liter of milk. For soy and almond milk, heating to 35°C – 43°C (without overheating) and cooling before use is suggested.

Starter Culture Selection: Users can choose from plain commercial yoghurt with an expiry date, previously made homemade yoghurt, or freeze-dried culture/rennet available in pharmacies or health food stores. If using freeze-dried culture, an additional two hours should be added to the fermentation time for the first batch. This option is more advantageous due to a higher concentration of starter culture, allowing for approximately thirty batches of yoghurt. However, it is advised not to use homemade yoghurt as a starter more than ten times to maintain good taste.

Preparation Steps:

1. Carefully mix 1.8 L of milk (for 6 yoghurt pots and a container) with the starter culture using a whisk until smooth.
2. Pour the mixture into the yoghurt pots and/or the strainer pot, filling them to about ¼ capacity to avoid overfilling.
3. Place the pots (without their lids) into the yoghurt maker.
4. Place the lid on the yoghurt maker and plug it in.
5. Press the stop/start button. The appliance will begin working, and the milk will solidify. The fermentation time ranges from 8 to 12 hours, depending on the ingredients (especially milk type) and desired consistency (8 hours for fluid/soft, 12 hours for firm/acidic).
6. After use, unplug the appliance.

Sweetening Yoghurts: Sugar (up to 100g per 1.5 L preparation) can be added to the milk simultaneously with the ferments during preparation. Proper mixing with a fork or whisk is essential.

Fromage Blanc Preparation (with 1.2 L tray and drainer):

1. Take 1 L of desired milk.
2. Add a pot of fromage blanc cheese (100g).
3. Add a few drops of rennet and stir.
4. Fill the tray with drainer.
5. Place the tray into the machine.
6. Cover and plug.
7. Press the on/off button.

The appliance can also be used to make milky desserts, with a recommendation to use fresh eggs if the recipe includes them.

Refrigeration of Yoghurt:

1. Remove the yoghurt maker lid, ensuring condensation does not drip into the pots.
2. Place the lids on the pots.
3. Refrigerate yoghurts for at least 3 hours before consumption.
4. The supplied stickers can be used to personalize the pots.

Important Notes on Usage:

• Do not move the yoghurt maker while it is on.
• Avoid placing the appliance in areas subject to vibrations or draughts.
• Yoghurts can be stored in the refrigerator for 8 to 10 days.
• Never place the appliance itself in the refrigerator.

Greek Yoghurt Preparation:

1. Place homemade yoghurts (freshly made) into a separate bowl.
2. Place the mesh strainer inside the large container.
3. Pour the yoghurt into the container, not exceeding the MAX indicator.
4. Drain for at least 2 hours.
5. Cover with a plastic lid and refrigerate for 3 hours.
6. The Greek yoghurt can then be transferred into pots.
7. Serve plain or blend with fruits.

Tips for Best Use:

• Add various flavors (honey, fruits, frozen juice, cereals) before serving.
• Unflavored yoghurt can be refrigerated for up to 10 days.
• Overheating milk can result in poor quality yoghurt.
• Do not add yoghurt starter to cold milk.
• Moisture collecting on the surface after refrigeration is normal.

Troubleshooting: The manual includes a troubleshooting section for common issues:

• Appliance not turning on: Check if the outlet is functioning.
• Lumps, soured milk: Milk was too hot or ingredients were not mixed long enough.
• Yoghurt ran over the top of pots: Too much milk was poured.
• Liquid on the surface: Yoghurts stayed too long on the appliance, pots were moved too early, or insufficient cooling.
• Liquid yoghurts: Yoghurt may have been overheated, different fat content in culture/milk, too long maturation time, or culture was not fresh enough.
• Strange taste: Starter or milk was not fresh, flavored yoghurt was used as a starter, or yoghurts stayed too long on the appliance.

Maintenance Features

Cleaning:

• Always unplug the device and allow it to cool before cleaning.
• Never immerse the body of the appliance in water.
• Clean the yoghurt pots, lids, yoghurt maker, and pot with strainers using a moist cloth and hot soapy water, then rinse and dry.

The manual also includes general safety instructions, emphasizing the importance of proper use, avoiding immersion in water, and keeping the cord away from hot surfaces. It states that the appliance can be used by children aged 3 and above with supervision and understanding of hazards, and by persons with reduced capabilities if supervised and instructed. Children aged under 8 should not clean the appliance. The heating element surface remains subject to residual heat after use. The appliance is not intended for operation with an external timer or separate remote control system. It is absolutely necessary to keep the appliance clean as it comes into direct contact with food.

Livoo DOP156 Specifications

General

Pot capacity	0.21 L
Product color	Grey, White
Number of pots	12
Total capacity	1.2 L
Housing material	Stainless steel
Number of programs	-
Yogurt maker programs	Cottage cheese, Yogurt
Dishwasher-proof parts	Yes

Weight and Dimensions

Depth	250 mm
Width	306 mm
Height	124 mm
Weight	3480 g