Before Initial Use
CAUTION!
❐ Clean the portion jars and lids in the manner described in this chapter. They may still
have some production residue on them.
❐ Keep children away from the packaging material. There is a danger of suffocation, as
well as other hazards!
❐ Make sure that the power supply is switched off when the device is not being used.
1. Unpack all parts and check the items supplied for completeness (see the "Items Supplied and
Device Overview" chapter) and transport damage. If you find any damage to the components, do
not use them (!). Contact our customer service department.
2. Remove any films or stickers that may be present.
3. Clean the portion jars and their lids thoroughly with a mild detergent and warm water or in the
dishwasher. Then thoroughly dry the jars and lids.
What You Need To Do To Make Yogurt
To make your own yogurt, you need milk and yogurt as a starting culture. This is because it contains
lactic acid bacteria which convert the lactose contained in the milk into lactic acid. This gives the yogurt
its fresh tart flavor. The bacteria increases rapidly in warm environment – this causes more and more
lactose to be broken down to turn milk into yogurt.
As an alternative to yogurt, you can also use freeze-dried lactic acid bacteria, e.g. from a health food
store.
For solid yogurt, you can also add some milk powder. You should note the following with the
ngredients:
Milk
The main ingredient for making yogurt is milk. The most suitable milk is Ultra High Temperature (UHT)
milk with a fat content of 3.5%. Only pasteurized milk or untreated milk needs to be boiled beforehand.
When it comes to the fat content, you can decide on the level to suit your own personal taste. The
higher fat content the milk, the creamier and milder the yogurt will be. If you want to make a yogurt to
drink, you should use low-fat milk.
As well as cow's milk, you can also use goat's milk or soy milk.
Yogurt
Use natural yogurt without any additives as the starting culture. It must not have been heat-treated
because it needs to contain living lactic acid bacteria. The fat content should be the same as that of the
milk used.
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