Yogurt in 6 easy steps*
1. Pour 2 litres (2 quarts) of milk into a double boiler, pot, or casse-
role. Heat up to 82°C (180°F) or until the milk just comes to a boil.
2. Allow the milk to cool down between 42–44°C (108–112°F). You can
speed up the cooling process by placing the pot in a sink filled with
cold water. Then pour the cooled milk into the inner container.
Note: For an overall, accurate temperature reading, the milk must be
stirred before inserting the Yogourmet thermometer (3/4 of the
stem). Wait for about 30 seconds for the thermometer reading to
stabilize.
3. Add lukewarm water to the level of one of the two marks inside
your Yogourmet Multi yogurt maker. To prepare 1 litre (1 quart), add
water to the lowest mark, or about 250 ml (8 oz). For 2 litres (2
quarts), add water to the highest mark, or about 350 ml (12 oz). Plug
in the yogurt maker, and the red light will come on.
Note: The red light on the Yogourmet Multi yogurt maker stays lit as
long as the appliance is plugged in, to indicate that it is functioning.
4. Pour one packet (10 g) of starter into a cup and gradually add 5 or
6 tablespoons of the cooled milk and stir. Once the starter is
completely dissolved, empty into the balance of the cooled milk in
the container and stir. Take particular care with this step, as it is
essential to mix well to ensure that the starter and milk are blended
evenly.
* Original yogurt starter. For yogurt starter with probiotics and other
products featured in the Yogourmet range, see the instructions for
use on the package.
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MILK
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