YOGOURMET MULTI T User Manual

Table 1
Soft, firm & very firm texture
Yogourmet skim milk powder is an excellent choice since it is low in fat and does not need any
sterilization. Just mix the milk powder with some water that is around 42–44°C (108–112°F). You can
mix everything in the container, adding the milk powder to the water gradually. You can then
continue with step 3 of preparation.
7
You must
add to:
Soft Firm Very firm
Whole milk
250 ml (1 cup) of
milk powder and one
pouch of gelatin*
250 ml (1 cup) of
milk powder and one
pouch of gelatin*
250 ml (1 cup) of
milk powder or one
pouch of gelatin*
125 ml (1/2 cup) of
milk powder
250 ml (1 cup) of
milk powder
250 ml (1 cup) of
milk powder and one
pouch of gelatin*
250 ml (1 cup) of
milk powder and one
pouch of gelatin*
250 ml (1 cup) of
milk powder or one
pouch of gelatin*
500 ml (2 cups) of
milk powder and one
pouch of gelatin*
----- -----
-----
Skim milk
UHT milk
(shelf stable)
Partly
skimmed
milk (2%)
* One pouch of gelatin = 7 g, 1/4 oz or 3/4–1 tbsp
Mix with 2 litres (2 quarts) of milk (half for 1 litre), see page 5 for directions.

YOGOURMET MULTI T Specifications

General

Brand	YOGOURMET MULTI
Model	T
Category	Yogurt Maker
Language	English