Bifinett KH 458 manual Operation, Preparing yoghurt, Basic recipe

OPERATION

Before using your yoghurt maker for the first time, clean the glass tubs with a damp cloth and dry them thoroughly.

Place the unit on a dry, level surface. Then plug the mains lead into the mains socket. The mains supply voltage must correspond with that shown on the rating plate.

Notes on ingredients:

•You can use homogenised milk, or pasteurised milk or fresh milk to make yoghurt. The milk is mixed with bio-yoghurt or ordinary natural yoghurt.

•Homogenised milk is the most suitable type for yoghurt making. This milk is already pasteurised

and can be used for yoghurt making without any further treatment. Homogenised milk can be obtained with various fat contents.

Fresh milk

-Fresh milk must be heated before use in your yoghurt maker.

-Bring the milk almost to the boil (approx. 95°C) and keep it at this temperature for three to five minutes.

-A thermometer is supplied to check the temperature.

-Do not allow the milk to boil as otherwise the yoghurt loses its taste and does not set properly.

•As an alternative to the bio-enzyme, you can use ordinary natural yoghurt or even yoghurt you have made yourself. The most important thing is to ensure that the yoghurt used is always fresh. The milk must have a fat content identical to that shown on the yoghurt maker cover, otherwise the yoghurt does not set and water gathers on its surface. Some types of manufactured yoghurt are heated twice in order to increase the shelf life by killing the yoghurt making organisms. You can only use fresh yoghurt. You can also use yoghurt you have made yourself for preparing further batches of yoghurt. A yoghurt culture can be used up to eight times.

Preparing yoghurt:

•Yoghurt can be prepared with cold or warm milk. The milk should not be warmer than 45 degrees, as otherwise the yoghurt culture is killed (prepare fresh milk beforehand as above).

Basic recipe

Stir a packet of bio-enzyme or a tub of natural yoghurt into a litre of milk. Then fill the glass tubs with the mixture of milk and enzyme and screw on the lids. Ensure that the timer is turned anticlock- wise into the “Off” position. Place the tubs into your yoghurt maker and switch it on. After the red indicator light shows for 1 - 2 seconds, you can set the timer to the required time. The red signal light comes on.

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