Preparing the yoghurts

Preparing the mixture

• You need preferably full-cream milk and a ferment (ref choice of ingredients).

• If you have chosen a yoghurt as a ferment: To obtain a good mixture, delicately beat the yoghurt using a fork or whisk with a bit of milk to transform the mixture into a smooth paste. Then add the rest of the milk, while continuing to mix.

•Share the preparation among pots using the ladle supplied with the appliance - fig.5.

For 6 pots: 750 ml of milk, ferment of your choice.

For 12 pots: 1.5 L of milk, ferment of your choice.

EN

NL

Number of pots

Quantity of milk

Ferment

 

 

 

 

 

1 pot of yoghurt

6

750 ml

or 1 sachet of freeze-dried

 

 

ferments

 

 

1 pot of yoghurt

12

1.5 l

or 1 sachet of freeze-dried

 

 

ferments

Please note:

If you don't want to use all the pots every time you must block the

unused holes with an empty pot for the 6 pot version or the pot lids

- fig.6 for the 12 pot version.

This will not affect the yoghurt fermentation time.

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