User manual CUISINART YM350E

[. . . ] Starting up (time required for different kinds of milk) Whole milk 8 hours % milk 10 hours Skimmed milk 1 hours button to start the unit. To select the number of hours of operation for the unit, press on the + or ­ until the desired time is displayed (to a maximum of 19 hours). To scroll through the timer more quickly, press and hold the + or ­ button for a few seconds. If you do not press any other button, the timer will start to count down after 30 seconds. [. . . ] ⷠIf the yogurt does not thicken, here are some possible reasons: · The yogurt starter was not strong enough or the milk was too hot when it was added. ⷠThe fermenting agent or the powdered milk was past its use-by date. If the yogurt is sour or there is water on the surface, the preparation time may have been too long or the refrigeration time was not long enough. ⷠIf the yogurt that you obtain is too soft, add a little powdered milk and increase the cooking time. ⷠThe taste and the texture of the yogurt will vary according to the milk and the yogurt starter used. To master yogurt making, it is important to be very familiar with the way milk changes into yogurt. For the change to take place, the milk must be at a certain temperature (between 40 and 45°C) and thermophilic bacteria must be added to this milk. If, by contrast, it is too cold (under 40°C), then it will remain stiff. the Cuisinart ® yogurt maker is designed to ensure that optimal conditions are combined. Its role is thus to raise the temperature to 43°C and maintain that temperature so that the fermenting agents can develop. Good bacteria What makes yogurt different from milk that has simply fermented is the nature itself of the bacteria used. Two bacteria must be present: Lactobacillus Bulgaricus and Streptococcus Thermophilus. The first gives yogurt its acidity and the second develops its flavour. The process Once the yogurt is pitched in the milk raised to the right temperature, the bacteria will feed off the sugar in the milk (lactose) and will transform it into acid (lactic acid). This acidity will trigger a reaction that causes the proteins (casein) in the milk to coagulate. At this point, and depending on the desired consistency, it must be chilled to a temperature of 4°C to stop the activity of the bacteria without killing them. Suggestions for the choice of milk Yogurt can be made from any milk, and you can use all types of milk with your yogurt maker. It is advised that you boil this kind of milk before using it to kill any harmful bacteria. Make sure you use UHT soy milk that contains one of the following ingredients: fructose, honey or malt. NOTE: The level of fat and solids in the milk directly affects the flavour, texture and nutritional value of the final product. Yogurt made from whole milk will be creamier than that made from semi-skimmed milk. ⷠFresh (farm) milk must be boiled for long enough before using. [. . . ] ⷠDo not use the unit if the cord is damaged or if the unit has been dropped or appears damaged. Return the unit to the manufacturer for inspection, repair, or electrical or mechanical adjustment. ⷠDo not allow the cord to dangle from the table or counter. To avoid all risk of damage, do not let the cord come in contact with the hot surfaces. [. . . ]