User manual LAGRANGE YAOURTIERE

[. . . ] Environmental Protection ­ DIRECTIVE 2002/96/CE To protect the environment and people's health, it is important for everyone, including all suppliers and users, to follow specific guidelines for the disposal of any electrical appliance at the end of its useful life. For this reason, the appliance at hand bears the marking on its data plate to remind you never to Dispose of it in any public or private bin meant for household rubbish. [. . . ] When the beeper is heard and the blue light of the screen goes on, this means that the program has started. The screen will then indicate the number of hours remaining until the end of the program. When the cycle is over, the screen displays "OO" without blinking, and the blue light goes off. A beeper will sound every 3 seconds until you press the "on/off" button. Once the unit is in the off position, the screen will display "00" and will be blinking. When you remove the cover, be careful not to let the accumulated water fall into the yogurt. Put the covers onto the glass jars and put them in the refrigerator for at least 2 hours before eating them. pRACTICAL SUGGESTIONS: Choice of milk: · Whole or semi-skimmed UHT milk is easier to use (these types of milk do not require boiling) · Raw or pasteurized milk (homogenized, 2% or skimmed) must be boiled (it would be dangerous to use raw milk without first boiling it) and cooled and then strained to remove the skin. For yogurt with a firmer consistency, add about 5 teaspoons of powdered milk. Expect 8 to 10 hours for preparation of yogurt with whole milk, 10 to 12 hours for yogurt with semi-skimmed milk and 12 to 14 hours for yogurt with skimmed milk. The ferment: You can use several types of ferment: · Yogurt that you made before (remark: do not use yogurt that you have made more than 10 times because this will diminish the result). A freeze-dried ferment (in this case, add two hours to the preparation time). [. . . ] 1 cup of chopped fresh fruit ­ 4 to 5 tablespoons of sugar (according to your taste) ­ 1 plain yogurt or 1 bag of ferment 1L of milk Mix the milk and the ferment until the consistency is homogeneous. If you use a jam that is not very thick, you can mix it directly with the milk without first heating it. [. . . ]