Yogurt Function - Zavor LUX LCD Manual Del Usuario

Yogurt Function

You only need two ingredients to make yogurt at home: any type of milk and
plain store-bought yogurt (with live active cultures) or starter yogurt.
Choosing the Milk:
The following types of milk may be used:
1. Pasteurized milk of any fat content (full, 2%, 1% or skim milk)
2. Powdered milk
3. Long-life UHT sterilized milk
4. Soy Milk. Be sure to use UHT soy milk, which contains one of the following
ingredients: fructose, honey or malt. These ingredients are necessary for
fermentation and you will not succeed if none are available in the milk.
Live Active Cultures-Unflavored Yogurt:
All you need is a small amount of plain, unflavored yogurt with live active
cultures, often called probiotics. The plain yogurt can either be purchased
from a store or used from a previous batch of homemade yogurt. Homemade
yogurt can only be used a maximum of 2 times as starter yogurt. If you use
the store bought yogurt and prefer a particular brand, try using that one as a
starter.
The Live & Active Culture seal, from the National Yogurt Association (NYA),
helps you recognize those products containing significant amounts of live
and active cultures. The seal is a voluntary identification available to all
manufacturers of yogurt whose products contain at least 100 million cultures
per gram at the time of manufacture. Since the seal program is voluntary,
some yogurt products may have some live cultures but not carry the seal.
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NOTE: For 5 cups of milk use ½ cup of plain yogurt or 1 packet starter
culture. For 1 cup of milk use about one tablespoon of plain yogurt.
NOTE: You can make yogurt either directly in the removable cooking pot or
using glass jars in the removable cooking pot by placing them in the steamer.
Yogurt Function Temperature/Timer Chart:
Setting Temperature
HEAT 180°F
YGRT 104°F-109°F
Yogurt Making Process:
1. Remove the starter yogurt from the refrigerator so that it has time to get
closer to room temperature while you heat the milk.
2. Place the amount of milk desired in the removable cooking pot. Place the
lid on the multi-cooker, turn the pressure regulator knob to STEAM and
heat the milk to 180°F-185°F by setting the YOGURT function to the HEAT
setting and pressing START/STOP. The display will read HEAT and once
the milk reaches the proper temperature of 180°F-185°F, the unit will beep
and go to standby mode. Use a thermometer to make sure that proper
temperature has been reached.
3. Remove the removable cooking pot from heat using a kitchen towel or
oven mitts and allow the milk to cool to anywhere between 100°F-110°F.
To accelerate the cooling down process, place the removable cooking pot
in cold water. Do not let it cool below 90°F.
4. Add the yogurt or starter culture packet and use a silicone whisk to mix it
with the milk until the consistency is smooth with no lumps remaining.
5. Place the lid on the cooker; align the self-locking pin with the unlocked
symbol and turn your lid counterclockwise until the locking pin clicks
into place. The screen will display the Close Lid icon
START/STOP button to begin cooking and the lid is open or not locked
properly, the icon on the screen will change from open
Preset Time Timer
n/a n/a
Up to 24 hours,
8 hours
30 minute increments
If you press the
to close
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