Sinbo SYM 3903 Manual Del Usuario página 10

2. Mix Method
Put the materials into the container in the proportion of:
Option 1: Refrigerated fresh milk + Ferment or 5% refrigerated pure yogurt.
Option 2: Asepsis sealed pure milk + Ferment or 5% refrigerate pure yogurt.
Option 3: Milk made by milk powder + Ferment or 5% refrigerated pure yogurt.
Option 4: Boiled Soya-bean milk + fermented
Cautions:
1. Please make sure the materials not overdue or degenerative.
2. The amount of the ferment please refer to it operation instructions.
3. When the milk is made of milk powder, please refer to the proportion instructed, or o 250ml of milk
power+ 750ml of water.
4. The boiled Soya-bean milk or milk made by powder milk shall not be added ferment before their
temperature is lowered to under 40C.
Fresh milk, pure
milk, milk powder
or Soya-bean milk
3. Ferment
Method: Cover the container with the container lid when the raw materials are mixed, and put it into
the ferment jar, and cover with the top cap. Put on the power and ferment begins. the ferment time has
to be controlled manually. The ferment time is about 8-12 hours. The finished yogurt would coagulate
and look like "bean curd". The longer the ferment time is, the bigger the acidity is.
Caution: The Ferment time will be affected by the surrounding temperature and the temperature of
the raw materials. So it needs more time when in low surrounding temperature or using refrigerated
milk but shall not be more than 14 hours.
Note: In order to shorten the ferment time and improve the equality of heat transmission, you can put
some boiled water into the ferment jar so that the yogurt would be more even and more smooth.
Ferment or 5%
refrigerate pure
yoghurt
Mixed raw Yoghurt maker
materials
The method of no boiled water in the ferment jar
-9 -
Dispense good
ware
Cover with the
top cap, set the
ferment time to
be 8-12 hours.