Lagrange yaourtière Modo De Empleo página 29

Start-up:
•Mix 1 liter of milk with a ferment (see practical suggestions)
•Use ingredients at room temperature. The lower the room
temperature, the longer the time needed.
•For optimal results, whip the yogurt separately. Add a little
milk and whip again until you obtain a homogeneous and
smooth mixture. Add the rest of the milk while continuing the
whipping.
•Put the mixture into the glass jars.
•Put the jars, without their covers,
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into the yogurt maker.
•Put the first cover of the yogurt
maker in place (see picture 1).
•Put the covers of the jars on top
and close the second cover of the
yogurt maker (see picture 2).
•Plug in the machine. The screen
will then display "OO" with blinking
and the blue light will go off.
•Press the "time set" button
until the desired time is
displayed (see practical
suggestions). The maximum
programmable time is 15
hours. In order to speed up
the time setting, hold the but-
ton for 2 seconds.
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•Press the "on/off" button. 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.
•Disconnect the unit.
•Let the yogurt maker cool and then remove the glass jars.
•WARNING: condensation may form in the cover of the unit.
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.
•Whole milk produces a yogurt that is more creamy
and tasty.
•For yogurt with a firmer consistency, add about 5
teaspoons of powdered milk.