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7. Once the process is complete, wait for the appliance to cool down to room
temperature before cleaning. This will prevent scalding.
8. When making yoghurt in the winter, fill the cup with 1/3 of warm water (40-50℃) and
place it in the host cavity. This can speed up the process during the winter.
Note: Proportions of strain and yoghurt
(1) Fresh or pure milk (in proportion to starter) and starter
(2) Fresh milk or pure milk and 5% refrigerated pure yoghurt
(3) Powdered milk and starter or 5% refrigerated pure yoghurt
Reminder:
* If after fermentation, there is a large amount of gas and foul odour, it means the
yoghurt has been contaminated by bacteria before or during production – it must
be thrown away and not consumed. If there is a sour taste with a yellowish colour,
this means the fermentation was successful. Do not open the lid during the
fermentation process.
* Fermenting for long periods can produce a large amount of derivative liquid (light
yellow) with a sour taste - this is normal. Those who are not accustomed to it can
drink the derivative liquid separately. It can also be stirred for consumption. The
derivative liquid contains rich nutrients (lactic acid and vitamin B).
II. Attention
1. Sterilise the yoghurt container before each use.
2. When making the yoghurt, do not remove the cover for any reason – this can ruin the
process of making the yoghurt.
3. The yoghurt-making process should not take longer than 12 hours. If it takes too long,
it may damage the strains and lose nutrients.
Chapter V: Cleaning and maintenance
1. After use, always unplug the appliance.
2. Before cleaning the appliance, ensure it is unplugged and has cooled down to room
temperature.
3. Do not use a sponge or tough materials to clean the steel wire surface – this can
cause damage.
4. Never immerse the appliance in water for cleaning. Wipe the outer surface with a
slightly damp cloth.
5. If the product is not in use for long periods, clean it, place in its packing box and store
in a ventilated and dry place.
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