HOMCOM SNJ-150A Manual De Instrucciones página 5

Kind reminder ：
* Ensure the milk or fermentation starter has not expired.
* When adding the fermentation starter, follow the instructions for adding the right
amount.
* When using milk powder to brew milk, use the right proportion indicated on the milk
powder.
*After boiling soybean milk or using milk powder to make milk, wait for its
temperature to cool to 40℃ before adding fermentation starter or pure yoghurt.
3. Starting the appliance
A: When the ambient temperature is high (more than 23℃), the making method is as
follows:
(1) Place the prepared milk in a milk box, cover the milk box lid and place it in the yoghurt
machine host. Close the lid and turn on the power (as shown in the diagram).
(Please refer to the actual product as the standard)
(2) Press the power button, complete the yoghurt within the recommended time and
unplug it. When making the yoghurt, it is recommended that you do not exceed 12
hours.
(3) Once completed, unplug the appliance.
B: When using during the winter or at low ambient temperatures (below 23℃), or when
using refrigerated pure milk to make yoghurt:
(1) Mix the ingredients and place the milk box according to the usual room temperature
method, cover the upper cover, connect the power and start the appliance.
(2) Warm water (40-50℃) can be added to the fermentation chamber. The water
temperature should not exceed 60℃. You can also extend the working time,
depending on the environmental temperature.
4. Preservation
Freshly fermented yoghurt can be consumed immediately, but it has not yet reached its
optimal taste. For those who are not accustomed to refrigerated food, it can be seasoned
for consumption. If you do not want the yoghurt immediately, place it directly in the
refrigerator. After 24 hours of refrigeration, the yoghurt has a purer aroma and taste.
Note: Do not refrigerate yoghurt for more than 10 days. It is best to consume it
within three days.
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