HOW TO MAKE YOGURT (DS-1232)

Material preparation:

Add the raw materials into the container according to the following proportion and mix well.

Formula 1: 20 oz cold storage fresh milk + starter or 1.7 oz cold storage pure yogurt.

Formula 2: 20 oz sterile pure milk + starter or 1.7 oz cold storage pure yogurt,

Formula 3: 20 oz milk (which is made from milk powder) + starter or 1.7 oz cold storage pure yogurt.

NOTES:

1.Before adding the above ingredients, please check whether they have expired or gone bad.

2.The addition amount of lactic acid bacteria starter is in accordance with the instructions of starter.

3.When filling milk powder, please brew according to the proportion marked on the market milk powder, or according to the proportion of 150ml milk powder + 450ml water.

4.The fermentation time will be affected by the environment temperature and the initial temperature of raw materials, so the fermentation time should be extended when the environment temperature is low or the milk is refrigerated. But the longest time is not more than 14 hours (when pure yogurt is used as fermentation source, the longest time is not more than 10 hours).

5.Suggestion: the active lactic acid bacteria starter is preferred as the fermentation source, and the commercially available pure yogurt or the last self-made pure yogurt can also be used as the fermentation source when the starter is inconvenient to purchase.

Fermentation steps:

Plug in the power, press the power button, the machine starts, the default ice cream mode icon flashes, press the

to select the yogurt function, press the START/STOP button, the yogurt mode icon will be on for a long time, and start to make yogurt.

Retain freshness:

Just fermented yogurt can be eaten immediately, but the yogurt has not reached the best taste at this time. For those who do not accept refrigerated food, they can be seasoned and eaten at this time. If they do not want to eat immediately, they can be operated in the following ways to keep yogurt fresh.

1. After acidification, the machine stops working, and automaticallyenters the refrigeration mode to keep the yogurt fresh after 2minutes. The refrigeration temperature of yogurt is 35.6℉ - 46.4℉.After refrigeration, the flavor of yogurt is pure and the taste isexcellent (as long as the machine is not shut down, the machine isalways in the refrigeration mode).

2. The fermented yogurt can be directly put into the refrigeratortogether with the container for cold storage purification. The flavorand taste is slightly worse.

Note: yogurt should not be refrigerated for more than 10 days, and itis best to eat within 3 days, because the activity of lactic acidbacteria in yogurt is the highest during this period.

Flavour:

Before eating yogurt, you can add fruit juice, fructose and honeyaccording to your own taste.

Tips:

1. If a large amount of gas and odor is produced after fermentation, itmeans that the water source or milk powder is polluted and shouldbe discarded. If the sour taste appears white yellow luster "jelliedbeancurd" shape, it means that the fermentation is good.

2. Too long fermentation time will produce a large number ofderivative liquid (light yellow liquid) with sour taste, which is a normalphenomenon. You can drink the derivative liquid separately (thederivative liquid contains rich lactic acid, vitamin B and othernutrients) or stir it for consumption.

3. Full fat milk powder or fresh milk is suitable for developingchildren, and low-fat or skim milk powder or fresh milk should beused for overweight children or obese people to maintain its figure(milk added with fructose can accelerate fermentation, avoid usingflavored milk).

4. In case of diarrhea or stomach discomfort, it is recommendedincreasing the dosage from 3.4 oz to 6.7-10 oz each time.