homeused multifunctional electric yogurt maker - MD-308A2

Yogurt Maker

Features:

Usage

1.Sterilize

Method. Scald the container and the container cover more than one minute with the boiling water,to sterilize

Note. Only sterilize for the container and container cover with boiling, nor for the product, top cover and the body

2.Mix

Method. Put the raw material into the container according to the following matching, and mix them up adequately.

Matching 1: Market refrigeration milk 1000ml+leaven or 50ml refrigeration plain yogurt

Matching 2:Aseptic package pure milk 1000ml+leaven or 50ml refrigeration plain yogurt

Matching 3:Milk powder brewed milk 1000ml+leaven or 50ml refrigeration plain yogurt

Matching 4: Cooked Soybean milk 1000ml+leaven

Note: a. Please check the above raw material before suing to ensure if there were not out of date or go bad.

b. The additive amount of Lactobacillus leaven should be refer to the instruction of leaven

c. Please refer to the proportion of market milk powder when brewing milk powder, or on the proportion of 250ml milk powder and 750ml water.

d. You must let the cooked soybean milk or milk powder brewed milk cool down to 40°C then can be mixed lactobacillus leaven or plain yogurt

Suggestion:

Giving priority to lactobacillus leaven as fermentation source, or you can use the market plain yogurt or the yogurt last made when convenient to buy the leaven.

3.Fermentation

Method: Please lid the Container with Container Cover, put it into the Ferment Vat, and lid the top cover, then switch on the power for fermenting. The fermentation time will be 8 to 12 hours (the fermentation time will be 4 to 8hours if you use the yogurt as the fermentation source.), the fermented yogurt will condenses into Bean curd jelly shape, longer time for fermenting, much sourer will be.

Note: The fermenting time will be affected by the ambient temperature and the initial temperature of the raw material, so it needed to extend time in a low temperature or using refrigerated milk, but less than 14 hours (and less than 10 when using the plain yogurt as fermentation source)

4. retain freshness

Method:The yogurt just fermented is edible, but no best taste. For those who aren’t accepted refrigerated can mix the taste and drink. You can also put the fermented yogurt and container into refrigerator and have it inactivated for 24 hours, which will taste good.

Note: The refrigerating time must less than 10days, you should better have it in 3 days for the yogurt is the most active in this time.

5. Season

Method:you can add some fruit juice ,fructose or honey to flavor according to your taste

Tip:a. If there are large amounts of gas or smelly, it means the water or powder contaminated, you should discard that. If that taste sour and condense into white yellow bean curd jelly, it means good ferment.

b. It will produce a lot of derivative liquid which is yellow and taste sour if the fermentation time is overlong, but this is normal. The derivative liquid contains a lot of lactic acid, vitamin B and other nutrient. You can separate or stir the derivative liquid for drinking

c. It’s good for the developing child to choose the Full-cream milk powder or fresh milk. Those who are overweight or want to keep slim body should choose low-fat, defatted milk powder or fresh milk. Those milk which add fructose can fast ferment, you should not use the seasoning milk

d. We suggest those who will get diarrhea or stomach uncomfortable at the beginning drinking should drink 200 to 300ml