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DESCRIPTION OF THE APPLIANCE
Ref. Description
Lid
A
Jar cap
B
Jar
C
Jar compartment
D
Milk
The amount of milk required is 1 litre. All types of milk can be used, but it must have been pasteurised
beforehand or in other words, heated to 70° - 80°C (no higher) so that the yogurt culture can develop
without being damaged by the bacteria usually found in fresh milk.
It is possible to use milk at room temperature or straight from the fridge.
The best and simplest procedure is to use UHT milk because it has already been pasteurised .
With UHT milk, yogurt works every time as long as the yogurt used in the mix to trigger the fermenta-
tion process has a high live lactobacillus bulgaricus content.
The first cycle or in any case, when you need to use a new yogurt to trigger the fermenting process,
make sure that it contains live lactobacillus bulgaricus.
Cultures
When preparing for the first time, use 175 g of shop-bought yogurt, wither full or low fat, as long as the
best before date is as far away as possible from the date of purchase, as the closer it is to the best
before date, the lower the number of cultures there will be in the yogurt. The next time, of course, you
will be using a pot of yogurt prepared with your YOGURELLA METAL.
Ref. Description
E
F
G
USEFUL ADVICE
- 10 -
Base
On/off switch
On light
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