Luvele Pure LPYM300WEU Manual De Instrucciones página 6

INSTRUCTION | P10
Basic Yogurt Recipe
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INGREDIENTS:
• 1.4L | 1.6qt. full cream milk
• 90ml | 3oz. natural yogurt (Starter)
• 60g | 2oz.full cream milk powder
(optional)
1
Heat the milk to just below boiling point 80-85°C | 175-185°F, then allow to cool to 40°C
| 104°F, Use a sterilised kitchen thermometer to monitor temperature of milk when heating
and cooling.
2
When milk reaches 40°C | 104°F, stir in yogurt starter and milk powder until
combined. Do not aerate.
3
Pour the yogurt mixture into the yogurt jars. Place the silicone lids onto each jar. Place
the yogurt jars into the yogurt maker base, then add water to base, making sure not to fill
above the 'Tall Line Indicator' and then cover with outer yogurt maker lid.
4
Select the desired temperature and time using the digital control panel. You can
experiment with incubation time to get the consistency you desire. However, you should
not have to go over an 8-10 hour incubation time.
5
When the yogurt maker has completed incubation time, remove the outer lid and yogurt
jars. Then remove the jar lids and check the texture of the yogurt. Do not stir the yoghurt. If
set to desired thickness switch yogurt maker off at power outlet and unplug. Replace the yogurt
jar lids and place into refrigerator for 8 hours or overnight.
6
Consume yogurt within 8 to 10 days, the fresher the better.
!
PLEASE NOTE:
Store bought powder starters can
be used instead of yogurt
SCD Yogurt | GAPS diet friendly
It is said that SCD yogurt can assist is correcting the balance of bacteria types in the gut.
There has been much written about the benefits of adding SCD yogurt to your diet.
Introducing SCD yogurt to your diet can aid in correcting the balance of bacteria types in
the gut by eliminating the food supply of the undesirable types of bacteria and so starves
them out. This process then repopulates the gut with beneficial bacteria which further
displaces the harmful bacteria. SCD yogurt is also very nutritious and contains proteins,
vitamins, minerals, amino acids, fats, and much more.
MAKING SCD YOGURT
1
Heat the milk to just below boiling point 80-85°C | 175-185°F, then cool to 40°C. Use a
sterilised kitchen thermometer to monitor temperature.
2
Once cooled to 40°C | 100°F, stir in your yogurt starter until combined. Use ¼ cup of
yogurt starter per litre | quart of milk, do not aerate. It is recommended not to use milk
powder when making SCD yogurt.
!
PLEASE NOTE:
If store bought yogurt is used as a starter, the yogurt can contain
Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus
Bulgaricus. It should not contain gums, sugars, additives, or flavours of any kind.
The yogurt must contain active live culture.
3
Pour yogurt mixture into the yougrt jars and place the silicone lids onto each jar. Then
before adding them to the base, fill the base with water to the 'Short line Indicator'. Then
place the four ceramic jars in and this will increase the water level to exactly the 'Tall Line
Indicator'. The water must not be filled over the 'Tall Line Indicator'.
4
Set the digital timer to incubate for 24 hours and the temperature to
38°C | 100°F, , then press confrim. Do not move yogurt maker during this time.
5
Unplug the yogurt maker and remove the jars. Place the yogurt jars into the refrigerator and
chill for 8 hours. The SCD yogurt is ready to consume after 8 hours of refrigeration.
INSTRUCTION | P11