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EN
Fermentation time
• Your yogurt will require a fermentation of between 6 and 12 hours,
depending on the basic ingredients and the desired result.
6h 7h 8h 9h 10h 11h 12h
ácida
End of cycle and refrigerating
20
• In yogurt preparation mode (prog. 2) the appliance
stops automatically without a beep at the end of the
cycle.
• At the end of the cycle the lids must be put on the jars
(fig. 20) and the yogurts put in the refrigerator for a
minimum of 4 hours so that they become firm.
Shelf life
• The maximum shelf life of natural yogurt in the refrigerator is 7 days.
The other yogurt types should be consumed before this.
14 15 16 17
18 19
• Press to select programme 2 "yogurt" .
• Adjust the time with the + and - buttons.
• Confirm with the button .
• The cycle begins (fig. 19).
• Pressing and holding at any time allows you to interrupt the selection
of cooking programmes and return to the programme selection.
Preparing the mixture
21
22
This base mix is used for both types of cheese
preparations.
• You will need milk, preferably whole, and fresh white
cheese.
• To obtain a good mixture, you must gently beat the
fresh cheese with the help of a fork or whisk, with a
little milk to transform it into a very smooth paste.
Then add the rest of the milk while continuing to mix.
• Add rennet or lemon juice (preferably lemon juice).
• Put the strainers in the pots and check that they are in
the low position (fig. 21).
• Fill the jars using the ladle included with the appliance
(fig. 22), without going above the lifting handles, to be
able to remove the strainer and drain the preparation.
For 6 jars: 750 ml of milk, 100 g of fresh white cheese, 4
drops of rennet or a tablespoon of lemon juice.
For 12 jars: 1.5 L of milk, 100 g of fresh white cheese, 6
drops of rennet or a tablespoon of lemon juice.
FRESH CHEESE OR SMALL DELICACIES
(PROGRAMME 3)
Observation:
If you do not want to prepare the maximum number
of containers, you must cover the unused holes with
empty containers or with the container lids.
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