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Preparing the yoghurts
Preparing the mixture
• You need preferably full-cream milk and a ferment (ref choice of
ingredients).
• If you have chosen a yoghurt as a ferment: To obtain a good mixture,
delicately beat the yoghurt using a fork or whisk with a bit of milk to
transform the mixture into a smooth paste. Then add the rest of the
milk, while continuing to mix.
• Share the preparation among pots using the ladle supplied with the
appliance
- fig.5.
For 6 pots: 750 ml of milk, ferment of your choice.
For 12 pots: 1.5 L of milk, ferment of your choice.
Please note:
If you don't want to use all the pots every time you must block the
unused holes with an empty pot for the 6 pot version or the pot lids
- fig.6 for the 12 pot version.
This will not affect the yoghurt fermentation time.
7
EN
NL
Number of pots Quantity of milk Ferment
6 750 ml
1 pot of yoghurt
or 1 sachet of freeze-dried
ferments
12 1.5 l
1 pot of yoghurt
or 1 sachet of freeze-dried
ferments
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