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33
ENGLISH
please refer to page 33.
Helpful Hints and Tips:
• The probiotics and live active cultures are at their best when the yogurt is
fresh. For the best results, only repeat the same starter yogurt 2 times max.
After a few days, the probiotics in the previous batch can weaken and the
yogurt may contain a liquid consistency.
• You may choose to make flavored yogurt and add sugar, honey, flavorings,
fruit, or other ingredients prior to eating.
• For best results and ease of preparation, use whole or semi-skimmed UHT
milk or reconstituted milk powder. They don’t need to be heated or cooled
down.
• The best before-date for natural yogurts are the date the yogurts were made
plus 7 days, depending on the freshness of the milk. When in doubt, use the
expiration date on your milk as a guideline.
Greek Yogurt
1. Place a strainer or a cheesecloth inside a container, so the strainer doesn’t
touch the bottom of the container to allow for better drainage.
2. Pour the homemade yogurt into the strainer or cheesecloth and cover with
the lid. Put it in the refrigerator to strain and chill for at least 2 hours. The
longer the time, the thicker the yogurt becomes.
3. Gently remove yogurt from strainer or cheesecloth by turning the strainer or
cheesecloth upside down on a plate or container.
4. Put it back in the refrigerator to chill for another few hours before serving.
Brown Function
This function is part of the BROWN/SAUTÉ button, it allows you to brown food
such as meat or poultry, to help bring forth the best flavor and texture before
cooking.
Pat the food dry with a paper towel before browning. For best results, make sure
the oil is hot before adding your meat or poultry. Brown the food in batches to
keep the correct oil temperature for even browning.
1. Place the removable cooking pot into the multi-cooker.
2. Add the appropriate amount of oil into the removable cooking pot as
indicated in the recipe.
3. Press the BROWN/SAUTÉ button once for the Brown function. The display
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