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The fermentation time required until the yoghurt is ready depends on the temperature of the mixture
used, as is shown below:
- Milk at room temperature: 10 to 14 hours
- Warm milk (approx. 40°C) 14 to 15 hours
The signal light shows during the whole fermentation process. Do not move the yoghurt during
the fermentation process. Movement of the tubs or the yoghurt maker during the fermentation process
adversely affects the setting of the yoghurt. When the yoghurt is ready, switch off the unit. The signal
light goes out. Place the whole batch in the refrigerator to cool and to avoid any increase in acidity
level.
Possible mistakes:
Ī Lumpy
- Milk was too hot
- Not stirred enough
- Milk was “off”.
Ī Liquid on the surface
- Yoghurt was in the yoghurt maker too long
- Tubs were moved too early
- Not cooled enough
Ī Too soft
- Yoghurt culture and milk used had different fat contents
- Fermentation time too short
- Yoghurt culture not fresh enough
CARE AND CLEANING
• Pull out the mains plug before cleaning the yoghurt maker. Never immerse the equipment - except
for the glass tubs and their lids - in water, cleaning liquids or washing up water.
• Use a damp cloth to clean the yoghurt maker housing. Never use abrasive cleaning agents or harsh
cleaning materials to clean the equipment.
STATEMENT OF CONFORMITY
We, Kompernaß Handelsgesellschaft mbH, Burgstr. 21, D-44867 Bochum, Germany, hereby declare
that this product conforms with the following EC regulations:
EC low voltage regulations, Electromagnetic compatibility, Applicable harmonised standards.
Type: KH 458 Yoghurt maker
Bochum, 31.10.2002
Hans Kompernaß
- Managing Director -