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5. Water may condense on the clear lid of the yogurt maker. When you remove the clear lid,
take care not to drip any accumulated water into the finished yogurt.
6. Cover the individual jars with the white lids and chill them in the refrigerator for a minimum
of three hours before eating.
THE YOGURT MAKER SHOULD REMAIN PERFECTLY STILL DURING THE MATURING PROCESS.
DO NOT MOVE THE APPLIANCE OR REMOVE ANY GLASS JARS AS THIS WILL AFFECT THE
FIRMNESS OF THE YOGURT.
CHOOSING THE MILK
The following types of milk may be used:
1. Pasteurized milk of any fat content (full, 2%, 1% or fat-free)
2. Powdered milk
3. Long-life UHT sterilized milk
4. Soy Milk. Be sure to use UHT soy milk which contains one of the following ingredients:
fructose, honey or malt. These ingredients are necessary for fermentation and you will not
succeed if none are available in the milk.
Fresh milk must be boiled and, if necessary, filtered prior to use. The taste and texture of yogurt
varies according to the milk and yogurt starter selected. For best results do not use:
1. Expired milk;
2. Expired yogurt; or
3. Yogurt with flavoring, fruit, or other ingredients.
Before using yogurt for a starter, skim and discard the upper surface of the yogurt with spoon.
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