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9
not to drip any accumulated water into the finished
yogurt.
15. Cover the individual jars with the white lids and chill
them in the refrigerator for a minimum of three hours
before eating.
IMPORTANT NOTE:
THE YOGURT MAKER SHOULD REMAIN
PERFECTLY STILL DURING THE MATURING PROCESS.
DO NOT MOVE THE APPLIANCE OR REMOVE ANY
OF THE JARS.
CHOOSING THE MILK/TIPS
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. At least one of these ingredients is
necessary for fermentation and you will not succeed
if none is 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 or
2. Expired yogurt or
3. Yogurt with flavoring, fruit, or other ingredients.
Longer cooking times produce a firmer and more tart
yogurt.
Be careful not to heat the milk too long or at too high a
temperature.