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Yoghurt maker base and lid, with seven separate jars which hold 150ml each
Features include on/off switch with pilot light, transparent lid and memory dial
Instructions:
Simply add 1 to 2 teaspoons of natural yoghurt (without sugar, fruit or fruit juice) to each of the glass jars. Dry culture can be used instead of fresh yoghurt, just follow the instructions on the packet
Slowly heat the required amount of milk to 90C and then let it cool to roughly 30C before evenly distributing it into the jars
Stir the milk and the yoghurt together in each jar, attach the lids, and put the jars into the machine
Switch on and leave for five to six hours and when ready, move each jar to the fridge to cool
Tips:
Sterilised or U. H. T. milk will give the best results
If cold milk (at fridge temperature) is used, it will take eight to nine hours to make yoghurt
Once you have made your first batch of yoghurt, reserve the required amount for your next batch
After three or four makings the yoghurt may become watery, it is then time to restart the process with fresh yoghurt
If you wish to make fruit yoghurt, add the fruit to the warm yoghurt before you transfer the jars to the fridge to cool