11
Kefir
Product
Unit
Quantity
Milk
ml
650
Natural kefir
ml
95
Cooking:
In a clean container mix all the ingredients according to the recipe. Fill the cups. Close the yoghurt maker lid and switch on.
After cooking put cups with yoghurt out of the device, close the lids and put into the refrigerator. Ready yoghurt can be stored in the refrigerator for 8 days.
Comments:
The fat content of the finished product due to the percentage of fat in milk and cream.
Cream can be excluded from the recipe by adding more milk.
Recipe is a "base" for making yoghurt in other versions (with fruits, nuts, dried fruits, candied fruits, vanilla, etc.)
TROUBLE SHOOTING
Problem
Cause
Suggested solution
Yoghurt is too liquid
Using partially or completely skimmed milk, without adding milk
powder (a mixture contains too small an amount of protein)
Use whole milk or add skimmed milk, 1 teaspoon per 100 ml of milk
In the process of fermentation yoghurt maker underwent
movement or vibration
Do not move yoghurt maker during fermentation process. It is also recommended
not to place device on refrigerator during fermentation process
The leaven is exhausted
Use different leaven (change natural yoghurt or leaven producer), use fresher
homemade leaven
Yoghurt maker was opened
Do not open yoghurt maker lid during fermentation process, do not move cups with
yoghurt until the fermentation process is over. During cooking process yoghurt
maker must be placed in the draft-free room in the warmth. If conditions are not
satisfied, cover the device using any fabric
Yoghurt is sour
Too long fermentation time
Reduce cooking time
On the surface of yoghurt was
formed whey (viscous liquid)
Temperature of milk was too high
Make sure all ingredients are not too high or low temperature
CLEANING AND MAINTENANCE
Before cleaning, always unplug the appliance.
Remove and containers.
Wash all cups, containers and lids in water with detergent.