Aroma AYM-606 - Manual (Page 6)

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1. Read all instructions and important safeguards.
2. Remove all packaging materials and make sure items are received in good
condition.
3. Tear up all plastic bags as they can pose a risk to children.
4. Wash the yogurt maker lid, sealable cups and leak-resistant cup lids in warm,
soapy water. Rinse and dry thoroughly.
5. Wipe the yogurt maker body clean with a damp cloth.
USING YOUR YOGURT MAKER
Before First Use:
Choosing the Proper Milk:
The milk used is an important factor when making yogurt. For best results:
• Regular or organic pasterurized whole, low-fat or skim milk are all fine choices,
but must be brought to a near boil before being activated.
• Milk should be boiled to eliminate any additional bacteria. Allow the boiled milk
to cool to eliminate any skin that may develop.
• If using milk that has been sterilized at an ultra-high temperature (UHT), milk will
not need to be boiled before use and will result in a firm, skinless yogurt.
• Powdered milk works very well. Yogurt made with powdered milk is very smooth.
• Unflavored soy milk is also an excellent choice for making yogurt.
HELPFUL HINT:
• Whole milk will result in yogurt that is smoother and more aromatic.
• For thicker yogurt, add two to three tablespoons of powdered milk to the
milk used, taking care to mix it in completely.
Choosing the Proper Starter Culture:
You will need a starter culture in order to make yogurt. A starter culture can be
found in:
• A plain store-bought yogurt (preferably whole milk yogurt)
• A previously home-made yogurt
• A freeze-dried yogurt culture, which can be purchased at many pharmacies or
health food stores. If using a freeze-dried yogurt culture add two hours to the
yogurt making time.
NOTE:
• Do not use abrasive cleaners or scouring pads.
• Do not immerse the yogurt maker body, cord or plug in water at any time.
NOTE:
• Do not use a batch of yogurt more than ten times for the starter culture as
the results will diminish.
• For best results, use a starter culture and milk with similar fat contents.
NOTE:
• For best results, use a starter culture and milk with similar fat contents.
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COMOUSAR SUAPARATO
Ant esd eu sar se por prim era vez :
Sel ecc ion and ola lec he ind ica da:
Laleche esun factorsumamente importantecuando preparesus yogurt.Para r
esultadosóptimos:
•Seleccione lecheentera (Whole)o desnataday bajaen calorías(Low-Fat)
•La lecheorgánica debede hervirsepara eliminarbacterias. Permitaque se
enfriépara deshacersede lasnatas.
•Si utilizaleche queha sidoesterilizada amuy altastemperaturas, nodebe de
hervirseantes deusarse yle ofreceráun yogurtfirme ysin natas.
•La lecheen polvofunciona muybien paranuestr osp ropósitos.El yogurthecho
conleche enpolvo leofrecerá unproducto muyfino yterso.
CO NSE JO ÚTIL :
•La lecheentera leresultará enyogures mássuaves yaromáticos.
•Para unyogurt masespeso, agreguedos otres cucharadasde lecheen polvo
ala lecheque estáusando, ymézclela aconciencia.
Sel ecc ion and oe lc ulti vo ind ica do:
Vaa necesitarde uncultivo parahacer yogures,y éstospuedes encontrarseen:
•Cualquier tiendadonde vendanyogur es(preferiblemente unyogurt deleche
entera).
•Un yogurtpreviamente elaboradoen casa.
•Un cultivode yogurtdesecado alvacío, elcual puedeconseguirse enmuchas
farmaciaso tiendasde alimentossaludables. Siusa uncultivo deyogurt desecado
alvacío, agréguele doshoras altiempo estimado.
NO TA :
• No util ice lim pia dor eso tra pos ras pan tes .
• No sum erja en agu ae lc uer po del ute nsil io, sus cor don eso ele nch ufe .
NO TA :
•N ou tilic eu na hor nad ad ey ogu rtm ásd ed iez vec esy aq ue los res ulta dos del
cul tiv op ued en dism inu ir.
•P ara mej ore sre sul tad os, use un cul tiv oy lec he con los mism osc ont eni dos de
gra sa.
NO TA :
•P ara mej ore sre sul tad os, use un cul tiv oy lec he con los mism osc ont eni dos de
gra sa.