Cuisinart Electronicwith Automatic Cooling user manual

Summary of the content on the page No. 1

QUICK REFERENCE GUIDE
Electronic Yogurt Maker with Automatic Cooling
OPERATION
Different cultures yield different results, with some producing thinner yogurts than others.
If after making a batch of yogurt thicker results are desired, we recommend following the
step for heating the milk below before adding the yogurt base to the yogurt maker.
Heat milk on the stove to 180°F (some cultures recommend only 160°F, so follow the
instructions per the particular culture).
For best results (but not

Summary of the content on the page No. 2

OPERATION (CONTINUED) Once desired fermentation time is flashing on the LED display, press the STar T 4. button. at this point the fermentation numbers on the LED will become solid and fermentation countdown will begin. NOTE: To change the fermentation time during operation, press the STOP button. The fermentation time will begin flashing again and you can adjust the time using the “+” and “-” buttons. Once adjusted time is shown flashing on the screen, press the STar T button again and t

Summary of the content on the page No. 3

RECIPES Plain Yogurt Variation #1 Plain Yogurt Variation #2 This yogurt recipe uses a purchased culture Use this recipe when fermenting with a to produce a delicious yogurt. remember store-bought yogurt or a homemade yogurt yogurt cultures differ depending on variety, from a reusable-culture batch. so the end results in taste and consistency can also vary. Makes about 1 quart yogurt Makes about 1 quart yogurt 4 cups whole milk 6 ounces plain whole milk yogurt 4 cups whole milk (use only plai

Summary of the content on the page No. 4

TIPS AND HINTS Cultures and Fermentation The taste, texture and consistency of your yogurt will depend on the type of culture that is used. Each type of culture contains different bacteria strains with individual properties that affect the tang and taste of the yogurt as well as its texture. Some yogurts are meant to be thin and runny, where others are meant to be thick. Use only one type of culture per batch of yogurt. Mixing cultures may force different bacteria that are not meant to coex