Sinbo SYM-3903 Инструкция по эксплуатации онлайн [10/58] 83353

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2. Mix Method

Put the materials into the container in the proportion of:

Option 1: Refrigerated fresh milk + Ferment or 5% refrigerated pure yogurt.

Option 2: Asepsis sealed pure milk + Ferment or 5% refrigerate pure yogurt.

Option 3: Milk made by milk powder + Ferment or 5% refrigerated pure yogurt.

Option 4: Boiled Soya-bean milk + fermented

Cautions:

1. Please make sure the materials not overdue or degenerative.

2. The amount of the ferment please refer to it operation instructions.

3. When the milk is made of milk powder, please refer to the proportion instructed, or o 250ml of milk

power+ 750ml of water.

4. The boiled Soya-bean milk or milk made by powder milk shall not be added ferment before their

temperature is lowered to under 40C.

Ferment or 5%

refrigerate pure

yoghurt

Dispense good

ware

Fresh milk, pure

milk, milk powder

or Soya-bean milk

The method of no boiled water in the ferment jar

Mixed raw

materials

Yoghurt maker Cover with the

top cap, set the

ferment time to

be 8-12 hours.

Note: In order to shorten the ferment time and improve the equality of heat transmission, you can put

some boiled water into the ferment jar so that the yogurt would be more even and more smooth.

3. Ferment

Method: Cover the container with the container lid when the raw materials are mixed, and put it into

the ferment jar, and cover with the top cap. Put on the power and ferment begins. the ferment time has

to be controlled manually. The ferment time is about 8-12 hours. The finished yogurt would coagulate

and look like “bean curd”. The longer the ferment time is, the bigger the acidity is.

Caution: The Ferment time will be affected by the surrounding temperature and the temperature of

the raw materials. So it needs more time when in low surrounding temperature or using refrigerated

milk but shall not be more than 14 hours.