Marta MT-1854 [9/14] Before the first use

BEFORE THE FIRST USE

Unpack the appliance and remove all packaging materials and labels. Wash all containers and lids surfaces with detergent.

USING THE DEVICE

Making yogurt mixture

You will need

1. Whole or skim milk. Preferable to use a whole or partially skimmed milk, which requires no prior boiling (or UHT milk). Raw (fresh) or pasteurized milk boil then let it cool, then strain to

 Yogurt cooked by yourself.

NOTE: After cooking the first batch of yogurt save some of it for future cooking. After cooking 5 parties should use the new leaven, as over time it can become depleted,

resulting in a less dense consistency of yogurt.

3. Supplements to your taste

NOTE: hyperacidity of some fruits (oranges, tangerines, grapefruits, pineapples, pomegranates, lemons, cranberries, plums, kiwi, some varieties of apples, pears, plums,

apricots, grapes) destroys ferments and does not allow to cook high quality yogurt. In this case it is recommended to regulate the acidity of fresh fruit. For example, if you

use sour kiwi, put a small amount of other sweet fruit.

We recommend placing supplements just before cooking. You can also add fruit, nuts, dried fruits, candied fruit and yogurt, etc. before serving yogurt.

Using yogurt maker:

 Fill cups with blend. Close cups lids. Close yogurt maker lid

NOTE: Recommended time if 8-10 hours, but mot more than 14 hours. Longer fermentation time makes yogurt denser.

RECIPES

Sweet homemade yogurt