Using your yogurt maker, Comousar suaparato, Before first use: choosing the proper milk – Aroma AYM-606 User Manual
Page 6: Choosing the proper starter culture, Sel ecc ion and oe lc ulti vo ind ica do

4
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.
4
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CO
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ÚTIL
:
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encontrarseen:
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