Yogurteo YG233A10 - Yogurt maker MOULINEX - Free user manual and instructions

USER MANUAL Yogurteo YG233A10 MOULINEX

Line drawing of a rectangular appliance with multiple cylindrical enclosures and a control panel (no text or symbols)

fig.1 A2 A A1 F F1 E1 D E2 B 18 C2 C1

Read the instruction manual carefully before using your appliance for the first time and keep it for future reference. The manufacturer will be exempt of any liability in the event of improper use.

• Do not use the appliance if it has been dropped or if it has visible damage or does not work properly. If this is the case, the appliance must be sent to an Approved Service Centre.
• If the power cord is damaged, it must be replaced by the manufacturer, an Approved Service Centre or a similarly qualified individual in order to avoid any danger.
• The surface of the heating element may retain residual heat after use.
• Your appliance is intended solely for domestic culinary use, inside the home and at an altitude of less than 4000 m. It is not designed to be used in the following situations, which are not covered by the guarantee: in staff kitchen areas in shops, offices and other professional settings; on farms; by guests in hotels, motels and other settings of a residential nature; or in bed and breakfasts.
• The surface of the heating element may retain residual heat after use.
• Children should be supervised to ensure they do not play with the appliance or treat it as a toy.
  • Always unplug the appliance before cleaning it.
• Caution: improper use may cause injury.
• Caution: do not immerse the product in water.

EUROPEAN MARKETS ONLY

- This appliance can be used by children aged 3 and above, provided that they are supervised or have received instructions on how to use the appliance safely and that they fully understand the dangers associated with the appliance. Cleaning and maintenance of this appliance must not be performed by children, unless they are aged 8 or older and under the supervision of an adult. Keep the appliance and its cord out of reach of children under 3 years of age.

- This appliance may be used by persons with reduced physical, sensory or mental capabilities, or who lack sufficient knowledge or experience, provided that they are supervised or have received instructions on how to use the appliance safely and that they understand the potential dangers.

NON-EUROPEAN MARKETS ONLY

• This appliance is not intended for use by individuals (including children) with reduced physical, sensory or mental capabilities, or with a lack of knowledge or experience, unless they are supervised or given prior instructions concerning the safe use of the appliance by an individual responsible for their safety.
• Children should be supervised to ensure they do not play with the appliance or treat it as a toy.
• The surface of the heating element may retain residual heat after use.
• Your appliance is intended solely for domestic culinary use inside the home. It is not designed to be used in the following situations, which are not covered by the guarantee: in staff kitchen areas in shops, offices and other professional settings; on farms; by guests in hotels, motels and other settings of a residential nature; or in bed and breakfasts.
• Caution: improper use may cause injury.
• Caution: do not immerse the product in water.

ELECTRICAL OR ELECTRONIC PRODUCT END OF LIFE

Think of the environment!

i

Your appliance contains materials that can be recovered or recycled.

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Leave them at a local civic waste collection point.

DESCRIPTION

A Lid

B Base

C Yoghurt pots in 2 parts - Glass pot C1

- Lid with date dial C2

D Electronic screen

E Control buttons:

- Button to programme time settings E1

- On/Off button E2

F Fresh cheese container:

- Strainer F1

RECOMMENDATIONS

Warning

It is essential to put the lids of the jars in addition to the large lid for each batch of yogurt

• Before first use:

Clean the pots (C1) and the lid with warm soapy water or in the dishwasher. To clean the inside of the container (B), simply wipe clean with a sponge. Never immerse the base of the appliance in water.

- During use:

Do not move the yoghurt maker when in use; do not open the lid (A2). Do not place the yoghurt maker in an area exposed to vibrations (above a refrigerator, for example) or air currents. Following these guidelines will ensure your yoghurts are a success.

To make the yoghurts, you will need a litre of milk and a fermentation agent.

PRACTICAL ADVICE FOR CHOOSING THE MILK AND FERMENTATION AGENT

1) CHOICE OF MILK

- For practical reasons, choose a milk that is full fat and that does not need to be boiled (long-life UHT milk or powdered milk). Raw (fresh) or pasteurised milk must be brought to the boil then cooled and passed through a sieve to remove the skin.

Notes:

• Whole milk gives a firmer result and more flavour.
• Fresh or pasteurised milks contain more vitamins and micro-nutrients.
• For more consistent yoghurts, add 2 or 3 tablespoons of powdered milk to the litre of milk and mix thoroughly.
• Use milk that is at room temperature or lukewarm (heat to 37°C or 40°C). Do not use milk straight out of the fridge.

2) CHOICE OF FERMENTATION AGENT

You can use either:

• shop-bought natural yoghurt (ideally whole milk yoghurt) with the longest possible expiry date.
• a freeze-dried fermentation agent (available from large shops, pharmacies and some health food shops). If you choose this option, make sure to adhere to the activation time stated on the fermenting agent packet.
• a yoghurt you have made yourself.

Important: when you have made your initial batch, keep one of the yoghurts to use for subsequent batches. We recommend that you use a new fermentation agent after every five batches, as it can become less effective over time and therefore produce a less solid consistency.

YOGHURT MAKING

1) PREPARING THE MIX:

• Thoroughly mix 1.5 litres of milk with 2 fermentation agents of your choice (yoghurt or freeze-dried fermentation agent) in a container with a pouring spout. Avoid frothing the preparation.
• To produce a good mixture, beat the yoghurt using a fork to create a very smooth paste and then add the milk, mixing constantly. If you are using a freeze-dried fermentation agent, blend the fermentation agent into the milk and mix thoroughly.
• Divide the mixture into the pots (C1).
• Place the pots (C1), without their lids (C2), into the yoghurt maker.
• Put the lid on the yoghurt maker.

2) PREPARING THE YOGHURT MAKER FOR USE:

Plug in the yoghurt maker. The display will flash "00".

• Select preparation time using button E1. Press until the desired time is shown. The maximum programmable time is 15 hours. To speed up setting the time, press and hold button E1 for 2 seconds.
• Press the on/off button (E2). The screen will light up and show that the programme has started.

CLEANING

• Always unplug the appliance before cleaning it.

• Never immerse the base of the appliance in water. Clean with a damp cloth and warm soapy water. Rinse and dry.

• When your programme time has finished, the lit screen will switch off, flashing "00" and beeping 5 times to alert you. The beeping can be stopped by pressing the on/off button.

• Unplug the appliance.

3) STORING THE YOGHURTS:

• Lift the lid. To prevent condensation from dripping, do not hold the lid over the pots (C1).
• Using the manual date dial on each lid (C2), indicate the expiry date for the yoghurts simply by rotating the top part of the lid until it displays the desired number.
• Screw the lids (C2) onto the glass pots (C1) and put them in the fridge for at least 6 hours before consuming. They will be firmer if you wait 24 hours.

Notes:

• Natural yoghurts can be kept in the fridge for a maximum of 7 days. Other types of yoghurt need to be eaten sooner. The expiry date on the lids should therefore be set to D+7 for natural yoghurt, with D being the day on which the yoghurts were made.
• Never put the appliance in the fridge.

- The yoghurt pots (C1) and the lids are dishwasher safe.

FREQUENT PROBLEMS AND SOLUTIONS

PROBLEMS CAUSES	SOLUTIONS
Yoghurt is too runny. Semi-skin	med or skimmed milk used without adding powdered milk (the milk itself is not sufficiently rich in proteins).	Add 1 yoghurt pot of powdered milk (2 for skimmed milk) or use whole milk and 12 pot of whole powdered milk.
	Yoghurt maker moved or subjected to shocks or vibrations during fermentation.	Do not move the yoghurt maker while in use (do not put it on top of a fridge).
	The fermentation agent is no longer active.	Change your fermentation agent or brand of yoghurt. Check the expiry date of your fermentation agent or yoghurt.
	The yoghurt maker was opened during the cycle.	Do not remove the pots or open the yoghurt maker before the end of the cycle (around 8 hours). Keep the yoghurt maker away from air currents while in use.
	Fermentation time too short. Start a second cycle once the first cycle has finished.
	The pots were not properly cleaned/rinsed.	Before pouring your mix into the pots, ensure that there are no traces of washing-up liquid, cleaning product or dirt on the inside of the pots.
	Fruit added to the yoghurt.	Consider using cooked fruit, or using compote or jam (at room temperature) instead. Raw fruit releases acids that prevent the yoghurt from forming properly.
Yoghurts are too sour. Fermentation time was too long.		Ensure you reduce the fermentation time for your next batch.
A viscous liquid (called whey) has formed on the surface of the yoghurt at the end of fermentation.	Fermentation time was too long.	Reduce the fermentation time and/or add powdered milk.

WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK

- First ensure that it is properly connected to the power supply.

You have followed all the instructions and

your appliance is still not working.

Contact your after-sales service or consult the website: groupeseb.com.

RECIPES

FLAVOURED YOGHURTS

YOGHURTS WITH SYRUP

1.5 litres of milk, 2 natural yoghurts or 2 sachets of fermentation agent

• fruit syrups (grenadine, orange, blackcurrant, lemon, mandarin, strawberry, gooseberry, almond, raspberry, wild strawberry, banana, blueberry, cherry etc.): 5 tablespoons.
  • floral syrups (rose, violet, jasmine, sandalwood): 4 tablespoons.
• mint syrup: 4 tablespoons.

Empty the yoghurt or the contents of the sachets of fermentation agent into a container. Add the syrup and pour in the milk little by little, mixing the preparation constantly with a fork. Pour the mixture into the pots and put them into the yoghurt maker (8 hours).

YOGHURTS WITH COOKED FRUIT

YOGHURT WITH JAM

1.5 litres of milk, 2 natural yoghurts or 2 sachets of fermentation agent, 4 tablespoons of a jam that is not too thick and containing small berries or pieces of fruit: cranberries, blueberries, rhubarb, ginger, strawberry, orange marmalade.

Whip the jam with a little milk. Add the yoghurt or fermentation agent. Mix well, then pour in the rest of the milk.

Pour the mixture into the pots and put them into the yoghurt maker (8 hours).

Variation: to make a two-layer yoghurt, simply add a layer of jam to the bottom of the pots. Very carefully pour the mixture

of milk/yoghurt or milk//fermentation agent into the pots. Place the pots into the yoghurt maker (8 hours).

VANILLA YOGHURTS

1 litre of whole milk, 50g of semi-skimmed powdered milk, 2 natural yoghurts or 2 sachets of fermentation agent, 80g of sugar, 40ml of pouring cream, 1 vanilla pod

Heat the cream and then add the vanilla and sugar. Mix well so that the sugar dissolves and the vanilla seeds are well distributed. Set aside. Loosen the yoghurt (or the fermentation agent) by adding the milk little by little. Pour the cream into the mixture of milk/yoghurt or milk/fermentation agent, mixing constantly. Blend in the milk powder. Pour the mixture into the pots and put them into the yoghurt maker (8 hours).

CREAM CHEESE:

1 litre of whole milk, 2 petits suisses or 2 tablespoons of cream cheese, 2 tablespoons of untreated lemon juice

Mix the cream cheese with a drop of milk until the preparation is smooth. Add the rest of the milk and mix. Add the lemon juice and mix again, then pour into the fresh cheese container with the strainer in place.

Place the container into the yoghurt maker, then close the lid.

Adjust the cooking time to between 13 and 15 hours

At the end of the cooking time, turn the strainer to the drip position and leave to strain for 30 minutes.

Put the closed container into the fridge for at least 4 hours before consuming.

FROMAGE FRAIS

1 litre of whole milk, 150g of fresh cream cheese, 2 tablespoons of untreated lemon juice.

Mix the cream cheese with a drop of milk until the preparation is smooth. Add the rest of the milk and mix. Add the lemon juice and mix again, then pour into the fresh cheese container with the strainer in place.

Plug in the yoghurt maker and adjust the time to between 12 and 15 hours.

At the end of the cooking time, turn the strainer to the drip position. Leave to strain for 12 hours in the fridge, ensuring that you regularly remove the whey to improve straining. Store in a cool place.

Variation: For a smooth version, add a good tablespoon of pouring cream.

For a sweet version, you can add various sweeteners to suit your taste: jam, honey, sugar, cereals etc.

For a savoury version, add fresh herbs: mint, chives, garlic, parsley, coriander etc.

TIPS:

• For a creamier yoghurt, add crème fraîche to your mix
  For a firmer yoghurt, add powdered milk to your mix (2 tablespoons)
• You can flavour your yoghurts by adding fresh fruit, which should be cooked and strained before adding to your mixture. Raw fruit produces water and gives less satisfactory results
• For best results, all the ingredients in the mixture should be chilled or at room temperature.
• You can sweeten your yoghurts either during preparation or after cooking (just before consuming them) by using any kind of sugar: white, cane, honey, maple syrup etc.

Leftover whey:

- Rich in vitamins, protein, lactose and minerals, do not discard. It can be reused for your next batch of yoghurts or for making cakes or sweet breads. Use whey instead of water or milk to produce a softer texture. Or simply drink it!

C Yoghurtpotjes, 2-delig

- Glazen potje C1

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