Yogurella

Before using the yogurt maker for the first time, it is essential to clean and sterilize the glass jars, a pot measuring spoon and a sieve. You can either use a sterilizer of food quality, or immerse objects in very hot (but not boiling). Preferably, the elements allowing the air to prevent transfer of germs from a towel.

Yogurt can be done with a lot of semi-skimmed milk or skim. You need to measure five jarfuls glass of milk in a saucepan on top. You'll also need a jarful plain yogurt (either purchased or manufactured from a previous batch). Heat the milk until it begins to climb the sides of the pan (do not take your eyes off it). . Cool to about 96 (a food thermometer is useful), then pour the milk through the sieve into the container.

Then stir your starting pot of yogurt in milk, then divide the mixture between six glass jars, close the lid securely, put them in the base unit and turn it on. Set Reminder hour, so you know when the yogurt is made. If you make yogurt with whole milk, takes about four hours and skim milk takes about six years.

When the yogurt is ready, take the pots of yogurt and place in refrigerator to cool. Once cooled, the yogurt is ready to eat.

You can find when you come to eat yogurt that has formed a liquid on top. This is whey and you can either add to yogurt or pour-off.