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SJB 18 A2 US-EN │ 7 ■
Before first use
♦ Clean all parts as described in the "Cleaning" section.
♦ Place the appliance on a dry, level surface.
♦ Ensure that the power socket is within easy reach.
Information on making yogurt
■ Yogurt is made when lactic acid bacteria, the so-called yogurt
cultures, transform the lactose in milk into lactic acid. This appli-
ance generates the ideal temperature required for the yogurt
cultures to multiply.
■ You can use whole milk, low-fat milk or skim milk to make
yogurt.
■ If you wish to use raw milk or fresh milk from a farm for your
yogurt, please heat the milk beforehand as described in the
section "Preparing the milk".
If you wish to make cream yogurt, replace some or all of the
milk with cream.
Yogurt cultures (lactic acid bacteria)
■ Living yogurt cultures are contained in store-bought natural
yogurt, home-made yogurt and yogurt powder.
■ You can buy yogurt powder from well-stocked supermarkets or
health food stores.
■ When buying yogurt, ensure that it is not pasteurized and that
the fat content stated on the container is identical to that of
the milk you are using. Otherwise, the yogurt will not set, and
water will collect on the surface.
■ You can also use your own, home-made yogurt to prepare
further batches. However, yogurt produced this way will
become thinner with each batch. Once the yogurt becomes
too thin for your liking, use fresh yogurt cultures.
IB_338816_SJB18A2_LB9.indb 7 19.12.19 09:05