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Team YM 1 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
10 TEAM YM 1 - 080810
Assembly page 10/28
Fax +32 2 359 95 50
PREPARATION OF NATURAL YOGURTS
1) For 7 glass pots, measure 1400 ml of milk from the market or fresh milk or pasteurized milk,
then pour it in a high-sided saucepan.
2) If necessary (according to the kind of milk used), this milk must be heated almost to the
boiling point (approximately 95℃). Keep the milk at this temperature for about 3 minutes
then remove the pan from the heating source and allow the milk to cool to body
temperature (36℃). Do not allow the milk to boil, otherwise the yogurt will taste or smell
bad or will remain too soft.
3) If you use milk that doesn’t need to be boiled, just heat it a little, then let it cool down to
body temperature (36°C).
4) Add the ferment and stir.
a) Powder ferment: take a little milk out of your saucepan, pour it in a glass pot,
add the ferment, close the glass pot and shake it vigorously in order to distribute
the ferment evenly.
b) Ferment coming from another yogurt: in your saucepan with cooled down milk,
stir one pot of natural yogurt (bought in a store or coming from a previous batch
of yogurts).
5) Distribute the mixture over the 7 glass pots. DO NOT PUT THE LIDS ON.
6) Put the glass pots in the yogurt maker and put the lid on the yogurt maker.
7) Plug in your yogurt maker and set the timer on the desired setting. It takes about 6 hours to
make yogurts from whole milk, and about 8 hours from skimmed milk.
8) Press the switch. It turns on when the yogurt maker is working. When the required time has
elapsed, the timer will turn off automatically and the pilot light will turn off.
9) Check that the yogurts are well-set. If they aren’t, that’s because the ferment didn’t have
time to act. Begin again from point 7 on. If the ferment has a good quality, it should be a
success after the second try.
10) If the yogurts have set well, close the glass pots with their lids and put the glass pots in the
refrigerator.
TIPS
Once you have made a first batch of yogurts with ferments, these are weakened and will give
less smooth yogurts than natural yogurts. Keep one to have ferments for the next batch of
yogurts. After 4 to 8 batches, according to the milk you chose and the conditions of use, we
recommend you to use new ones.
Once the yogurt maker is plugged, do not move it and make sure it will not be affected by
shocks or vibrations.
In some conditions of use, there can be large condensation. To gather water, we advise you to
always open your yogurt maker by making the lid pivot on the rear part of your yogurt maker.
PRESERVATION
Since your yogurts are made without preservatives, the expiry time will be shorter than for
yogurts sold in the shops.
We recommend you to eat your yogurts 7 days after they were made at the latest. This length
will vary according to the quality and the freshness of the products used.
… 10 …


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