Kambrook YM10 Operating Instructions And Recipes

THE KAMBROOK Y10 YOGHURT MAKER

INTRODUCTION

Making Yoghurt has never been so easy. The Kambrook Yoghurt Maker is
temperature controlled and takes the guesswork out of home yoghurt making.

Your Kambrook Yoghurt Maker has been designed to obtain the best possible
results. Its ease of operation makes it even suitable for children to engage in
making their own favourite yoghurt flavours.

GETTING TO KNOW YOUR YOGHURT MAKER

HISTORY OF YOGHURT

Yoghurt is made by adding two special strains of acid-producing bacteria to milk.
Lactic acid is formed from the lactose of the milk. It sets it into a soft custard-like
consistency. Hence the miIdly sour flavour and aroma characteristic of yoghurt.

Turkish in origin - the people of the Ottoman Empire attributed it to their health and
longevity - yoghurt has been an important food since early times. The product is an
old tradition of the Eastern Mediterranean countries, the Middle East and India.

It is appreciated in Europe and throughout the world as a most natural product.
Served simply on its own, plain, sweetened, flavoured, as a drink or as a dressing,
yoghurt is a nutritious, convenient and versatile food.

YOGHURT - A VALUABLE HEALTH FOOD

Yoghurt is a very nutritious food. It contains all the nutrients found in milk such as;
protein vitamins, calcium, phosphorous and other minerals. The food value of a 3/4
cup of yoghurt is comparable with that of a cup of milk. The energy value varies
with the fat content of the milk used. It is also known that an addition of skim milk
powder to the milk will result in a higher content of protein and calcium in yoghurt.

The lactic acid bacteria present in yoghurt is of the "friendly" and desirable variety.
These bacteria are particularly important as a balancing agent in intestinal functions.
They are also effective against constipation and diarrhoea.

Since lactic bacteria can be destroyed by an intake of antibiotics, doctors; in order
to re-establish vitamin production, recommend to patients who are on antibiotic
therapies to complement meals with yoghurt.

Yoghurt is easily digested by the body in about 1 hour, while cow's milk requires 3
hours. This property makes yoghurt particularly suited for young children and
elderly people. It also plays an important role in relaxing the body and calming the
mind before sleep.

YOGHURT MAKING TIPS

Before making yoghurt, review these tips to ensure satisfactory results.

1. CHOICE OF MILK

All types of milk are suitable for yoghurt making.

• Liquid cow's milk such as full cream, skim and modified milks.

• Reduced fat and low fat milk.

• High calcium, flavoured and UHT/Longlife powdered milks are all suitable for

yoghurt making.
The type of milk used will vary the taste slightly and (to a greater extent) the
texture of the yoghurt. For example, homogenised full cream milk produces a
smooth texture, longlife milk produces a smooth but firmer yoghurt, and skim milk
produces a very soft yoghurt.

2. To begin making yoghurt, you will need to add a "starter". This may be supplied
in two forms.

(i) Freeze dried yoghurt culture from health food shops (quantity as per packet

directions). Up to the next 20 batches can then be made using your own
yoghurt' as the starter.

(ii) Fresh commercial natural unsweetened yoghurt. Up to the next 20 batches can

then be made using your own yoghurt as the starter. If further batches
appear less firm, start again with fresh natural unsweetened commercial
yoghurt.

3. ADDING SKIM MILK POWDER PRODUCES A THICKER CONSISTENCY,
BUT IT CAN BE OMITTED IF A THINNER CONSISTENCY IS MORE
DESIRABLE.

4. Make sure the milk used for preparing yoghurt is cooled to approximately 45°C
before adding yoghurt starter. If the milk is too warm, the yoghurt culture will be
destroyed. If the milk is slightly cooler, additional processing will be required.
Use the supplied Yoghurt Spoon/Thermometer to measure milk temperature.

5. Be sure to mix warm milk and yoghurt starter gently, but thoroughly. DO NOT
BEAT OR WHIP. If not mixed well, the yoghurt may thicken only at the bottom of
the container.

6. Be sure yoghurt container, its lid and any other utensils used to beat or

measure ingredients are clean. Impurities can affect the growth of the
yoghurt culture.

7. Do not disturb Yoghurt Maker during processing as this may affect the quality of
the yoghurt obtained. Also, keep it away from any drafts.

8. After processing, yoghurt should be partially set and jiggle in centre of container.
If not partially set, process an additional hour or until set. Yoghurt will continue
to thicken during refrigeration.

9. During processing and refrigeration, a small amount of clear liquid may form on
the surface of the yoghurt. This is normal and called "whey". The whey can be
stirred into the yoghurt or it can be removed.

10.Always keep yoghurt refrigerated until used. Yoghurt may be refrigerated for up
to one week. After this time, it has a tendency to become very tart.

11.Add flavouring or fruit to yoghurt after processing and refrigeration.

12.lf yoghurt never thickens, there are several reasons:
(1) starter too weak or added when milk too hot;
(2) starter not mixed thoroughly with milk;
(3) utensils used in preparing yoghurt not clean; or (4)
starter was stirred too vigorously into the milk.

Before Using Yoghurt Maker For The First Time

Before using your Yoghurt Maker for the first time, wash the yoghurt container, its lid
and yoghurt maker cover in hot soapy water with a dishcloth or sponge, rinse
thoroughly and dry. Wipe Yoghurt Maker heating base with a damp cloth and dry.
Your Yoghurt Maker is now ready to use.

HOW TO MAKE YOGHURT

You will need:

Equipment

• Kambrook YMl0 Yoghurt Maker with supplied spoon/thermometer

• Microwave oven or double saucepan with lid (2 litre capacity)

Ingredients

• 1 litre Fresh Milk of your choice

• 4 Heaped Yoghurt spoons of Skim Milk Powder (optional)

• Freeze dried yoghurt culture (quantity as per packet directions)

or

• Up to half cup of fresh natural commercial yoghurt

Method

1. Make sure all equipment is clean.

2. Switch on the Yoghurt Maker with the cover in place and allow unit to pre-

warm whilst you are preparing milk.

3. Heating the milk. It is essential to sterilise all types of milk except for sterilised or
UHT/Longlife milk (provided it is fresh from its sealed container). Sterilising the
milk will improve the texture of the yoghurt and destroy harmful bacteria. Add
skim milk powder to milk before heating. There are two ways to sterilise the milk:

a. Place milk in a double saucepan (Fig. A), with the water in the lower container

(a single saucepan may be used, however, constant supervision and stirring
of milk is required). Bring milk gently to the boil 82°C (180°F). Around this
temperature the milk should suddenly rise and foam. Remove immediately
from heat to avoid spillage.

b. Place milk directly into the yoghurt pot and place into a microwave (Fig.

B). Set microwave on high (600-650 watts) for approximately 10 minutes, or
until milk rises and foams. Remove from microwave immediately. Watch the
milk carefully while bringing to the boil and remove from the heat source once it
rises and foams. Be careful not to let the milk boil over.

4.

Cooling the Milk.

Place the vessel in a
bowl or sink of cold water to accelerate the
cooling process. Ensure water does not
mix with the milk. Stir the milk occasionally
to cool evenly.

5. Place the supplied spoon/thermometer into
milk and allow to cool until the "add starter"
temperature is shown on the thermometer
(45°C) (Fig. C). Add the starter culture (Fig.
D) or yoghurt (Fig. E) and GENTLY stir.
DO NOT BEAT OR WHIP. If a saucepan
was used to heat milk, pour contents into
yoghurt pot and cover with lid.

6. Place yoghurt pot into Yoghurt Maker and
replace the cover. The contents should
incubate for 6-6 1/2 hours. Avoid
disturbing the pot until yoghurt has set. If
using UHT milk the contents should
incubate for up to eight hours or overnight.

7. Remove Yoghurt pot from Yoghurt Maker
and place pot in refrigerator for about eight
hours to allow flavours to mature.

Remove half cup yoghurt, for future use as starter, before adding flavourings.
The above simple directions will ensure successful yoghurt making for years to
come.

ENJOY YOUR YOGHURT!