WHOMESOME GAPS101 User Manual

YOGHURT MAKER - MODEL: GAPS101

Yoghurt Maker

Congratulations with your purchase in selecting
the finest homemade yoghurt making kit on the
market. You can be assured that we have thought
of everything in the making of this kit from design
to functionality with GAPS & SCD cooking
requirements in mind. We wish to assure you that
this appliance does ferment for 24 hours and
maintains the correct temperature to produce the
healthiest yoghurt full of live probiotic bacteria to
help you improve your digestive health. We have
also been mindful with size so that you can reduce
your time in the kitchen and make larger batches
up to 3 Litres at a time. And for families who need
to keep up with production, we also have spare jars
for purchase so that you can prepare your second
batch before the family runs out. Making yoghurt
at home has never been easier with the

WHOMESOME Yoghurt Maker. Enjoy 

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FEATURES

• 24 Hour Fermentation Capacity

• Self Setting Timer with Digital Control up to 24hrs

• Automatic Shut-Off when fermenting is complete

• Lead Light Display

• 12 Glass Jars with BPA free screw top lids

• Automatic Temperature Control that maintains
the temperature between 38 and 45˚C.

• Even heating circulation

• Extra-large capacity, makes up to 3 Litres of

yoghurt (approximately holds between 2.8 to 3
Litres, depending on how much each jar is filled or
whether you use a large Pyrex dish.

• Bonus safety carry basket included to safely carry
and store jars in the fridge after fermentation. The
jars will sit quite snug in the basket compared to the
positioning of jars in the yoghurt maker. Removing
one jar will loosen them up.

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PREPARATION

Sterilize the glass jars and lids in hot water (80˚C)
for 1 minute. This will ensure they are free from
other living bacteria. Never submerse the yoghurt
maker machine in water. The yoghurt maker should
only be wiped clean with a damp cloth. The basket
is removable and can be submersed in water. Make
sure that the rated voltage is the same voltage that
you use in your country.

YOU WILL NEED THE FOLLOWING
INGREDIENTS AND SUPPLIES TO MAKE
YOUR YOGHURT

 3 L Fresh milk or cream (use milk for yoghurt

and cream for sour cream/cream fraiche)

 Powdered yoghurt starter or commercial

yoghurt as a starter. You may purchase yoghurt
starter at gapsdietaustralia.com.au

 Thermometer to heat milk
 Saucepan and whisk
 WHOLESOME Yoghurt Maker

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OPERATION & INSTRUCTIONS

STEP 1. If the milk is pasteurised, bring 2.8 - 3 litres
of milk close to boiling (approximately 80°C) in a
stainless steel saucepan & stir occasionally. By
bringing the milk close to boiling point (no higher
than 80°C) you destroy any bacteria which may be
lingering in the milk that can interfere with the
fermentation process. It is important not to boil the
milk as it will change its taste. (Boiling point is set
at 100°C). Please refer to the GAPS Book Recipes for
instructions if you are skipping this stage to make
‘GAPS Yoghurt” with ‘GAPS Milk’.

STEP 2. Take the saucepan off the stove and set
aside to cool down. You can cool it down faster by
filling your sink with cold water and ice and
submerging the base of the saucepan in the cold
water. Keep an eye on the thermometer until it
reaches between 38-45°C.

STEP 3. After the milk has cooled to 38-45°C, you
may add your yoghurt starter. You have two options

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