*DIY make fresh,no pigment heathy yogurt by yogurt mechine *Can control the sweetness,ingredients,thickness *Easy to operate

Main features of our yogurt mechine:

unique structure allows for all-around heat circulation to make good yogurt transparent lid allows for viewing of making process the yogurt container is designed to be airtight storage;ensure no outside polution invading the food  container material is imported food grade PP and approved food safe by FDA(U.S.A) with pilot light indicator automatic temperature control both digital timer control and mechamical timer control are available  Voltage:220-240V/50HZ 

Power:20W 

Preparation: buy some fresh milk, goat milk, milk powder or soybean milk as raw material, and the lacticacid bacteria products should be closest to production date and freezed.  

Steps:

(1)sterilization: sterilize the container and the cover by flushing with boiled water

(2)mix: put material of advised groups below together, and mix them up

  Group1---1000ml refrigerated milk+ baking agent

  Group2---1000ml boxed pure milk+ baking agent

  Group3---1000ml milk-powder-made milk+ baking agent

  Group4---1000ml soybean milk+ baking agent

(3) Fermentation: put the container into fermentation tank, and cover it. Insert the plug into socket, and the process starts.

Tip: Fermentation time would be affected by ambient temperature and initial temperature of raw materials, so the time should be extended when the temperature is low or refrigerated milk product is used. But the time is not longer than 14 hours.

(4)freshness reservation: fermented yogurt at this time isn’t suitable to eat immediately, because the taste is best after being refrigerated in fridge for 24 hours.

Tip: refrigeration time of yogurt should not be more than 10 days, best within 3 days, since the activity of lactobacillus is highest in that period.

(5) Flavor: you can add some fruit or honey into yogurt