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"1. pour 2 plain yogurts into a bowl and mix them until you obtain a liquid and homogeneous
a liquid and homogeneous consistency.
2. While mixing, gradually add 2 liters of whole milk (recommended) or semi-skimmed milk
(recommended) or semi-skimmed milk until you obtain a homogeneous consistency.
3. Divide the mixture evenly among the glass jars.
4. Place the jars without the lids in the yogurt maker and refer to the section "Starting a cycle on the yogurt maker".
4. Place the jars without their lids in the yogurt maker and refer to the section "Starting a cycle on the machine".
You can flavor your yogurt. See the "Recipe Tips" section of the
manual."

"- Use preferably whole milk (for a creamier result) or semi-skimmed milk.
Be aware that skimmed milk makes the consistency of yogurt more fragile.
- If the milk is already sterilized (UHT), you can use it directly cold.
- If you use raw milk or pasteurized milk, you must first boil it,
wait for it to cool, then remove the skins."

"You can use either:
- A plain yogurt from the store,
- A plain yogurt from a previous production. The yoghurt obtained can be
reused up to 7 times as a ferment base. Beyond that, you must use a fresh yogurt
for more active ferments.
- A freeze-dried dry ferment available in pharmacies or specialized stores
(allow 2 more hours for fermentation).
Ferments become active at a very low temperature (45°C) and die beyond that.
This is why you should not boil them with the milk."

"It takes several hours for the yogurt to form. Therefore,
we recommend that you prepare the yogurt in the evening. The next morning,
place the yogurt in the refrigerator for at least 2 hours before eating it.
- Condensation forms on the lid of the yogurt maker during use. This
is normal. Be careful not to let water drip into the yogurt when you remove the transparent lid.
when you remove the transparent lid."

"To obtain more consistent yogurts, you can add powdered milk to the preparation (2 or 3 tablespoons for 1 liter of milk).
(2 or 3 tablespoons for 1 liter of milk).
- To make your preparations, use a container with a spout, which is more
to pour the liquids into the jars.

"It is found on the surface of yogurt. It is a residual liquid rich in lactose, proteins
proteins, vitamins and minerals.
- You can drink the whey plain to enjoy its benefits.
- You can reuse it in your next batch of yogurt.
- You can reuse it in the preparation of pancakes, breads, buns, etc. in place of water or milk.
to replace water or milk.
- Whey keeps for 2 to 3 days in the refrigerator."