Waring YM350 User Manual download pdf (Page 9)

not to drip any accumulated water into the finished

yogurt.

15. Cover the individual jars with the white lids and chill

them in the refrigerator for a minimum of three hours

before eating.

IMPORTANT NOTE:

THE YOGURT MAKER SHOULD REMAIN

PERFECTLY STILL DURING THE MATURING PROCESS.

DO NOT MOVE THE APPLIANCE OR REMOVE ANY

OF THE JARS.

CHOOSING THE MILK/TIPS

1. Pasteurized milk of any fat content (full, 2% 1% or

fat-free)

2. Powdered milk

3. Long-life UHT sterilized milk

4. Soy milk. Be sure to use UHT soy milk, which

contains one of the following ingredients: fructose,

honey or malt. At least one of these ingredients is

necessary for fermentation and you will not succeed

if none is available in the milk.

Fresh milk must be boiled and, if necessary, filtered prior

to use. The taste and texture of yogurt varies according

to the milk and yogurt starter selected. For best results

do not use:

1. Expired milk or

2. Expired yogurt or

3. Yogurt with flavoring, fruit, or other ingredients.

Longer cooking times produce a firmer and more tart

yogurt.

Be careful not to heat the milk too long or at too high a

temperature.

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Waring YM350 User Manual Page 9