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Return appliance to The West Bend Company for examination, repair or electrical or mechanical adjustment. • The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury. • Do not use outdoors. • Do not let cord touch hot surfaces or hang over the edge of a counter or table. • Do not place Yogurt Maker on or near a hot electric or gas burner, or in a heated oven. • Use Yogurt Maker only for the uses described in this booklet. • Extreme caution must be used when moving an appliance containing hot liquids. SAVE THESE INSTRUCTIONS 1 Diagram 1 Yogurt Maker Parts Yogurt Maker Your Yogurt Maker needs no special care other than cleaning. If servicing becomes necessary, please return your Yogurt Maker to The West Bend Company. See Warranty section in this booklet for service details. Do not attempt to repair it yourself FOR HOUSEHOLD USE ONLY. CAUTION: Your Yogurt Maker Has A Short Cord As A Safety Precaution To Prevent Injury Or Property Damage Resulting From Pulling, Tripping Or Becoming Entangled With The Cord. Do Not Allow Children To Be Near Or Use This Yogurt Maker Without Close Adult Supervision. If You Must Use A Longer Cord Set Or An Extension Cord When Using The Yogurt Maker, The Cord Must Be Arranged So It Will Not Drape Or Hang Over The Edge Of A Countertop Or Tabletop Where It Can Be Pulled On By Children Or Tripped Over Accidentally. To Prevent Electrical Shock, Injury Or Fire, The Electrical Rating Of The Extension Cord You Use Must Be The Same Or More Than The Wattage Of The Yogurt Maker (Wattage Is Stamped On Underside Of Yogurt Maker)._ 2 YOGURT MAKING TIPS Before making yogurt, review these tips to ensure satisfactory results: 1. Be sure yogurt container, its lid and any other utensils used to heat or measure ingredients are clean. Impurities can affect the growth of the yogurt culture. 2. Make sure the milk used for preparing yogurt is cooled to between 100 and 110°F before adding yogurt starter. If the milk is too warm, the yogurt culture will be destroyed. If the milk is slightly cooler, additional processing will be required. Use a candy or deep fryer thermometer that registers as low as 100 degrees, or sprinkle a few drops of milk on your wrist. Milk should feel lukewarm, not hot. 3. Be sure to mix warm milk and yogurt starter gently, but thoroughly. DO NOT BEAT OR WHIP If not mixed well, the yogurt may thicken only at the bottom of the container. 4. Use 4 cups (1 quart) of milk to prepare 1 quart of plain yogurt. Any type of milk (whole, 2%, 1%, skim) can be used for making yogurt. Add l/4 to l/i cup non-fat dry milk to help thicken yogurt. Try both amounts to determine which consistency you like the best. Homemade yogurt is not quite as smooth as commercially made yogurt, which is normal. Evaporated milk can also be used. See recipe on page 6. 5. When buying yogurt to use as the starter, always purchase plain (Not Flavored) yogurt and make sure it contains active yogurt culture and has not passed expiration date. This information will be on the outside of the yogurt container. If the container does not state that yogurt contains active culture, don’t purchase it as it will not work in making yogurt. After you have made yogurt, you can use it as the starter. Remove V2 cup, refrigerate and use within 5 days. Do not flavor yogurt that will be used as starter. After using homemade yogurt several times as a starter, the yogurt may not thicken, indicating the culture is too weak. When this happens, purchase fresh, plain yogurt to use as the starter. Dry yogurt cultures are also available. Use according to package directions with 1 quart milk. 3 6. You can adjust the tartness of homemade yogurt by the amount of processing time. For a mild tasting yogurt, process 4 to 6 hours. For a tarter tasting yogurt, process 8 to 10 hours. 7. Do not disturb Yogurt Maker during processing as this may affect the quality of the yogurt obtained. Also, keep it away from any drafts. 8. After processing, yogurt should be partially set and jiggle in center of container. If not partially set, process an additional hour or until set. Yogurt will continue to thicken during refrigeration. 9. During processing and refrigeration, a small amount of clear liquid may form on the surface of the yogurt. This is normal and called “whey.” The whey can be stirred into the yogurt or it can be removed. 10. Always keep yogurt refrigerated until used. Yogurt may be refrigerated for up to one week. After this time, it has a tendency to become very tart. 11. Add flavoring or fruit to yogurt after processing and refrigeration. 12. If yogurt 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 yogurt not clean, or 4.) starter was stirred too vigorously into the milk. • Before Using Yogurt Maker For The First Time Before using your Yogurt Maker for the...