Description

——Item Description——

Product:Yogurt Makers Machines

Material: Plastic

Rated Power:15W

Rated Voltage: 100-240V

Rated Frequent: 50Hz/60Hz

Display: Adjustable fermentation time

Capacity: 700ml

Dimensions (L x W x H (Inches):12.5 cm x 10 cmx 12.5 cm/4.9"x 3.9"x 4.9"

Weight：1kg

Plug: We will base on your country to send the corresponding adapter plug

Adjustable yogurt machine instructions

Operation method:

When the power is turned on, the screen flashes momentarily

1. Press to enter the time adjustment mode first, the screen defaults to 08h

a. Press the minus button once, the time is reduced by 1 hour, and the lowest setting is 1 hour

b. Press the plus button once, the time will increase by 1 hour, and the highest setting is 60 hours

The time display will automatically decrease, and the power will be cut off automatically when it returns to zero.

2. Press the left four keys to switch to the temperature adjustment mode, the screen defaults to 40℃

a. Press the minus button once, the temperature will drop by 1℃, and the lowest setting will be 25℃

b. Press the plus key once, the temperature rises by 1℃, and the highest setting is 60℃

Yogurt: Put the purchased 1000 liters fresh milk pack directly into the yogurt machine, add less yogurt (or bacterial powder), adjust the temperature to 45 degrees, 5-14 hours later (corresponding to room temperature 25-5 degrees above zero ), mellow and delicious pure fresh yogurt has been made.

Natto: Soak the soybeans thoroughly, add appropriate amount of water, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar (for fungal powder) and cook in a pressure cooker for 45 minutes. The water is dry, and the soybeans will rot after rubbing.

Pour the bacterial powder from the capsule into a bowl and rinse with 2 teaspoons of cold white boil.

Pour the bacteria powder water into the soybeans and mix well.

Sterilize the milk box with boiling water, pour the soybeans, and put the milk box into the yogurt machine.

Close the cover of the yogurt maker slightly leaky; because natto bacteria are aerobic bacteria

Adjust the temperature to 26 degrees and ferment until the natto becomes white. It takes about 18 hours.

Rice wine: 1. First soak the glutinous rice in water for 5-7 hours, rinse well, and then steam until it is soft; 2. Clean the container and spoon, and spread the glutinous rice with a spoon to about 30 degrees. , Spread the koji evenly on the glutinous rice, roll the glutinous rice with a spoon to make the koji mix evenly, put it into the container, smooth the surface, and press a hollow in the middle. 3. Put in the machine and close the lid tightly, adjust the temperature to 30-35 degrees, and adjust the time to 24-36 hours. 4. The cooked rice wine is crisp, juice, and aromatic (the time depends on each person's taste, the longer the time, the stronger the wine taste) The specific fermentation time is controlled according to the local temperature.