Yoghurt maker Kitfort KT-2020
Yoghurt maker KT-2020 with mechanical control is designed for making delicious and healthy homemade yoghurt. The appliance holds 6 glass jars in which ready-made yoghurt can be stored in the refrigerator. The yoghurt maker evenly heats the jars of ingredients, maintaining the set temperature.
Making yoghurt in CT-2020 is very easy. Mix the milk and sourdough correctly, place the mixture in the jars, place the jars in the yogurt maker and press the power button. Follow the directions for preparation and you will have a delicious yoghurt.
Features and functions:- 6 glass jars of 170 ml
- mechanical control
- body material: plastic
- work indicator
- cooking time: 6-10 hours
- working temperature: 40 ± 2 ° С
Specifications: Yogurt makers Kitfort KT-2020Voltage: 220-240 V, 50 Hz
Power: 20W
Electric shock protection class: II
Yogurt maker size: 138 x 230 x 257 mm
Package size: 268 x 235 x 147mm
Cord length: 0.77 m
Net weight: 1.5kg
Gross weight: 1.82kg
Complete set: Kitfort KT-2020 yogurt makersYoghurt maker with lid - 1 piece
Glass jars with lids - 6 pcs
Operation manual - 1 piece
Warranty card - 1 piece
Yogurt maker Kitfort KT-2020 deviceControl panel for yogurt maker Kitfort CT-2020Description of Kitfort KT-2020 yogurt makerPreparation for work and useUnpack the yoghurt maker and place it on a horizontal, vibration-free surface. For example, it is not recommended to put the appliance on the refrigerator, since vibration may disturb the consistency of the yogurt: it will turn out to be liquid or whey will be released. The installation site must be protected from drafts and away from heat sources.
Before using for the first time, wash glass jars and lids in warm, soapy water and wipe the body of the instrument with a clean, damp cloth.
During operation of the yogurt maker, do not move it from place to place and do not open the transparent lid, so as not to disrupt the fermentation process.
Steam condensation may form on the lid after cooking. Lift the lid carefully without tilting it and drain the condensation into a sink.
Do not put glass jars of yogurt in the freezer or microwave.
Selection of ingredientsMilk:
• Sterilized long-term milk is ideal for making yoghurt;
• Pasteurized and raw milk must be boiled and then cooled and froth removed. Raw milk requires a longer boil to kill lactic acid bacteria. If lactic acid bacteria are present in milk, then yogurt is obtained during cooking.
Yoghurt made with pasteurized and raw milk is not recommended for fermentation.
The higher the fat content of the milk, the thicker and fatter the yogurt is. It is recommended to use milk of no more than 6% fat.
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- • Natural yoghurt with a short shelf life, prepared without heat treatment, contains active yoghurt bacteria for making thick yoghurt. It is recommended to use 5% fat yogurt.
- • Dry starter culture. Sold in large stores and pharmacies. For the correct preparation time and amount of starter, follow the label on the package.
- • Freshly prepared yoghurt can also be used as a starter. It is better to reuse the starter culture no more than 5 times in a row.The resulting yoghurt then becomes liquid and contains few active yoghurt bacteria.
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Additives:It is recommended to add various additives, especially fresh fruits and berries, to already prepared yoghurt, because due to their high acidity, yoghurt can curdle during cooking. Sugar, jam, nuts, chocolate, honey, syrups, fruits and berries can be used as additives.
Yoghurt preparation1. Wash and sterilize the jars.
2. Pour 100 g of yogurt or the required amount of dry sourdough into a bowl (see sourdough notes) and add 900 ml of milk at room temperature. Stir the mixture with a whisk or mixer until smooth. Do not beat until foamy. Using warm milk will cook the yoghurt faster. It is not recommended to heat milk above 40 ° C.
3. Pour the resulting mixture into jars, close the lids.
4. Place the jars in the yogurt maker and close it with the transparent lid.
Council. To shorten the fermentation time and optimize heat distribution, pour a little warm boiled water into the cells where the jars are located during cooking.
5. Plug in the yogurt maker. Press the power button. The cooking process starts.
6. It is necessary to adjust the fermentation time manually. Usually, yoghurt takes 8-10 hours to cook, but no more than 14 hours. The longer the fermentation time, the more acidic the yogurt will be. If the milk is warm, the cooking time is 5-6 hours.
7. When the cooking time has elapsed, press the off button. Then disconnect the device from the mains.
8. Remove the jars from the container and refrigerate for 1-2 hours to cool. It is preferable to leave the finished yogurt in the refrigerator for 6 hours.
If you want to add additives (fruits, berries, sugar, jam) to yoghurt, do this before placing the yoghurt in the refrigerator. Add ingredients and stir yogurt thoroughly.
The best taste and health benefits of yoghurt are preserved for 3 days from the end of preparation. Store yogurt in the refrigerator for up to 7 days.
Cleaning, care and storageWash the yogurt maker immediately after use.
Unplug the yoghurt maker before cleaning or servicing.
Wash glass jars under running water or in the dishwasher. Clean the jar lids and transparent lid only under running water.
Wipe the body with a paper towel or tissue.
Use the soft side of the sponge to wash the inside of the yogurt maker. Do not use abrasive or aggressive cleaning agents.
Never place the housing in water or under running water.
Do not wash jar lids and transparent lids in the dishwasher. Store the yogurt maker in a cool, dry place out of the reach of children.
TroubleshootingYogurt is too runnyThe yoghurt maker was opened or moved during operation
Do not lift the jars, move or open the yogurt maker before the end of the cooking cycle. Do not place the yogurt maker on the refrigerator or in other places subject to vibration. In the process of work, the yogurt maker should be in a place protected from drafts.
Not enough fat milk is used
Use whole milk
Fermentation time too short
Increase cooking time
Fresh fruit or berries were added to the yogurt before fermentation began
Add extra ingredients after fermentation or use jam
Yogurt is too sourFermentation time too long
Reduce cooking time
At the end of cooking, whey has formed on the surface or at the edges of the yoghurtToo hot milk used
Use ingredients at room temperature for cooking
Cooking time is too long
Reduce cooking time
Poor starter culture
Indicator does not workThe power cord is not connected correctly
Check the condition of the power cord and its connection to the outlet
Technical problems may have occurred
Contact the service center
The heating element does not heat upThe power cord is not connected correctly
Check the condition of the power cord and its connection to the outlet
Control panel defective
Contact the service center
The heating element is overheatingControl panel defective
Contact the service center
Recommendation. If yoghurt comes out with whey, after cooking, stir it thoroughly to form a homogeneous consistency.