Parameter:
Voltage: 110v / 220v
Power: 50w
Yogurt machine internal size: 9*7*21CM
Adjustable yogurt machine instructions
First, the operation key name: left all in the key; left two minus key; left three plus key; left four temperature / time switching
Second, the operation method:
When the power is turned on, the screen flashes instantly
1. Press the cut-in button to enter the time adjustment mode first. The screen displays 08h by default.
a. Press the minus button once, the time is reduced by 1 hour, and the low is set to 1 hour.
b. Press the key once to increase the time by 1 hour and set the height to 60 hours.
The time display will be automatically decremented and will automatically power off when it returns to zero.
2. Press the left four button to switch to the temperature adjustment mode. The screen displays 40°C by default.
a. Press the minus button once, the temperature drops by 1 °C, and the temperature is set to 25 °C.
b. Press the key once, the temperature rises by 1 °C, and the height is set to 60 °C.
The production method is as follows:
Yogurt: Put the 1000 liters of fresh milk bag bought directly into the yogurt machine, add less yogurt (or mushroom powder), adjust the temperature to 45 degrees, after 5-14 hours (corresponding to room temperature 25-zero 5 degrees) ), delicious and delicious fresh yogurt has been made.
Natto: Soak the soybeans, add some water, 1 teaspoon of MSG, 1 teaspoon of white sugar (for the powder), cook in a pressure cooker for 45 minutes, dry the water, and the beans will rot.
Pour the powder into the bowl from the capsule and use 2 teaspoons of cold white to open.
Pour the powdered water into the soybeans and mix well.
Disinfect the milk box with boiling water, pour the soybeans into the yogurt machine.
Cover the outer surface of the yogurt machine with a slight leak; because natto is an aerobic bacterium
The temperature was adjusted to 26 degrees, and the fermentation was carried out until the natto was used as a white film, and it took about 18 hours.
Rice wine: 1. First soak the glutinous rice with water for 5-7 hours, rinse it clean, then steam it, it must be steamed softly; 2. Clean the container and spoon, use a spoon to spread the glutinous rice and cool it to about 30 degrees. Disperse the koji evenly on the glutinous rice, roll the glutinous rice with a spoon to mix the koji, fill the container, smooth the surface, and press a dimple in the middle. 3. Put the lid on the machine cover, adjust the temperature to 30-35 degrees, and adjust the time to 24-36 hours. 4. The cooked rice wine is crisp, with juice, aromatic, and sweet taste. (Time is based on each taste, the longer the wine, the stronger the wine taste.) The specific fermentation time is based on the local temperature.
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