A.YES. It is perfect for yogurt making. Just add milk and yogurt for fermentation ( for 1/2 litre of milk add curd of 1 spoon if the curd is very sour, if it is not that sour but normal then you need to add 2-3 spoons of curd & mix well ) and keep the utensil in the machine. Then cover with lid & switch on the machine.That is all to be done. In around 8-12 hours perfect yogurt would be ready.

A. Any type of pasteurized dairy milk can be used. You can use sold frozen milk, sterile packaging milk, made of milk powder, and also use cooked soya-ben milk.

A. Direct-set yogurt starters are one-time-use cultures. It is possible to use some yogurt made with a direct-set starter to make a new batch of yogurt, but after a few batches, the culture will weaken and a new dose of direct-set starter is needed.

A. Before cleaning the appliance, unplug it. You should never put the body of the appliance in water. Clean it with a damp cloth, warm water, and soap. Rinse and dry it. You can put the yogurt pots, pot lids, and yogurt maker lid in the dishwasher.

A. It takes 8 to 15 hours to obtain good yogurt (if taking yogurt as a fermented source, fermentation time is generally set in 5-8 hrs) The preparation time impacts the yogurt's consistency and taste.

A. It becomes watery when whey separates from milk solid (curds) because it ferments too long, it is normal to produce white yellow burnish sour liquid. It means the fermentation is good.

A. Yes, you can use milk made from powdered.

A. Its more suitable to choose low-fat or skimmed milk powder or fresh milk for

overweight or obese children. (The milk with fructose may accelerate the fermentation, avoid using seasoning milk).

A. Yes, especially for the one who does not accept cold food, but it is not the best taste. Instead, we can put fermentation yogurt together with the cup into the refrigerator for 24 hours of passivation, it tastes perfect.

Note: The freezing time for yogurt cannot exceed 10 days.

A. Yes, you can use the last homemade yogurt as a fermentation source.

A. Yogurt that has set will be more or less uniform in appearance one solid mass. The yogurt should appear relatively smooth and should pull away from the side of the container when tipped. Sometimes a bit of whey will separate from the yogurt during the culturing process. This is completely normal. Stir it back into the yogurt or strain it out

A. Once plugged in, don’t move the yogurt maker. Don’t use your yogurt maker on a surface that vibrates (e.g refrigerator, washing machine, or dishwasher).