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Just got a Sherwood yoghurt maker model 29-72. Does not say anything about after yoghurt is made, how long does it remain fresh, also whether if its kept in the fridge or not.

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Generally it is recommended to refrigerate it soon after making it.

It is best to use it within a week.

After 10 days or more, it is possible to have mold growth in your yogurt and you shouldn't eat it then.

Yogurt tends to get more sour as it ages.

Posted on Apr 15, 2009

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1 Answer

Does it matter how many jars you buy with the yogurt maker?


yes - it seems like a small detail but the amount of jars that
comes with your yoghurt maker will affect whether you can make several
flavors at once and the size of the jars will affect the volume you
can produce.

Nov 21, 2013 | Kitchen Appliances - Others

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Do you have to use a yoghurt maker to make good yoghurt?


No, you can make great yoghurt without a maker but the methods tend
to need more of a time investment and it's harder to get the
temperatures to regulate without a proper yoghurt maker.

Nov 21, 2013 | Kitchen Appliances - Others

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I need a manual for a Kenwood yogurella maker


Before using the yoghurt maker for the first time it is vital that you clean and sterilise the glass jars, a measuring jug, a spoon and a sieve. You can either use a food-grade steriliser, or plunge the items into very hot (but not boiling) water. Preferably, allow the items to air dry to avoid transferring germs from a tea towel.

The yoghurt can be made with full, semi-skimmed or skimmed milk. You need to measure five glass jarfuls of milk into a high-sided saucepan. You will also need one jarful of natural yoghurt (either bought or made from a previous batch). Heat the milk until it starts to climb the sides of the saucepan (don't take your eyes off it). . Let it cool to about 96oF (a kitchen thermometer is useful) and then pour the milk through the sieve into the jug.

Next, stir your starter jar of yoghurt into the milk and then divide the mixture between the six glass jars, close the lids securely, put them into the base unit and switch on. Set the hour reminder so that you will know when the yoghurt is done. If you are making the yoghurt with full fat milk it takes about four hours and skimmed milk takes about six.

When the yoghurt is ready, take the jars out of the yoghurt maker and place in the fridge to cool. Once cool, the yoghurt is ready to eat.

You may find when you come to eat the yoghurt that a liquid has formed on the top. This is whey and you can either stir it into the yoghurt or pour it off.

Hope this helped!!! <3 I have a used one to just found this haven't tried it yet but seems good! :)

Mar 01, 2013 | Kenwood Yogurella Yoghurt Maker

1 Answer

Lumina yoghurt maker recipe


Me too. My yoghurt maker came without a booklet. I think your query may be in the car section though. :)

Jul 24, 2012 | Cars & Trucks

1 Answer

I have a Kenwood Yogurella yogurt maker with no instructions can you provide instuctions on how to use it.Thanks


Before using the yoghurt maker for the first time it is vital that you clean and sterilise the glass jars, a measuring jug, a spoon and a sieve. You can either use a food-grade steriliser, or plunge the items into very hot (but not boiling) water. Preferably, allow the items to air dry to avoid transferring germs from a tea towel.

The yoghurt can be made with full, semi-skimmed or skimmed milk. You need to measure five glass jarfuls of milk into a high-sided saucepan. You will also need one jarful of natural yoghurt (either bought or made from a previous batch). Heat the milk until it starts to climb the sides of the saucepan (don't take your eyes off it). . Let it cool to about 96oF (a kitchen thermometer is useful) and then pour the milk through the sieve into the jug.

Next, stir your starter jar of yoghurt into the milk and then divide the mixture between the six glass jars, close the lids securely, put them into the base unit and switch on. Set the hour reminder so that you will know when the yoghurt is done. If you are making the yoghurt with full fat milk it takes about four hours and skimmed milk takes about six.

When the yoghurt is ready, take the jars out of the yoghurt maker and place in the fridge to cool. Once cool, the yoghurt is ready to eat.

You may find when you come to eat the yoghurt that a liquid has formed on the top. This is whey and you can either stir it into the yoghurt or pour it off.

Hope This Helps!!! <3 I just found this I have a new one too! :)

May 22, 2012 | Kenwood Yogurella Yoghurt Maker

1 Answer

Where can i get a kenwood yogurella instruction manual


Before using the yoghurt maker for the first time it is vital that you clean and sterilise the glass jars, a measuring jug, a spoon and a sieve. You can either use a food-grade steriliser, or plunge the items into very hot (but not boiling) water. Preferably, allow the items to air dry to avoid transferring germs from a tea towel.

The yoghurt can be made with full, semi-skimmed or skimmed milk. You need to measure five glass jarfuls of milk into a high-sided saucepan. You will also need one jarful of natural yoghurt (either bought or made from a previous batch). Heat the milk until it starts to climb the sides of the saucepan (don't take your eyes off it). . Let it cool to about 96oF (a kitchen thermometer is useful) and then pour the milk through the sieve into the jug.

Next, stir your starter jar of yoghurt into the milk and then divide the mixture between the six glass jars, close the lids securely, put them into the base unit and switch on. Set the hour reminder so that you will know when the yoghurt is done. If you are making the yoghurt with full fat milk it takes about four hours and skimmed milk takes about six.

When the yoghurt is ready, take the jars out of the yoghurt maker and place in the fridge to cool. Once cool, the yoghurt is ready to eat.

You may find when you come to eat the yoghurt that a liquid has formed on the top. This is whey and you can either stir it into the yoghurt or pour it off.
Hope this helps

May 20, 2012 | Kenwood Yogurella Yoghurt Maker

1 Answer

Yorurella instructions yoghurt maker


Before using the yoghurt maker for the first time it is vital that you clean and sterilise the glass jars, a measuring jug, a spoon and a sieve. You can either use a food-grade steriliser, or plunge the items into very hot (but not boiling) water. Preferably, allow the items to air dry to avoid transferring germs from a tea towel.
The yoghurt can be made with full, semi-skimmed or skimmed milk. You need to measure five glass jarfuls of milk into a high-sided saucepan. You will also need one jarful of natural yoghurt (either bought or made from a previous batch). Heat the milk until it starts to climb the sides of the saucepan (don't take your eyes off it). . Let it cool to about 96oF (a kitchen thermometer is useful) and then pour the milk through the sieve into the jug.
Next, stir your starter jar of yoghurt into the milk and then divide the mixture between the six glass jars, close the lids securely, put them into the base unit and switch on. Set the hour reminder so that you will know when the yoghurt is done. If you are making the yoghurt with full fat milk it takes about four hours and skimmed milk takes about six.
When the yoghurt is ready, take the jars out of the yoghurt maker and place in the fridge to cool. Once cool, the yoghurt is ready to eat.
You may find when you come to eat the yoghurt that a liquid has formed on the top. This is whey and you can either stir it into the yoghurt or pour it off.
Enjoy!


Hope this helps!!! (")>

May 20, 2012 | Kenwood Yogurella Yoghurt Maker

1 Answer

How To Bleed The Cluch On A 2005 s83


You will need a length of fuel pipe, 1/4" internal diameter about a foot long (ish) and an old yoghurt pot with some break fluid in it, to stop the air going back up the tube.
Crack and unscrew the bleed nipple on the slave cylinder one turn and place the pipe over it and down into a small amount of break fluid in the yoghurt pot.
remove the cover on the master cylinder and fill with fresh break fluid. pump the break/clutch whilst topping up. When fresh fluid is squirting out and no air in the system, tighten the bleed nipple.
There you are, an easy way to bleed your breaks and clutch.
The yoghurt pot doesn't matter, a standard clean plastic/glass container will do. I just like yoghurt straight from the fridge, so I have a lot of empty pots!

Apr 04, 2011 | 2005 Suzuki Boulevard S83

1 Answer

Hi, do you have any info on the Rosemary Conley Yoghurt Maker? If so, what exact temperature does it make the yoghurt at? Thanks.


If you were to log on to the manufacturer's web site, I think you will be pleasantly surprised as usually one is able to download, by model number, Customer Instruction Manuals, list of Dealers for spare part supplies as required.

The information is normally free of charge.


I don't know about yoghurt but a manual/recipe book should be available from the web site.

I hope this helps.

Jan 15, 2011 | Microwave Ovens

1 Answer

I've an old Rowenta yoghurt-round with glass jars- maker and would like instructions for using it, please!


Mix 1 plain yoghurt with 1 liter UHT milk at room temperature. Fill the jars with this mix and cover them. Place the jars in the Yoghurt maker and close it with the cover. Turn the knob to 5 or 7 (it depends on the texture you like in the yoghurt) and you are all set. If you heat up the milk above 45 Celsius, turn the knob to 2 or 3.

Aug 06, 2010 | Microwave Ovens

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