Mini stainless steel yogurt maker

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Loading Port:: China Main Port

Payment Terms:: TT OR LC

Min Order Qty:: -

Supply Capability:: 100000 pc/month

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Quick Details

Certification:	CE,EMC,GS,LFGB,RoHS	Capacity (Quart):	1.0	Power (W):	15
Voltage (V):	220	Place of Origin:	China (Mainland)
Model No.:	SM-10A	Color:	green/color is optional

Packaging & Delivery

Packaging:	color box ,1PCS per 1color box, 16PCS per 1carton
Delivery :	25 days

Specifications

New design
Stainless steel bowl
Exact temperature 42 degree control
Clear lid allows for viewing
Removable plug

FEATURES:

1)OEM IS AVAILABLE.
2).Capacity:1.0L,for 2-4 people.
3). Elegant design and fineness of appearance
4).Unique structure for equal heat transmission, maintaining the activation of lactobacillus
5).Transparent top cover and container lid, making the state observable
6).PTC adopted for constant temperature and safe operation, and low power of 15W for cost saving
7).Container design of freshness box-like, preventing the yogurt from pollution before drinking

Yoghurt Maker SNJ-534
Item size	200200145mm
Capacity	1L
Color	Orange/ Green/ Pinkcolor is optional.
Lid	removable
Container	Stainless steel bowl
Material	Plastic
Power	15W, 220-240V~50HZ
Feature	disconnect - plug
	easy operating and cleaning
	energy-saving
Normal packing standard	24PCS/CTN
	Carton Size:780320550mm
	3744PCS/20'
	8496PCS/40'
	9120PCS/40'HQ

Mini stainless steel yogurt maker

Q: When using yoghurt machine to make yoghurt, the method of proportioning of milk and yoghurt and detailed milliliter amount?: 2 pounds of pure milk, +1 cup of yogurt (6 or 8 cups sold in the supermarket freezer).Making process:1. Boil raw milk and naturally cool down to normal temperature;2. Sterilize the inner liner of the yogurt machine (hot water spray or microwave oven heating);

Q: What is the working principle of yoghurt machine?: In fact, if you want to do it yourself, you don't need yogurt machine at all,Method:1. buy 2 cup sour milk as strain, 2 cup sour milk can be inoculated 1 cases pure milk. Pure milk is through anti-virus, but the sugar anti-virus, heating to more than 90 degrees, put the sugar in, heat preservation for about 10 minutes2., use the empty bottle boiling disinfection, cold after use.3., the milk will be heated to 90-95 degrees, 20 minutes, in boiling with 5% to 6% of sugar, the boiling sterilization of milk, cold to 40-43 degrees C inoculation.4., buy the sour milk into the cooling to about 40 degrees in the milk, and stir, and then loaded into the poison bottle, it can be a glass bottle, boil it, the lid is also anti-virus,

Q: Yogurt should be bought in advance with live strains of pure flavored yogurtCan you pour the milk directly out of the yogurt? ... ((not really clams..)And, are yogurt made from yogurt at home nutritious?: Yogurt machine to do yogurt, but also to ferment bacteria, even if the milk factory do the same. General yogurt can be, but I prefer a good point of yogurt, think that bacteria better, milk heating, cooling or warm, in the container into the mother and son, also buy the original yogurt

Q: How do you make natto with yogurt machine?: Two steps1., buy small soybean, preferably about 6mm in diameter (natto special), if you can't buy, try to buy small soybeans;2 cleaning: measure 1 bowls of soy beans, about 2-3 two, washed with water; (for 1L yogurt machine is 110 grams of soy, if 1.5L yogurt machine, can use 150 grams of soy, more yogurt machine with more beans, fermented beans when the principle is the thickness of not more than 3 cm, not less than 1 cm).3. soybean soak: Winter 20-24 hours, summer 10h or so, after water absorption, soybean is 2.3 times as heavy as original;

Q: How does yogurt machine make rice wine?: A packet of Angel yeast half package, directly onto the shower in the Steamed Rice mix, to scoop into a machine with Steamed Rice basin, compaction, intermediate use chopsticks to poke a hole in the hole, sprinkle some wine, rice wine cover, start function, after 36 hours, you can eat the sweet the fermented glutinous rice.

Q: Some people say that homemade yogurt because the family sterilization is not in place, so the basic = sour milk is not yogurt, but also useful brands of yogurt as an introduction, do their own yogurt, the additives will also be over over? What yogurt is healthy in the end? Less additive? A pile of pectin gelatin, Abbas sweet, really didn't drink it: I made many yogurt, my experience is: ordinary pure milk, do not use high calcium or nonfat yogurt; secondly the introduction must be original, can be probiotics (probiotics is), but is not strawberry or Huang Taoguo granules.To be cured yogurt after doing a good job, to put at least one night in the refrigerator, so take out is very similar to the fused lactone tofu yogurt, I would love to drink this yogurt instead of thin like a liquid.

Q: Why did I use the yogurt machine for 20 hours without hair?: In addition, with you, I say the way yogurt can be responsible to say that the success rate of 100%, and very good to drink. The first thing you burn a little boiling water poured into the lock lid on the latch and then a few minutes away (which is in the pot boil disinfection) milk (add sugar, seasoning can help to fermentation) cooled to 30-40 DEG is not hot but feels warm down into the yogurt (a few spoon is enough. Multi point OK). Lock up the quilt to cover or coat cabinet inside the quilt a match after 8 hours just remember to add sugar or very acid also after numerous experiments 8 hours is the best time for short solidification is not good enough long will be very acid. Don't use what the milk yogurt machine to try the way I remember to buy the kind of shelf life of supermarket refrigerator for several days in milk yogurt remember to buy yogurt 8 hours not to open air can cause bacteria to enter the breeding of lactic acid bacteria in anaerobic bacteria

Q: There is a yogurt machine at home, and every time I make yogurt, I buy the milk powder in the milk farm. I bought the milk of the hard packed small bag of Mengniu yesterday: DrinkableBut is it better to make yogurt, or do you have that raw milk without processing or additives?Yogurt acidity should not be too large or large amount of drinking, especially cool yogurt, will cause gastrointestinal disorders

Q: I bought the big bear DX168 yogurt machine, has been disinfected with boiling water, using a bag of milk powder, washed milk (4 packs of independent packaging), 1000ml, joined the 100ml Erie yogurt, production time is 9 hours. After making it, refrigerate overnight for a night. When I take it out, the yogurt is still liquid, not coagulated, very sour, and eating makes me feel queasy. (tears please master advice ~ ~ ~ ~)...... Thank you: [how to maintain temperature]Perhaps you do not understand this, and may also be the fatal point of your failure. You need to understand the principle of the yogurt machine, but the instructions do not say People around me do not say, hateful. The key is to put in the yogurt machine inside the tank inside the water!!! You see, yogurt machine can be added water (at first glance can not add water, failure here, the manufacturer's manual does not say, hateful manufacturers!!! (strongly protested).The key is to add water to the yogurt machine, the first in the yogurt body add some water, then put the yogurt container, finally the outer cover, understand? Of course, the first place yogurt container, and then through the gap water injection can also be careful, ha ha, as long as the water is good, of course, you can see the water after the yogurt machine if it is short, the fire and water temperature is normal, this is a fake yogurt machine!!. Heating water or warm water or cold water can, with warm water 40-50 degrees of course better, liner yogurt machine (usually stainless steel) for filling, steel liner is the heat transfer performance is very good, the liner yogurt machine into the water, it is easy to obtain heat.

Q: Yogurt function can not do sugar free yogurt, suitable for diabetics to drink the kind, the purpose is to nurse the stomach, and nutritional supplements.: Yogurt is a kind of manufacturing machine, yogurt machine. A device that provides a constant temperature for fermentation of milk, between 35-45 degrees

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