This manual provides step‑by‑step usage instructions for the Sampo yogurt machine, including preparation, fermentation settings and safety tips. It also explains the health benefits of homemade yogurt and offers several recipe ideas such as low‑fat yogurt salad, fruit‑flavored yogurts and chocolate yogurt.
Additional sections cover proper cleaning, storage of the finished product, and troubleshooting tips to ensure consistent results. The guide includes recommended fermentation temperature, time and batch size for optimal texture and flavor. This manual is written in Japanese.
| Typical serving size | 150 c.c. |
|---|---|
| Maximum batch size | 300 c.c. |
| Fermentation temperature | 40–45 °C |
| Fermentation time | 8–10 hours |
The fermentation process takes about 8 to 10 hours.
Set the machine to a temperature between 40 and 45 °C.
A typical batch produces 150 c.c. per cup, and up to 300 c.c. can be made if desired.
After fermentation, place the yogurt in a refrigerator; it tastes best when chilled.