Machine to make homemade yogurt in a simple way. With 4 ceramic jars of 125 ml capacity, 2 glass glasses of 1.2 liters and drain strainer. Includes 4 temperature programs and timer selector. Rommelsbacher yogurt maker, with 4 ceramic jars of 125 ml. Multifunction yogurt maker with 4 specific temperature programs for preparing yogurt, cream cheese, vegan yogurt, preparing essential oil extracts, etc. Also equipped with a timer selector from 1 to 24 hours. It is a perfect yogurt maker to make up to 1.2 liters of homemade yogurt with different types of milk and ferments or from another yogurt. Characteristics of the 80 Rommelsbacher Yogurt Maker Digital temperature selector from 30º-55ºC and automatic shutdown with signal tone. To make yogurt, choose the temperature indicated on the ferment envelope that we use. If we use a yogurt, follow the indication to choose the highest temperature for yogurts with bifidus. In any case, the temperature determines the texture of the yogurt and each person adapts it to their taste. -55ºC to prepare extracts of essential oils to make your organic cosmetics. -42ºC to make yogurt. -38ºC for vegan and lactose-free yogurts. -30ºC for cream cheese or sourdough as a base for making bread. Digital timer: continuous use can be programmed from 1 to 24 hours. It allows programming how many hours of fermentation we want to carry out and to stop the operation. For a soft-textured yogurt, an average ripening time of about 9 or 10 hours is recommended. Equipped with 4 jars of 125 ml capacity each, made of ceramic free of heavy metals and 2 glass jars of 1200 ml capacity in case you want to make a new yoghurt while preserving and consuming the recently made one. Polypropylene lids: BPA free material. Valve to create a vacuum in large jars: each lid has a valve to extract the air from the inside of the jar when we are going to keep it in the fridge and thus optimize the conservation of the yogurt. Cleaning: wash the jars in the dishwasher, the rest of the parts are recommended to be washed by hand. Easy-to-clean stainless steel housing. Instructions manual in Spanish. Weight: 2.46 kg. Capacity: 4 x 125 ml. Content: Yogurt maker base, 1 outer lid, 4 ceramic jars, 4 lids, 2 glass jars and 2 lids, drain strainer, instruction manual in Spanish. Measurements (height x width): 19 x 19.50 cm. Power: 20W. Benefits of eating homemade yogurt Yogurt is a probiotic food by nature: it provides us with a significant amount of beneficial bacteria for our intestinal flora. These bacteria are activated during fermentation and colonize the large and small intestine, as they resist the pH of stomach acids. Therefore, the result is a perfect food to keep our intestinal flora healthy. Gut health is the cornerstone of our overall health. Industrialized yogurts usually come from a single bacterial strain (which can be genetically modified). By making them at home we can choose which milk to make them with and also, they do not require any additive to correct flavors or conservation. If we make them with vegetable milk made by ourselves, we can make milk more loaded with cereal, nuts or seeds (for a thicker result) and also, this milk will not have undergone any conservation process nor will it have any type of chemicals additives or flavorings. Yogurt is undoubtedly the healthiest way to eat dairy products. The Rommelsbacher Pure Yogurt Maker allows us to make: Yogurts with different starter cultures, adjusting to their ideal fermentation temperature. Yogurts with bifidobacteria need higher temperatures for incubation than yogurts without bifidus (such as Bulgarian yogurt, Western-style plain yogurt, or vegan yogurt). Vegan yogurts, made with vegetable milk. For a strictly vegan yoghurt, you can use the vegan yoghurt starter. Yogurts made in 24 hours: the Specific Carbohydrates diet or SCD (The Specif Carbohydrate Diet) and the psycho-intestinal syndrome diet or GAPS (Gut and Psychology Syndrome) recommend yogurts that are incubated for 24 hours and at a constant temperature, so that lactose decreases and the amount of beneficial bacteria increases. How to make yogurt in the Rommelsbacher yogurt maker Heat milk below boiling point. Allow to cool to 40 ºC or the temperature indicated for each ferment. Add the chosen ferment and mix. Distribute the mixture in the ceramic jars and place the lid. Press the vacuum button on the lid of each jar. Place the closed jars on the base of the yogurt maker. Press ON button. Select the desired time, being able to set up to 24 hours. Once the fermentation time is over, remove the outer lid and the glass jars. Check the texture of the yogurt, if it is the desired one, cover again and refrigerate for 8 hours or more. If you prefer a denser texture, leave it to ferment for a little longer.