DIDIMO ZCW-S03 Yogurt Maker User Manual

DIDIMO ZCW-S03 Yogurt Maker

User Manual

Model: ZCW-S03
Please reed this manual before use

Foreword

1. When you unpack the package for the first time, the cover is unsealed, which is normal. Because we free gave a strainer, the strainer is used to filter yogurt and does not need to be heated in the yogurt maker
2. When in use. the cover of yogurt maker is not absolutely sealed, but relatively sealed, please rest assured! This does not effect the use.
3. Yogurt maker is made of high quality PP, which is onto  and harmless. Please feel free to use ill

Introduction of accessories

Control Panel

1. Start/Cancel button to start/cancel the program.
2. Function button, selects yogurt/nettop/rice wine function.
3. Time/Temperature reduction l<eye
4. Time/Temperature increase key
5. Time indicator light
6. Yogurt function indicator light
7. Rice wine function Indicator light
8. Raito function indicator lamp
9. Temperature indicator lamp
10. Time/Temperature indicator lamp, which shows the rem8ining working time and current temperature.

Program Overview-Program Details

• The device has three preset programs. According to the different environment end raw materials, the temperature changes :1;5 F.
• This equipment can handle up to 1 liter/quart of mixture. yogurt maker with temperature adjustment function, temperature adjustment range (65-131 degrees Fahrenheit)
• In order to make yogurt latte/rice wine successfully, we set the following temperature and time according to the best taste and flavor. (To make yogurtlnatto/rice wine, you must use ii strictly according to the time/temperature, otherwise you will face failure.)

1. Ti me is set according to hours, and tern prelature is set according to Fahrenheit.
2. Please make yogurt/natto/rile wine strictly according to time and temperature to avoid wasting time and money.

How to use?

Note: Please rinse the glass jar and other accessories with boiling water before use, but don’t rinse the yogurt maker with boiling water. The yogurt maker is not waterproof. You can wipe the inner container of the yogurt maker with a wrung wet towel.

1. Yogurt
   Ratio:

   • Ratio 1 : 1000mL of commercially available refrigerated fresh milk + 1g of starter culture or 200mL of refrigerated pure yogurt.
   • Ratio 2 : 1000mL of aseptic packaged pure milk + 1g of starter culture or 200mL of refrigerated pure yogurt
   • Ratio 3 : 1000mL of milk powder + 1g of starter culture or 200ml of refrigerated pure yogurt.

Production process:

1.  Put the prepared milk into the glass jar, stir well and close the lid.
2.  Add a small amount of water (50mL-80mL) to the yogurt maker (the bottom of the yogurt maker should not touch water).(Fig1)
3. Place the glass jar into the yogurt maker, close the cover and connect the power source. (Fig2)
4. Press the Function button and select the yogurt function. At this time, the yogurt function button flashes. (Fig3)
5. Press the Start/Cancel button to jump to the time button, and press L- and L+ to select the time. The best time to make yogurt is 10-12 hours. (Fig4)
6. Press the Function button to jump to the temperature button, and press L- and L+ to select the temperature. The optimal temperature for making yogurt is 103-105 degrees Fahrenheit. (Fig5)
7. Press the Start/Cancel button, and the yogurt maker will work at the set time and temperature. (Fig6)
8. Yogurt maker LED shows the remaining working time and the current temperature.
9. The yogurt maker is not finished, so don’t open the cover to avoid failure.
10. At this time, the yogurt maker enters the locking mechanism, and the production program can be cancelled by pressing the Start/Cancel button
11. After the yogurt maker is finished, open the cover of the yogurt maker, and then open the glass lid to check the yogurt. The surface of yogurt should be condensed into a “tofu flower” shape, which can be eaten or sealed and refrigerated. Prolonging fermentation time will increase the acidity of the culture, but over 14 hours, the product will deteriorate.

Note:

• The fermentation time will be affected by the ambient temperature and the initial temperature of raw materials, so it is necessary to extend the time when the ambient temperature is low or when it is made with refrigerated milk. But the longest is not more than 14 hours.
• (When pure yogurt is used as fermentation source, the longest time is no more than 10 hours )
• Special reminder:
• In order to shorten the fermentation time and improve the temperature uniformity, warm water can be added to the fermentation tank to make the yogurt more uniform and delicate when the ambient temperature is low in winter or when the refrigerated pure milk is used.

Tips

• If a large amount of gas and foul smell are produced after fermentation, it means that the water source or milk powder is polluted and should be discarded. If there is a “bean curd flower” with a white yellow luster, it means that the fermentation is good.
• It is normal that a large amount of derivative liquid (light yellow liquid) will be produced after a long fermentation time. It can be drunk separately (the derivative liquid is rich in nutrients such as lactic acid and vitamin B) or eaten with stirring.
• Full-fat milk powder or fresh milk is suitable for developing children, and low-fat or skimmed milk powder or fresh milk should be used for obese children or those who want to keep fit (milk with fructose can accelerate fermentation and avoid using flavored milk).
• If you have diarrhea or stomach upset in the early stage, it is recommended to increase it from 100ml to 200-300ml each time.
• Yogurt can be refrigerated in the refrigerator, which is more delicious. However, the longest refrigeration time is no more than 6 days, and the best eating effect is within 3 days.

Fruit yogurt

•  Yogurt
• Seasoned fruit juice/honey/fruit granules
• Fruit Yogurt

Methods: Yogurt can be flavored with fruit juice, fructose and honey according to its own taste before eating.

 Greek Yogurt

1. Operate according to 1.1-1.10, in which the time is set to 13 hours and the temperature is 105 degrees Celsius. (Fig7)
2. Put the glass jar with yogurt in the refrigerator for three hours to complete the curing process. (Fig8)
3. Clean the strainer with boiling water
4. Pour the yogurt in the glass jar into the strainer (Fig9)
5. Place the strainer on the glass jar and secure the lid. (Fig10) 3.6 Put in the refrigerator for 6-8 hours. (Fig11)
   PS: The liquid filtered by the strainer screen has nutritional value and can be eaten directly.

 Natto

Materials: Soybeans and natto bacteria powder1.

1. Cleaning and soaking: Take 150g of soybeans and wash them with clean water, and soak them with three glasses of water to make them fully soaked. 6-9 hours in summer and 12-15 hours in winter.
2. Add a small amount of water to the soaked soybeans, and steam them in a pressure cooker for 40 minutes. When the beans are cooked thoroughly, the hands will break when pinched.
3. Take half a grain of natto fermentation bacteria and dissolve it in 5ML warm water.
4. Pour the steamed soybeans into a glass jar while they are hot (60-70 degrees), then pour the natto-fermenting bacteria into the glass jar, fully and evenly stir with sterile chopsticks, cover the yogurt machine, connect the power supply, and add a small amount of water (50mL-80mL) into the yogurt maker(the bottom of the yogurt maker should not touch water). (Fig 12)
5.  Press the Function button to select the natto function, and the natto function button flashes at this time. (Fig13)
6. Press the Start/Cancel button to jump to the time, and press L- and L+ to select the time. The best time to make natto is 24-26 hours. (Fig14)
7. Press the Function button to jump to the temperature, press L- and L+ to select the temperature, and the optimum temperature for making natto is 100-102 degrees Celsius. (Fig15)
8. Press the Start/Cancel button, and the yogurt maker will work at the set time and temperature. (Fig16)
9.  Yogurt maker LED shows the remaining working time and the current temperature.
10. Do not open the cover until the yogurt maker is finished, so as to avoid the failure of natto production. 4.11 At this time, the yogurt maker enters the locking mechanism, and the production program can be cancelled by pressing the Start/Cancel button.

Tips

• After the natto fermentation is completed, stir the natto (not in a large area, a few bean experiments) to pull out long silk. It is normal for natto to have a smelly ammonia smell. If there is a sour smell, it tastes bitter, indicating that it is infected with miscellaneous bacteria and cannot be eaten.
• After the natto fermentation is completed, the natto will be packed in a box and refrigerated in the refrigerator, and the appearance or taste of natto will be better. If you can’t finish it in a week, put it in a frozen layer and thaw it before eating.

Rice wine

• Warm reminder :
• The key to making rice wine is cleanliness. Everything can’t be stained with raw water and oil, otherwise it will be moldy and hairy. You should put the steamed rice container first.
• Wash and dry the shovel, container and container cover for shoveling rice, and wash and dry your hands.

Rice preparation

• Method 1: Rinse the glutinous rice with cold water for two or three times, soak it in cold water for about 24 hours (it takes about 8 hours to change the water once in the soaking process), then take it out and rinse it with clear water for 2-3 times, then steam it on a steamer (about half an hour), break it up after coming out of the cage and cool it until it is not hot (about 35°C).
• If the rice looks too dry or raw, sprinkle a small amount of water on it and steam it again.
• Warm reminder: Steamed rice can be steamed in a steamer or other vessels with ventilation at the bottom, and then gauze is laid on the steamer and glutinous rice is steamed on the gauze.
• Method 2 : Rinse the rice with cold water for two or three times, then cook the rice (note that the rice should not be cooked too thinly, and it is best to break up the cooked grains), then break up the cooked rice and cool it until it is not hot (about 35°C).
• Method 3: Break up the leftover rice (slightly hard rice is better) and cool it until it is not hot (0-35°C).

Mixing of wine koji

1. First put the cooled rice into a sterilized glass jar, then add about 200mL of cold boiled water and mix well, then use a small amount of cold boiled water to dissolve the koji (you don’t need to add too much water, just enough to dissolve the koji), then pour it into the rice and stir evenly, then make a round hole in the center of the rice. (1000g of glutinous rice or rice requires about 400mL (about 400g) of cold water.
2. If the rice is too hard after cooling, you can add more cold water; if the rice is too soft after cooling, you can add less cold water. ;The amount of koji can be adjusted according to the instructions on the packaging of the koji you purchased). After mixing is complete, stir thoroughly.
3. Add a small amount of water (50mL-80mL) to the yogurt maker(the bottom of the yogurt maker not touch water). (Fig17)
4. Press the Function button to select the rice wine function, and the rice wine function key flashes at this time. (Fig18)
5. Press the Start/Cancel button to jump to the time, and press L- and L+ to select the time. The best time to make rice wine is 36-38 hours. (Fig19)
6. Press the Function button to jump to the temperature, and press L- and L+ to select the temperature. The best temperature for making rice wine is 87-89 degrees Celsius.(Fiq20
7. Press the Start/Cancel button, and the yogurt maker will work at the set time and temperature.(Fig21)
8. Yogurt maker LED shows remaining working time and current temperature.
9. The yogurt machine is not finished yet. Do not open the cover to avoid failure in making rice wine.
10. At this time, the yogurt maker enters the locking mechanism, and the production program can be cancelled by pressing the Start/Cancel button.

Note:

• Fermentation time determines the degree of rice wine fermentation, and the longer the fermentation time, the higher the wine concentration. But if the time is too long, the rice will be over-fermented, which will affect the taste and smell of rice wine. When the indoor temperature exceeds 35 degrees in summer, it will seriously affect the quality of rice wine because the rice wine rhizoenzyme is difficult to survive.
• It is recommended not to make rice wine. Refrigeration After rice wine is made, it is recommended to eat it in time. If it cannot be finished that day, it must be kept in the refrigerator or freezer.

Precautions

1.  Before use, check whether the product voltage is consistent with the voltage you use.
2. Do not use this machine near flammable materials.
3. It is forbidden to plug the power supply with wet hands, otherwise it may lead to electric shock.
4. Non-electrical professionals should not modify, disassemble or repair this product by themselves.
5. Don’t use it in unstable, damp or near other heat sources, otherwise it will be damaged or malfunction.
6. Make sure that the yogurt maker is kept out of the reach of children. In particular, accidentally touching the key may cause the yogurt maker to stop working.
7. Do not boil the machine cover with boiling water.
8. When taking the inner container, please take it with both hands and handle it gently.
9. Yogurt maker is not waterproof.

 Frequently asked questions

1. The indicator light or display screen is not bright

   •  is there a power outage? B. Is the power cord plugged into the socket?
   • Is the power outlet in the closed state?

2. After completion, the enzyme did not ferment into

   •  Is there rotten fruit in the fruit?

   • Do you follow the time and temperature?

   • Is the indoor temperature too low?
     (If the temperature is too low, extend the working hours appropriately.)

   • Are there impurities such as oil mixed in?

3. After completion, the odor of enzyme is too heavy:

   •  Is the time control or setting too long?
   • Does the purchased fruit have rotten fruit and the sugar has gone bad?

4. After completion, the acidity of the enzyme is too heavy:

   • A. Is the time control or setting too long?
   • B: Is there too much lemon or sour fruit?

5. Not fermented into yogurt after completion

   • A. Is the time control or setting too short?
   • B. Is the indoor temperature and milk temperature too low?
     (If the temperature is too low, extend the working hours appropriately.)

6. The odor of yogurt is too heavy after completion:

   • A. Is the time control or setting too long?
   • B. Whether the purchased raw materials have expired or deteriorated.

7. Not fermented into rice wine after completion:

8. A. Is the time control or setting too short? B. Is the indoor temperature and the temperature of rice too low?
   (If the temperature is too low, extend the working hours appropriately.) Is the temperature of C rice still too high after cooling?

9. The smell of the finished rice wine is too strong, and the rice noodles are enzymatic;

   • A. Is the time control or setting too long?
   • B. Did the rice or container stick to oil or raw water during the cooking process?

Cleaning and maintenance

1.  After the product is used, you must unplug it, and then start cleaning after it is completely cooled.
2. After use, it should be cleaned in time to avoid the odor of the product.
3. Do not use banana oil, gasoline, detergent, hard brush, stainless steel wire ball, etc.
4. Do not soak or rinse the product shell with water, but wipe it with a soft wet cloth (wring out water).
5. When the product is not used for a long time, please clean it, put it in a packing box and put it in a ventilated and dry place to avoid the yogurt machine being affected by moisture.

Product specifications

If you encounter any problems during use, please contact us in time! The following is our email information, you can contact us on Amazon or email! DIDIM02025@outlook.com

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