Livoo DOP156 Yogurt and Cheese Maker User Manual

Gabatarwa

Thank you for choosing the Livoo DOP156 Yogurt and Cheese Maker. This appliance is designed to help you easily prepare delicious homemade yogurts and fresh cheeses. Please read this manual carefully before first use to ensure safe and optimal operation.

Image: The Livoo DOP156 Yogurt and Cheese Maker, featuring its main unit, several glass yogurt pots with white lids, and a central cheese draining container. Some pots contain finished yogurt, and the transparent lid is partially open.

Muhimman Umarnin Tsaro

To prevent personal injury or damage to the appliance, always follow basic safety precautions when using electrical appliances.

• Karanta duk umarnin kafin amfani.
• Kada a nutsar da gindin kayan aikin, igiya, ko toshe cikin ruwa ko wasu ruwaye.
• Kulawa na kusa yana da mahimmanci lokacin da kowace na'ura ke amfani da ko kusa da yara.
• Cire toshe daga kanti lokacin da ba a amfani da shi kuma kafin tsaftacewa. Bada damar yin sanyi kafin sakawa ko cire sassa, da kuma kafin tsaftace kayan aikin.
• Kada a yi amfani da kowace na'ura mai igiya ko filogi da ta lalace, ko bayan na'urar ta lalace ko ta lalace ta kowace hanya.
• Kada ku yi amfani da waje.
• Kar a bar igiyar ta rataya a gefen tebur ko tebur, ko taɓo wurare masu zafi.
• Kada a sanya a kan ko kusa da iskar gas mai zafi ko wutar lantarki, ko a cikin tanda mai zafi.
• Koyaushe hašawa filogi zuwa na'ura da farko, sannan toshe igiya cikin mashin bango. Don cire haɗin, kunna kowane iko zuwa "kashe", sannan cire filogi daga mashin bango.
• Kada kayi amfani da na'urar don wanin amfani da aka yi niyya.

Abubuwan Samfur

The Livoo DOP156 Yogurt and Cheese Maker includes the following parts:

• Main heating base with on/off switch and indicator light.
• M murfi.
• 12 glass yogurt pots (0.21 L capacity each) with screw-on lids.
• 1 large container with a 1.2 L draining basket for making fresh cheese.
• 25 labels for personalizing yogurt pots.

Image: The Livoo DOP156 base unit with 12 empty glass yogurt pots, ready for use. The transparent lid is shown separately.

Image: The Livoo DOP156 unit configured with six yogurt pots and the larger central container for making fresh cheese.

Saita da Amfani na Farko

1. Cire kaya: A hankali cire duk abubuwan da aka gyara daga marufi. Rike marufi don ajiya ko sufuri na gaba.
2. Tsaftacewa: Before first use, wash the glass yogurt pots, their lids, the cheese container, and the transparent lid in warm, soapy water. Rinse thoroughly and dry. The pots and lids are dishwasher safe. Wipe the main heating base with a damp zane. Kada a nutsar da tushe cikin ruwa.
3. Wuri: Place the appliance on a stable, flat, heat-resistant surface, away from water sources and direct heat. Ensure adequate ventilation around the unit.
4. Haɗin Wuta: Ensure the on/off switch is in the "off" position before plugging the appliance into a suitable electrical outlet.

Umarnin Aiki

Yin Yogurt

1. Prepare the Mixture: Heat 1 liter of milk (whole, semi-skimmed, or skimmed) to approximately 40-45°C (104-113°F). Add 1-2 tablespoons of plain yogurt with live cultures or a yogurt starter culture. Mix well until smooth.
2. Fill the Pots: Pour the yogurt mixture into the clean glass pots. Do not overfill.
3. Arrange Pots: Place the filled, uncovered pots into the heating base.
4. Cover and Start: Place the transparent lid over the pots and the base. Plug in the appliance and turn the on/off switch to "on". The indicator light will illuminate.
5. Haɗi: Allow the yogurt to ferment for 8-12 hours. The fermentation time can vary depending on the desired consistency and ambient temperature. Longer fermentation results in thicker, tangier yogurt. Note: This appliance does not have an automatic timer. You will need to monitor the fermentation time manually.
6. Cooling and Storage: Once fermentation is complete, turn off the appliance and unplug it. Remove the pots, screw on their lids, and refrigerate for at least 4 hours before consuming. This stops the fermentation process and improves consistency.

Hoto: A sama-kasa view of the 12 glass yogurt pots, each with a white screw-on lid, ready for refrigeration or storage.

Making Fresh Cheese (Fromage Blanc)

1. Prepare Yogurt: First, make a batch of plain yogurt as described above.
2. Drain Yogurt: Once the yogurt is chilled, carefully spoon the yogurt into the draining basket placed inside the larger container.
3. Refrigerate and Drain: Place the container with the draining basket (and yogurt) into the refrigerator. Allow it to drain for several hours or overnight. The longer it drains, the thicker your fresh cheese will be. The whey will collect in the bottom container.
4. Hidima: Once desired consistency is reached, transfer the fresh cheese to a serving bowl. The collected whey can be discarded or used in other recipes.

Kulawa da Tsaftacewa

Regular cleaning ensures the longevity and hygiene of your Livoo DOP156 Yogurt and Cheese Maker.

• Koyaushe cire kayan aikin kuma bar shi ya yi sanyi gaba ɗaya kafin tsaftacewa.
• Glass Pots and Lids: The glass yogurt pots and their lids are dishwasher safe. They can also be washed by hand with warm, soapy water and rinsed thoroughly.
• Cheese Container and Draining Basket: These components are also dishwasher safe or can be washed by hand with warm, soapy water.
• Rufe Mai Fassara: Wash the transparent lid by hand with warm, soapy water and rinse.
• Tushen dumama: Shafa waje na tushen dumama tare da taushi, damp zane. Kada a yi amfani da masu goge goge ko goge goge. Kar a taɓa nutsar da gindin dumama cikin ruwa ko wani ruwa.
• Ajiya: Store the clean and dry appliance in its original packaging or a safe, dry place.

Shirya matsala

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Garanti da Taimako

For information regarding warranty coverage, technical support, or spare parts, please refer to the warranty card included with your product or contact Livoo customer service directly.

Please have your model number (DOP156) and purchase date available when contacting support.