Waring Yogurt Maker YM350 User Manual

PROFESSIONAL YOGURT MAKER  
YM350 Series  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
11. Do not operate this or any other appliance while  
under the influence of alcohol or other substances  
that affect your reaction time or perception.  
1ꢀ. Do not touch the parts that are not intended for  
manipulation.  
13. Never move the appliance when it is in operation.  
14. Do not use the appliance while barefoot. Do not  
touch the appliance with wet or damp hands.  
15. After each use, clean all parts that have had contact  
with food by following the cleaning instructions in  
this booklet.  
16. Store the appliance and all of its parts out of the  
reach of children.  
17. Plug cord into wall outlet. To disconnect, turn  
any control to OFF before removing plug from  
wall outlet.  
18. Do not use appliance for other than intended use.  
This appliance is for household use only.  
19. After unpacking the appliance, check that it is  
undamaged and that no parts are missing. If you are  
in any doubt, consult your local service dealer or  
phone Waring Consumer Service Center at 1-800-  
ꢀ69-6640.  
ꢀ0. Before connecting, check that the supply voltage  
details marked on the appliance agree with those of  
the electrical supply. The label with this information  
may be found of the appliance.  
ꢀ1. Household electrical installation must be carried in  
accordance with manufacturer’s instructions. The  
manufacturer is not responsible for damage or inju-  
ries to persons, animals or objects caused by incor-  
rect installation.  
ꢀꢀ. Do not put on top of a vibrating surface such as the  
top of a refrigerator, or expose to drafts.  
ꢀ3. To minimize risk of food borne illness, do not keep  
yogurt in the refrigerator for more than 8-10 days.  
ꢀ4. Never put the appliance in the refrigerator.  
3
 
ꢀ5. Do not touch hot surfaces. Use handles or knobs.  
ꢀ6. Extreme caution must be used when moving an  
appliance containing hot oil or other hot liquids.  
ꢀ7. This appliance has a polarized plug (one blade is  
wider than the other). To reduce the risk of electric  
shock, this plug is intended to fit into a polarized  
outlet only one way. If the plug does not fit fully into  
the outlet, reverse the plug. If it still does not fit,  
contact a qualified electrician. Do not attempt to  
modify the plug in any way.  
CAUTION  
TO REDUCE THE RISK OF ELECTRIC SHOCK, DO  
NOT REMOVE COVER OR BACK. THERE ARE NO  
USER-SERVICEABLE PARTS INSIDE.  
TO REDUCE THE RISK OF FIRE OR ELECTRIC  
SHOCK, DO NOT EXPOSE THIS UNIT TO WATER  
OR MOISTURE.  
The lightning flash with an arrowhead symbol  
within an equilateral triangle is intended to  
alert the user to the presence of uninsulated  
dangerous voltage within the unit’s enclosure  
that may be of sufficient magnitude to consti-  
tute a risk of electric shock.  
The exclamation point within an equilateral  
triangle is intended to alert the user to the  
presence of important operating and mainte-  
nance (servicing) instructions in the literature  
accompanying the unit.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
4
 
MAINTENANCE:  
Any other servicing should be performed by an  
authorized service representative.  
CONTENTS  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . .ꢀ  
Parts and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . .6  
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6  
Instructions for Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6  
Choosing the Milk/Tips . . . . . . . . . . . . . . . . . . . . . . . . . .9  
Use and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
5
 
PARTS AND ACCESSORIES  
1
3
4
5
1. Upper Cover  
ꢀ. Six 8 oz. plastic jars with lids  
3. Two 16 oz. plastic jars with lids  
4. Base  
5. Electronic LED timer display  
BEFORE FIRST USE  
Remove all packaging. Wash the jars and lids in warm  
soapy water. Rinse and dry the jars and lids completely.  
Always ensure that the appliance is completely cool  
before cleaning and storage. Always disconnect from  
power supply and clean thoroughly before storage.  
INSTRUCTIONS FOR USE  
1. Prepare using the following utensils: a high-sided  
saucepan, pitcher, whisk, thermometer to measure  
liquid temperature.  
ꢀ. Ensure that all the above utensils are thoroughly  
washed with warm water and soap and dried prior  
to making yogurt.  
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3. To make yogurt using, six 8 oz. jars: pour fresh  
pasteurized milk equal to 48 oz. (milk can be either  
whole milk, skim or semi-skim) into a high-sided  
saucepan.  
4. To make yogurt using two 16 oz. jars: pour fresh  
pasteurized milk equal to 3ꢀ oz. (milk can be either  
whole milk, skim or semi-skim) into a high-sided  
saucepan.  
5. Heat the milk*, over medium heat, stirring frequently  
to just near boiling – approximately 180° F to 185° F,  
do not boil. Then cool quickly to 110° F: saucepan  
can be placed into a bowl of ice water to facilitate  
cooling process.  
6. Discard any “skin’ that may have formed on the  
milk. Heating the milk to almost boiling kills any  
undesirable bacteria that might be present and also  
changes the properties of the milk protein so that it  
gives the yogurt a firmer body and texture.  
7. Gently stir in 5 ounces of plain yogurt with the  
cooled milk until the yogurt is dissolved and you  
have a smooth mixture. The plain yogurt can  
be purchased from your local supermarket or taken  
from a previous batch of homemade yogurt. You  
must use a brand of plain yogurt and the label must  
indicate that the product contains a live culture. If  
you use the homemade yogurt, please repeat only  
1 time. Freeze-dried yogurt starter can be used  
instead of store bought yogurt. Follow the directions  
on the yogurt starter package. Please note that it is  
important not to cool down the milk below 110° F  
degrees.  
8. Pour the mixture into the six jars of the yogurt maker.  
9. Place the jars – without the lids – into the  
yogurt maker.  
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10. Cover the yogurt maker with its clear cover.  
*Heating the milk ensures a firmer yogurt.  
For softer yogurt without heating the milk: You do not  
have to heat the pasteurized milk; however you must  
make sure that the milk is at room temperature before  
pouring it into the jars, and you need to double the times  
given below.  
Maturing times required in Yogurt Maker:  
Whole Milk  
ꢀ%  
Skim  
8 hours  
10 hours  
1ꢀ hours  
For firmer yogurt without heating: Just add 10  
tablespoons of powdered milk to the room temperature  
pasteurized milk before pouring it into the jars.  
11. Plug the Waring Pro™ Yogurt Maker into the electric  
outlet.  
1ꢀ. Press ON/OFF (the right touchpad) to turn the  
unit on. After you press the ON/OFF button "8" is  
displayed (default time).  
13. To choose the number of hours for the unit to stay  
on, press the up or down arrow until the desired time  
is shown. The timer goes up to 19 hours. In order  
to move the time faster, press and hold either up or  
down. The unit will start counting down the time with-  
in 30 seconds if you don't press any other key. If you  
change the time to something else, it will start count-  
ing down that time, without any regard to previously  
elapsed time. Once the unit is working, the timer will  
count down every hour. The last hour counts down  
in minutes. At the end of the cycle, the unit shows O  
and beeps 3 times. This means that the yogurt maker  
has completed the process once.  
14. Water may condense on the clear lid of the yogurt  
maker. When you remove the clear lid, take care  
8
 
not to drip any accumulated water into the finished  
yogurt.  
15. Cover the individual jars with the white lids and chill  
them in the refrigerator for a minimum of three hours  
before eating.  
IMPORTANT NOTE:  
THE YOGURT MAKER SHOULD REMAIN  
PERFECTLY STILL DURING THE MATURING PROCESS.  
DO NOT MOVE THE APPLIANCE OR REMOVE ANY  
OF THE JARS.  
CHOOSING THE MILK/TIPS  
1. Pasteurized milk of any fat content (full, ꢀ% 1% or  
fat-free)  
ꢀ. Powdered milk  
3. Long-life UHT sterilized milk  
4. Soy milk. Be sure to use UHT soy milk, which  
contains one of the following ingredients: fructose,  
honey or malt. At least one of these ingredients is  
necessary for fermentation and you will not succeed  
if none is available in the milk.  
Fresh milk must be boiled and, if necessary, filtered prior  
to use. The taste and texture of yogurt varies according  
to the milk and yogurt starter selected. For best results  
do not use:  
1. Expired milk or  
ꢀ. Expired yogurt or  
3. Yogurt with flavoring, fruit, or other ingredients.  
Longer cooking times produce a firmer and more tart  
yogurt.  
Be careful not to heat the milk too long or at too high a  
temperature.  
9
 
Always use a thermometer to determine the temperatures  
of the milk.  
Yogurt can keep in the refrigerator for up to 7 to 10 days.  
Experiment with different flavorings and sweeteners for  
plain yogurt once it has refrigerated.  
If yogurt doesn’t thicken these could be some of the  
reasons:  
Yogurt starter is too weak or the milk was too hot when it  
was added.  
Freshness date of milk or milk powder has expired.  
Yogurt was not thoroughly mixed with milk.  
USE AND CARE  
The yogurt maker jars, jar lids and top cover can be  
washed with warm soapy water and towel dried or can  
be placed on the top rack of dishwasher.  
To clean base and interior wipe with damp cloth. Do not  
use abrasive cleansers.  
10  
 
RECIPES  
Plain Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1ꢀ  
Goat Milk Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1ꢀ  
Maple Vanilla Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . .13  
Coffee Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14  
Rich Vanilla Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15  
Blueberry Vanilla Yogurt . . . . . . . . . . . . . . . . . . . . . . . . .16  
Cinnamon Granola Yogurt . . . . . . . . . . . . . . . . . . . . . . .17  
Chocolate Frozen Yogurt . . . . . . . . . . . . . . . . . . . . . . . .18  
11  
 
PLAIN YOGURT  
Makes 6 servings  
4¾  
½
½
cups lowfat (2%) milk  
cup plus 2 tablespoons dry nonfat milk  
cup plus 2 tablespoons plain yogurt  
Heat the milk in a saucepan over medium heat. Once  
milk reaches 185°F and is about to boil, remove from  
stove and allow to cool to 110°F. To speed up the  
cooling process, whisk liquid frequently or place  
saucepan in ice water.  
Once liquid reaches appropriate temperature, whisk  
in the dry milk and the yogurt until ingredients are  
thoroughly homogenous.  
Pour liquid into individual jars. Place jars into the Waring  
Pro™ Yogurt Maker without their lids. Cover the yogurt  
maker and set for 8 to 10 hours; press the On button.  
When the yogurt maker signals that the yogurt is finished,  
cover the jars with their lids and store in the refrigerator.  
Yogurt will keep refrigerated for up to one week.  
Nutritional information per serving:  
Calories 149 (ꢀ5% from fat) • carb. 17g • pro. 11g • fat 4g  
sat. fat 3g • chol. 18 mg • sod. 165mg • calc. 397mg • fiber 0g  
GOAT MILK YOGURT  
For those who have a sensitivity to lactose, goat’s milk is  
much easier to digest.  
Makes 6 servings  
4¾ cups goat’s milk  
½
cup plus 2 tablespoons plain goat yogurt  
1ꢀ  
 
Heat the milk in a saucepan over medium heat. Once  
milk reaches 185°F and is about to boil, remove from  
stove and allow to cool to 110°F. To speed up the  
cooling process, whisk liquid frequently or place  
saucepan in ice water.  
Once liquid reaches appropriate temperature, whisk in  
the yogurt until ingredients are thoroughly homogenous.  
Pour liquid into individual jars. Place jars into the Waring  
Pro™ Yogurt Maker without their lids. Cover the yogurt  
maker and set for 10 to 1ꢀ hours; press the on button.  
When the yogurt maker signals that the yogurt is finished,  
cover the jars with their lids and store in the refrigerator.  
Yogurt will keep refrigerated for up to one week.  
Nutritional information per serving:  
Calories 145 (53% from fat) • carb. 9g • pro. 8g • fat 9g  
sat. fat 6g • chol. ꢀ4mg • sod. 105mg • calc. ꢀ8ꢀmg • fiber 0g  
MAPLE VANILLA YOGURT  
Makes 6 servings  
4¾ cups lowfat (2%) milk  
2-3 tablespoons pure maple syrup  
1
tablespoon pure vanilla extract  
½
½
cup plus 2 tablespoons dry nonfat milk  
cup plus 2 tablespoons plain yogurt  
Heat the milk in a saucepan over medium heat. Once milk  
reaches 185°F and is about to boil, remove from stove  
and stir in the maple syrup and the vanilla extract. Allow  
milk to cool to 110°F. To speed up the cooling process,  
whisk liquid frequently or place saucepan in Ice water.  
Once liquid reaches appropriate temperature, whisk in  
dried milk and yogurt until ingredients are thoroughly  
homogenous.  
13  
 
Pour liquid into individual jars. Place jars into the Waring  
Pro™ Yogurt Maker without their lids. Cover the yogurt  
maker and set for 10 hours; press the on button.  
When the yogurt maker signals that the yogurt is finished,  
cover the jars with their lids and store in the refrigerator.  
Yogurt will keep refrigerated for up to one week.  
Nutritional information per serving:  
Calories 177 (ꢀ3% from fat) • carb. ꢀꢀg • pro. 11g • fat 5g  
sat. fat 3g • chol. ꢀ0mg • sod. 14ꢀmg • calc. 381mg • fiber 0g  
COFFEE YOGURT  
Makes 6 servings  
4¾ cups lowfat (2%) milk  
2-3 tablespoons honey  
2
1
tablespoons instant espresso or coffee  
tablespoon pure vanilla extract  
½
½
cup plus 2 tablespoons dry nonfat milk  
cup plus 2 tablespoons plain yogurt  
Heat the milk in a saucepan over medium heat. Once  
milk reaches 185°F and is about to boil, remove from  
stove and stir in the honey, instant espresso and vanilla  
extract. Allow milk to cool to 110°F. To speed up the  
cooling process, whisk liquid frequently or place  
saucepan in ice water.  
Once liquid reaches appropriate temperature, whisk in  
dried milk and yogurt until ingredients are thoroughly  
homogenous.  
Pour liquid into individual jars. Place jars into the Waring  
Pro™ Yogurt Maker without their lids. Cover the yogurt  
maker and set for 10 hours; press the On button.  
14  
 
When the yogurt maker signals that the yogurt is finished,  
cover the jars with their lids and store in the refrigerator.  
Yogurt will keep refrigerated for up to one week.  
Nutritional information per serving:  
Calories 165 (ꢀ4% from fat) • carb. ꢀꢀg • pro. 9g • fat 4g  
sat. fat 3g • chol. 19mg • sod. 119mg • calc. 319 mg • fiber 0g  
RICH VANILLA YOGURT  
Makes 6 servings  
4¾ cups lowfat (2%) milk  
2-3 tablespoons agave sweetener or honey  
1
tablespoon vanilla paste**  
1
½
½
tablespoon pure vanilla extract  
cup plus 2 tablespoons dry nonfat milk  
cup plus 2 tablespoons plain yogurt  
Heat the milk in a saucepan over medium heat. Once  
milk reaches 185°F and is about to boil, remove from  
stove and stir in the agave or honey, vanilla paste, and  
vanilla extract. Allow milk to cool to 110°F. To speed up  
the cooling process, whisk liquid frequently or place  
saucepan in ice water.  
Once liquid reaches appropriate temperature, whisk in  
dried milk and yogurt until ingredients are thoroughly  
homogenous.  
Pour liquid into individual jars. Place jars into the Waring  
Pro™ Yogurt Maker without their lids. Cover the yogurt  
maker and set for 10 hours; press the on button.  
When the yogurt maker signals that the yogurt is finished,  
cover the jars with their lids and store in the refrigerator.  
Yogurt will keep refrigerated for up to one week.  
**Vanilla paste is a sweet concentrated vanilla extract that  
includes the vanilla bean seeds and can be found in  
15  
 
specialty stores. If vanilla paste is unavailable replace  
with pure vanilla extract.  
Nutritional information per serving:  
Calories ꢀ13 (18% from fat) • carb. 30g • pro. 11g • fat 5g  
sat. fat 3g • chol. ꢀ0mg • sod. 14ꢀmg • calc. 375mg • fiber 0g  
BLUEBERRY VANILLA YOGURT  
Makes 6 servings  
4¾ cups lowfat (2%) milk  
2-3 tablespoons agave sweetener or honey  
1
tablespoon vanilla paste or pure vanilla extract  
cup plus 2 tablespoons dry nonfat milk  
cup plus 2 tablespoons plain yogurt  
cup blueberry preserves, preferably the  
all-fruit variety  
½
½
½
Heat the milk in a saucepan over medium heat. Once milk  
reaches 185°F and is about to boil, remove from stove  
and stir in the agave or honey and vanilla paste. Allow  
milk to cool to 110°F. To speed up the cooling process,  
whisk liquid frequently or place saucepan in ice water.  
Once liquid reaches appropriate temperature, whisk in  
dried milk and yogurt until ingredients are thoroughly  
homogenous.  
While liquid is cooling, place a heaping tablespoon of  
blueberry preserves in each jar.  
Pour liquid into individual jars. Place jars into the Waring  
Pro™ Yogurt Maker without their lids. Cover the yogurt  
maker and set for 10 hours; press the on button.  
When the yogurt maker signals that the yogurt is finished,  
cover the jars with their lids and store in the refrigerator.  
Yogurt will keep refrigerated for up to one week.  
16  
 
Nutritional information per serving:  
Calories ꢀꢀ0 (19% from fat) • carb. 33g • pro. 11g • fat 5g  
sat. fat 3g • chol. ꢀ0 mg • sod. 157mg • calc. 377mg • fiber 0g  
To use fresh fruit: Prepare yogurt as directed. Mix ½ cup  
of fruit with ¼ tablespoon of sugar and 1 to ꢀ cups of  
water in a saucepan over medium low heat. Cook mixture  
for about 15 to ꢀ0 minutes, until fruit has thickened. Cool  
fruit to 110°F before mixing with milk/yogurt mixture.  
CINNAMON GRANOLA  
Perfect with any type of yogurt.  
Makes about 8 cups  
nonstick cooking spray  
4
1
1
1
cups rolled oats, regular or quick-cooking  
cup unsweetened dried coconut  
cup mixed nuts, roughly chopped  
cup mixed dried fruit  
¼
1
cup ground flax seed  
tablespoon cinnamon  
½
¼
cup vegetable oil  
cup pure maple syrup or honey  
Preheat oven to 3ꢀ5°F. Prepare a baking sheet by lining  
with aluminum foil and spraying with nonstick cooking  
spray.  
Mix the oats, coconut, nuts, fruit, and flax seed together  
in a large mixing bowl. Combine the oil and syrup in a  
liquid measuring cup. Pour the oil/syrup over the oat  
mixture. Toss ingredients together well to thoroughly coat.  
Spread on prepared baking sheet evenly. Bake stirring  
occasionally for about 30 to 45 minutes.  
17  
 
Nutritional information per (½-cup) serving:  
Calories ꢀ60 (61% from fat) • carb. ꢀꢀg • pro. 5g • fat 19g  
sat. fat ꢀg • chol. 0mg • sod. 0mg • calc. ꢀ5mg • fiber 4g  
CHOCOLATE FROzEN YOGURT  
Makes about ten ½-cup servings  
8
ounces semisweet chocolate, chopped  
(may use semisweet chocolate morsels)  
cup granulated sugar  
cup whole milk, warmed to a simmer  
cups prepared yogurt  
¼
1
2
1
teaspoon pure vanilla extract  
Stir the chocolate and sugar into the warmed milk.  
Stir until chocolate is completely melted and sugar is  
dissolved. Let come to room temperature. Add the  
yogurt and vanilla and stir with a whisk until completely  
combined. If not freezing immediately, cover and  
refrigerate.  
Process in an ice cream maker according to  
manufacturer’s instructions. Allow yogurt to mix and  
freeze until desired consistency is reached. Frozen  
yogurt will firm if placed in an airtight container and  
placed in the freezer for about ꢀ hours.  
Nutritional information per serving:  
Calories 170 (38% from fat) • carb. ꢀ4g • pro. 4g • fat 8g  
sat. fat 5g • chol. 5mg • sod. 40mg • calc.109mg • fiber 1g  
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©ꢀ008 Waring Consumer Products  
Division of Conair Corporation  
150 Milford Road  
East Windsor, NJ 085ꢀ0  
Printed in China  
08WR057  
IB-8173A  
 

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