Timer: It allows you to set the exact fermentation time (up to 15-24 hours) according to the recipe, with automatic shut-off to prevent the yogurt from becoming too sour.
for Strained Yogurt: Includes a special strainer or perforated container that holds the yogurt and removes the whey, giving strained yogurt its characteristic rich and velvety texture.
Kefir: Low temperature program. It features a specialized temperature setting (usually around 25-30°C) required for the proper cultivation and fermentation of kefir grains.
Fresh Cheese: Function for making soft cheeses. It regulates the temperature to optimal levels for milk coagulation and includes special draining containers for creating fresh cheese (such as cottage, ricotta, or anthotyro).
