You can make your own yogurt in just a few steps in this container. The Granicium® container requires no electricity and still retains the heat of the milk heated to 80 °C - the basic ingredient for your own yoghurt - for the required time. Initially, it takes about an hour for the milk (at room temperature) to cool down to 45 to 42 °C. To check this process, a thermometer is included, which can be inserted through a recess in the lid of the container. Now add three tablespoons of fresh natural yoghurt as a starter culture and stir in with a whisk. To start and maintain the fermentation process, the lid of the yoghurt maker is then replaced (without the thermometer) and the enclosed heating cap is placed over the container. After eight hours at room temperature, the yoghurt is ready to eat. To promote the development of the full flavor, it can then be left to mature in the refrigerator for up to twelve hours, still in the yogurt maker. The yoghurt maker can also be used as a storage container.

Granite, the deep rock of feldspar, quartz and mica, is the starting material. The stone is first coarsely crushed in a mineral mill and then ground into grain fractions of different sizes. In order to obtain a malleable mass, the rock flour is then mixed with active spring water and effective microorganisms (yeast cultures, EM) and subjected to a mastication process lasting several days. The structure of the resulting mass is very similar to ceramic clay. Granicium® - a proprietary development of the manufacturer - is very sensitive when wet and can only be processed with great care and skill. The finished vessels have to dry for two weeks before they can be fired at very high temperatures in an open gas kiln. At temperatures similar to those in the earth's core, the crystalline gray stone material sinter and then resembles granite again. Granicium® is food-safe, extremely hard and even frost-resistant - such a container can easily stand in the refrigerator for several days.

You can make your own yogurt in just a few steps in this container. The Granicium® container requires no electricity and still retains the heat of the milk heated to 80 °C - the basic ingredient for your own yogurt - for the required time. Initially, it takes about an hour for the milk (at room temperature) to cool down to 45 to 42 °C. To check this process, a thermometer is included, which can be inserted through a recess in the lid of the container. Now add three tablespoons of fresh natural yoghurt as a starter culture and stir in with a whisk. To start and maintain the fermentation process, the lid of the yoghurt maker is then replaced (without the thermometer) and the enclosed heating cap is placed over the container. After eight hours at room temperature, the yoghurt is ready to eat. To promote the development of the full flavor, it can then be left to mature in the refrigerator for up to twelve hours, still in the yogurt maker. The yoghurt maker can also be used as a storage container.

Granite, the deep rock of feldspar, quartz and mica, is the starting material. The stone is first coarsely crushed in a mineral mill and then ground into grain fractions of different sizes. In order to obtain a malleable mass, the rock flour is then mixed with active spring water and effective microorganisms (yeast cultures, EM) and subjected to a mastication process lasting several days. The structure of the resulting mass is very similar to ceramic clay. Granicium® - a proprietary development of the manufacturer - is very sensitive when wet and can only be processed with great care and skill. The finished vessels have to dry for two weeks before they can be fired at very high temperatures in an open gas kiln. At temperatures similar to those in the earth's core, the crystalline gray stone material sinter and then resembles granite again. Granicium® is food-safe, extremely hard and even frost-resistant - such a container can easily be stored in the refrigerator for several days.