2
4
Prepare milk mixture
• Fill milk (see under “Prepare milk” on page 24) in a sufficiently sized vessel.
• Add the desired starter culture (see under "Prepare lactic acid bacteria” on page 24) and stir it
thoroughly until both have mixed evenly.
NOTE:
Make sure the temperature of starter culture and of milk are similar.
• Then cautiously pour the mixture into the glass container or into the yogurt cups. Pay attention not to
overfill the containers.
• Close the glass container respectively the portion cups with the corresponding lid/s.
Recipes
TIP:
Refine and sweeten your yogurt with fruits or other ingredients before consumption. Regardless of
whether fresh or canned fruit or fruit from the freezer - yogurt mixed with pieces of fruit or pureed fruit
pulp is a delicious and healthy start to the day and a salubrious snack in-between.
Natural yogurt
Ingredients for the glass container:
• 1 l milk
• 150 g natural yogurt
Ingredients for the 4 yogurt cups, each 125 ml:
• 400 ml milk
• 70 g natural yogurt
Milk and natural yogurt should both have the same temperature (we recommend room temperature). Fill
both ingredients in a vessel and stir them evenly. Now fill the mixture into the glass container respectively
the yogurt cups and close it/them with the corresponding lid/s.
Start programme “1 – Joghurt” with the pre-set time of 8 hours. The time setting can be increased or
reduced as desired.
Upon completion, put the glass container respectively the yogurt cups in the refrigerator for several hours
for a post-maturing process, before you further process or consume it.
Vegan / lactose-free yogurt made of soy milk
Ingredients for the glass container:
• 1 l soy milk
• 150 g soy yogurt
Ingredients for the 4 yogurt cups, each 125 ml:
• 400 ml soy milk
• 70 g soy yogurt
Soy milk and soy yogurt should both have the same temperature (we recommend room temperature).
Fill both ingredients in a vessel and stir them evenly. Now fill the mixture into the glass container
respectively the yogurt cups and close it/them with the corresponding lid/s.
Start programme “3 - Vegan” with the pre-set time of 10 hours. The time setting can be increased or
reduced as desired.
Upon completion, put the glass container respectively the yogurt cups for several hours into the refrigerator
for a post-maturing process, before you further process or consume it. Before consumption, you can refine
the yogurt with fruits or other ingredients.
NOTE:
Yogurt made from vegan ingredients (e. g. soy milk, almond milk, coconut milk, lupine milk) gets
rather creamy and has no stable texture. Therefore we recommend to thicken it by adding plant starch
(e. g. tapioca) if applicable. For a thicker consistency of the yogurt, fill 3 - 4 tablespoons of the milk into a
cup and stir these with 1 - 2 teaspoons of starch. Heat up the milk and stir in the starch mixture. Reduce
the heat and let simmer for 2 minutes. Important in this case is the splitting of the starch, so that there
will be no floury taste. After that, let the milk cool down to less than 40 °C. Now you can see which
consistency the yogurt will have later on. If necessary, repeat the procedure or add some liquid.
Summary of Contents for JG 80
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