Rommelsbacher JG 80, Instruction Manual

Page: 25 / 27

2
5
Fresh cheese with cream
Ingredients for the glass container:
• 500 ml fresh milk 3.8 % • 150 g natural yogurt 3.8 %
• 200 ml cream
Milk, cream and natural yogurt should all have the same temperature (we recommend room temperature).
Fill all ingredients in a vessel and stir them evenly. Now fill the mixture into the glass container and close
it with the corresponding lid.
Start programme “1 – yogurt” with the pre-set time of 8 hours. The time setting can be increased or
reduced as desired.
After the maturing process has been finished, the fresh cheese has to be separated from the whey. For this
purpose put the strainer on the second glass container. Now fill the cheese into the strainer and put the lid
on. Let the cheese drain in the refrigerator for about 24 hours. Before consumption, you can refine the
cheese with fresh herbs or spices.
NOTE:
The drip-off time depends on the desired consistency of the fresh cheese.
Herbal extract
Ingredients for the glass container:
• 300 ml neutral oil (e. g. olive oil)
• 2 handful of thyme (approx. 15 - 20 g)
Shake the thyme to remove small bugs or similar and cut it up small (remove dirt and improper spots). Let
the thyme dry overnight on a paper tissue. Next day, put the dried thyme into the glass container and pour
the neutral oil all over. The thyme should be covered by oil. Close the glass container with the correspon-
ding lid.
Start programme “4 - Kräuter” with the pre-set time of 4 hours. The time setting can be increased or
reduced as desired.
When the programme is finished, fill the extract in a glass vessel with screw cover and let it extract
further-on at a warm place for 3 - 4 days. After this time, pour the extract through a fine strainer in order
to separate the residues. Store in a dark and cool place.