Silvercrest Yogurtera SJBG 20 A1, User Manual And Service Information

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SilverCrest SJBG 20 A1
36 - English
Tips for producing good yoghurt
You have the option of using the following tips:

Use approximately 2 tablespoons of milk powder to 1 litre of milk to thicken the yoghurt.

When producing yoghurt from a soy drink (natural), you should also use yoghurt with live
yoghurt cultures which were produced from soy too.

Make sure that the milk that you use and the yoghurt have the same fat content. This makes the
yoghurt thicker and results in less whey.

Add one to two tablespoons of inulin to 1 litre of milk to make the yoghurt creamier. Inulin is a
tasteless fibre and is mainly extracted from the chicory root. You can purchase inulin on the
Internet and in a health food store.

Use ingredients that are as fresh as possible and have a long "best before" date.

The yoghurt may curdle at the bottom during production depending on the ingredients you use.
To avoid this, pour 200ml of water directly into the yoghurt maker (6) before producing your
yoghurt.

Let the finished yoghurt continue to mature in the refrigerator. The yoghurt may not be shaken
or stirred at this point.

Use your own yoghurt when producing the next yoghurt. The maturing process (approximately
10 hours) of the yoghurt may take slightly longer here. Note that the more often this is
repeated, the thinner the yoghurt will be. Use a newly purchased yoghurt again if you think the
yoghurt is too thin.
Refining yoghurt
After producing your yoghurt, you can refine it as desired.
Fruit yoghurt
Add jam or fruit to the yoghurt.
Sweet yoghurt
Add, for example, chocolate sprinkles, nougat, vanilla, honey, nuts, marzipan or other ingredients
to the yoghurt according to taste.
Yoghurt dressing
Stir some cream and sugar into the yoghurt. Add some fresh chopped herbs. Season to taste with a
little salt and pepper. Add some lemon juice or lime juice if desired.
Greek tzatziki
Stir some cream quark into the Greek yoghurt. Add cucumber (finely chopped) and garlic
(pressed). Season with some olive oil, vinegar, salt and pepper.