Catler BM 700, Руководство пользователя

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RECIPES
YOGHURT
A live yoghurt culture is the key to the preparation of yoghurt. It can usually be obtained
from live yoghurt, alternatively a dried yoghurt culture can be purchased, e.g. when making
yoghurt from soya milk. When using dried yoghurt culture, follow the instructions on the
packaging.
Homemade yoghurt can have a more liquid consistency and is ideal for making yoghurt
drinks. If you prefer a thicker consistency, add a little gelatin.
Whey may separate during preparation. Do not pour it out, it is a valuable source of nutrients
and is ideal for making refreshing summer drinks with fresh fruit.
NOUGAT YOGHURT DRINK
Ingredients
1 l low-fat milk
100 ml white yoghurt with live culture
100 g hazelnut nougat cream
Preparation
1. Pour the milk into the mould and add the yoghurt. Mix well.
2. Place the mould in the bread maker and select programme No. 18. Make sure you have
not selected a diff erent programme.
3. Let the bread maker fi nish the programme and then pour the yogurt into a tall, narrow
container. Cover and let rest at room temperature until whey coagulates on the surface.
4. Carefully strain the whey.
5. Whisk the nougat cream into the yoghurt and leave to cool.
6. Divide the cooled drink into glasses and serve.
Remark: From this quantity you can prepare 4 to 6 drinks.
REFRESHING SUMMER DRINK MADE FROM WHEY
Ingredients
200 ml whey
1 tbsp lemon juice
sugar/honey for fl avouring
Preparation
1. Pour the whey into a tall glass.
2. Add lemon juice and sugar or honey. Mix well and serve.
Recommendation: You can replace the lemon juice with another fruit juice or fresh fruit that
you mash slightly.