Lakeland 3440/19574, Инструкция пользователя

Страница: 10 / 24

10
SERVING SUGGESTIONS
Home-made yoghurt tastes wonderful chilled from the fridge, but its smooth creaminess is
also the perfect backdrop for sweet and savoury ingredients. Flavourings should be added
after the yoghurt is made, never before, as this will inhibit the incubation process. Flavoured
yoghurt will keep in the fridge for up to 5 days.
• Spoon over muesli and drizzle with runny honey.
• Make your own fresh fruit yoghurt by adding raspberries, blueberries, strawberries or
chopped banana. Sweeten to taste with honey or caster sugar.
• Try flavourings such as milkshake syrup or powder, pureed tinned fruit, chopped nuts,
maple syrup or vanilla extract. Liquid flavourings will dilute the yoghurt.
• Make strained, Greek-style yoghurt by placing a sieve over a bowl and lining with a double
thickness of muslin. Spoon the yoghurt into the sieve and leave to drain in a cool place for
at least 2 hours. Serve chilled with toasted nuts and honey.
• Yoghurt makes a cool, creamy accompaniment to savoury dishes like curries and chilli con
carne. Add fresh chopped herbs, garlic, chilli or ground spices such as cumin, turmeric or
coriander.
• Fresh yoghurt makes a smooth base for salad dressings, dips, seafood sauce, cucumber
raita and toppings for jacket potatoes.
CARE AND CLEANING
Always unplug the Yoghurt Maker before cleaning. Wipe the insulated base with a soft,
damp cloth, then dry thoroughly. Never immerse it in water.
Wash all other parts in hot, soapy water. Rinse well, then dry. Do not use abrasive cleaners
or metal scourers.