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WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK
- First ensure that it is properly connected to
the power supply.
You have followed all the instructions and
RECIPES
FLAVOURED YOGHURTS
YOGHURTS WITH SYRUP
1.5 litres of milk, 2 natural yoghurts or 2
sachets of fermentation agent
• fruit syrups (grenadine, orange,
blackcurrant,
lemon,
mandarin,
strawberry, gooseberry, almond,
raspberry, wild strawberry, banana,
blueberry, cherry etc.): 5 tablespoons.
• floral syrups (rose, violet, jasmine,
sandalwood): 4 tablespoons.
• mint syrup: 4 tablespoons.
Empty the yoghurt or the contents of
the sachets of fermentation agent into a
container. Add the syrup and pour in the
milk little by little, mixing the preparation
constantly with a fork. Pour the mixture
into the pots and put them into the
yoghurt maker (8 hours).
YOGHURTS WITH COOKED FRUIT
YOGHURT WITH JAM
1.5 litres of milk, 2 natural yoghurts
or 2 sachets of fermentation agent, 4
tablespoons of a jam that is not too thick
and containing small berries or pieces of
fruit: cranberries, blueberries, rhubarb,
ginger, strawberry, orange marmalade.
Whip the jam with a little milk. Add the
yoghurt or fermentation agent. Mix well,
then pour in the rest of the milk.
Pour the mixture into the pots and
put them into the yoghurt maker
(8 hours).
Variation: to make a two-layer yoghurt,
simply add a layer of jam to the bottom
of the pots. Very carefully pour the mixture
your appliance is still not working.
Contact your after-sales service or consult
the website: groupeseb.com.
of milk/yoghurt or milk//fermentation
agent into the pots. Place the pots into the
yoghurt maker (8 hours).
VANILLA YOGHURTS
1
litre
of
whole
milk,
semi-skimmed
powdered
natural yoghurts or 2 sachets of
fermentation agent, 80g of sugar,
40ml of pouring cream, 1 vanilla pod
Heat the cream and then add the vanilla
and sugar. Mix well so that the sugar
dissolves and the vanilla seeds are
well distributed. Set aside. Loosen the
yoghurt (or the fermentation agent)
by adding the milk little by little. Pour
the cream into the mixture of milk/
yoghurt or milk/fermentation agent,
mixing constantly. Blend in the milk
powder. Pour the mixture into the pots
and put them into the yoghurt maker
(8 hours).
CREAM CHEESE:
1 litre of whole milk, 2 petits suisses
or 2 tablespoons of cream cheese, 2
tablespoons of untreated lemon juice
Mix the cream cheese with a drop of milk
until the preparation is smooth. Add the
rest of the milk and mix. Add the lemon
juice and mix again, then pour into the
fresh cheese container with the strainer in
place.
Place the container into the yoghurt maker,
then close the lid.
Adjust the cooking time to between 13 and
15 hours
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At the end of the cooking time, turn the
strainer to the drip position and leave to
strain for 30 minutes.
Put the closed container into the fridge for
at least 4 hours before consuming.
FROMAGE FRAIS
1 litre of whole milk, 150g of fresh cream
cheese, 2 tablespoons of untreated
lemon juice.
Mix the cream cheese with a drop of milk
until the preparation is smooth. Add the
rest of the milk and mix. Add the lemon
juice and mix again, then pour into the
50g
of
fresh cheese container with the strainer in
milk,
2
place.
Plug in the yoghurt maker and adjust the
time to between 12 and 15 hours.
At the end of the cooking time, turn the
strainer to the drip position. Leave to strain
for 12 hours in the fridge, ensuring that
you regularly remove the whey to improve
straining. Store in a cool place.
Variation:
For a smooth version, add a
good tablespoon of pouring cream.
For a sweet version, you can add various
sweeteners to suit your taste: jam, honey,
sugar, cereals etc.
For a savoury version, add fresh herbs: mint,
chives, garlic, parsley, coriander etc.
TIPS:
• For a creamier yoghurt, add crème fraîche
to your mix
For a firmer yoghurt, add powdered milk to
your mix (2 tablespoons)
• You can flavour your yoghurts by adding
fresh fruit, which should be cooked and
strained before adding to your mixture.
Raw fruit produces water and gives less
satisfactory results
• For best results, all the ingredients in
the mixture should be chilled or at room
temperature.
• You can sweeten your yoghurts either
during preparation or after cooking (just
before consuming them) by using any kind
of sugar: white, cane, honey, maple syrup
etc.
Leftover whey:
• Rich in vitamins, protein, lactose and
minerals, do not discard. It can be reused
for your next batch of yoghurts or for
making cakes or sweet breads. Use whey
instead of water or milk to produce a softer
texture. Or simply drink it!
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