Euro Cuisine YMX650 - Manuel (Page 11)

YOGURT FLAVORED WITH PRESERVED FRUIT
Ingredients:
• 1/2 cup chopped preserved fruit
• 5 tablespoons of the syrup in which the fruit was preserved
• 5 tablespoons of unflavored yogurt or 1 tablespoon of culture
• 1 quart or 1 liter of milk
Heat the milk until it boils (82°C -180°F), for 1 to 2 minutes and starts to climb the side of
the Saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm
(43°C -110°F). To accelerate the cooling down, place the saucepan in cold water. Stir
together the culture and milk until smooth. Add the syrup while stirring. Stir in the chopped
fruit. Divide the mixture between the seven jars. Place the jars - without the white lids
- in the yogurt maker. Cover the yogurt maker with its clear cover. Turn machine on.
YOGURT FLAVORED WITH JAM OR JELLY
Ingredients:
• 4-5 tablespoons of jam or jelly
• 5 tablespoons of unflavored yogurt or 1 tablespoon of culture
• 1 quart or 1 liter of milk
Heat the milk until it boils (82°C -180°F), for 1 to 2 minutes and starts to climb the side of
the Saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm
(43°C -110°F). To accelerate the cooling down, place the saucepan in cold water.
Warm the jam or jelly in a pan over low heat. Add half of the milk and stir until
smooth; let cool again to (43°C -110°F), stir together the culture, jam or jelly, and
remaining milk until smooth. Add the Jam or Jelly while stirring. Divide the mixture
between the seven jars. Place the jar- without the white lids - in the yogurt maker.
Cover the yogurt maker with its clear cover. Turn machine on.