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13
- Start by checking the power cord
and plug.
Y
ou have carefully followed all
these instructions, and yet your
appliance still does not work?
In
this case, contact your dealer.
FLAVOURED YOGHURTS
YOGHURTS WITH FLAVOURED SYRUPS
The syrups used are the type used
in cocktails.
1 litre of milk, 1 jar plain yoghurt
o
r 1 sachet of ferment.
•
F
ruit syrups (grenadine, orange,
blackcurrant, lemon, mandarin,
strawberry, redcurrant, barley
water, raspberry, wild strawberry,
banana, blueberry, cherry, etc):
5
tablespoons
• F
l
ower syrups (rose, violet,
jasmine, sandalwood):
4
tablespoons.
•
M
int syrup: 4 tablespoons.
Pour the yoghurt or the ferment into
a container. Add the cordial and
gradually pour the milk in, mixing all
of the time with a fork. Pour the
mixture into the jars and place them
in the yoghurt maker (8 hours)
without the lids.
YOGHURT WITH COOKED FRUIT
JAM YOGHURT
1 litre of milk, 1 jar plain yoghurt or
1 sachet of ferment, 4 tablespoons
of jam which is not too thick and
which contains small berries or
small pieces of fruit: cranberries,
blueberries, rhubarb, ginger,
strawberry, orange marmalade.
Whip the jam with a little bit of milk.
Add the yoghurt or ferment. Mix well,
then pour in the rest of the milk.
Pour the mixture into the jars and
place them in the yoghurt maker
(8 hours) without the lids.
V
ariation:
if you want to make a two-
layer yoghurt, simply put the jam at
the bottom of the jars. Then pour the
milk/yoghurt or milk /ferment
mixture very carefully into the jars.
Then place them in the yoghurt
maker (8 hours) without the lids.
If you have any problems or queries
please call our Customer Relations
Team first for expert help and advice:
Helpline:
0845 602 1454 - UK
(01) 677 4003 -
ROI
or contact us
via our website
12
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