Lagrange 439 601 Betriebsanleitung Seite 83

PREPARATION OF YOGURT AND COTTAGE CHEESE
Prepare your mixture for yogurt or cottage cheese (see the
"Practical suggestions" and "Dosage and time settings" sections):
- For yogurt, mix 1 liter of milk with ferment. For an optimal
result, add the milk gradually until you obtain a smooth and
homogeneous mixture.
- For cottage cheese, beat the ferment alone (cottage cheese
or petit suisse) before mixing it with milk (1L or 1.5L), which
you should add gradually. Then add the rennet and mix gently.
NB: do not beat the mixture after adding the rennet in
order to allow for optimal setting.
Use ingredients at room temperature. The lower the room
temperature, the more time will be needed.
For yogurts, it is possible to add sugar to the preparation. For
cottage cheese, do not put in sugar during the making, because
this can prevent the cottage cheese from setting properly.
Put the mixture into the yogurt jars or drainers. NB: the ends of
the drainer must be below, in the hollow (See Fig. 4). Be
careful not to exceed the level indicated on the drainer.
Put the yogurt jars or drainers, without their lids, into the Yogurt-
Cheese Maker.
Put on the cover of the Yogurt-Cheese Maker (See Fig. 1).
If you are making yogurt, stack the jar lids near your Yogurt-Cheese
Maker (See Fig. 2).
Fig.1
Plug in the unit. The screen will then display "00" with blinking.
Press the button in the middle to select the yogurt function (blue
screen) or cheese function (green screen) (See Fig. 3).
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Fig.2
Fig.3