Lagrange 439 601 Betriebsanleitung Seite 88

of a technical defect within 8 days after purchase. After this period,
repairs will be carried out by
RECIPES ____________________________________
YOGURT
Sweetened yogurts
You can either prepare plain yogurt according to the suggestions
in the "start-up" section and then add granulated sugar, or you can
add sugar before preparing the yogurt. To do this, add the sugar at
the same time as the milk and ferment and mix well until the sugar
is fully dissolved. Variant: You can replace the sugar with vanilla-
fl avored sugar during the preparation.
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Yogurt with fresh fruits
Remark: if you use fresh fruits than contain a lot of acid, we suggest
adding them to the yogurt after the preparation because the acidity of
the fruit can kill the ferments and hinder the preparation of the yogurt.
Ingredients: 1 cup of chopped fresh fruit
sugar (according to your taste)
• 1L of milk.
Mix the milk and the ferment until the consistency is homogeneous.
Add the chopped fruits while continuing to mix. Put the mixture
into the 7 jars.
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Yogurt with jam
Ingredients: 4 tablespoons of fruit jam or jelly
1 bag of ferment • 1L of milk.
Heat the jam or jelly over a very low fl ame. Add the milk
gradually, then add the ferment. Mix well until the consistency is
homogeneous. Let it cool slightly, then put the mixture into the 7
's after-sales service.
• 4 to 5 tablespoons of
• 1 plain yogurt or 1 bag of ferment
• 1 plain yogurt or
jars. If you use a jam that is not very thick, you can mix it directly
with the milk without fi rst heating it.
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Yogurt with coffee
Ingredients:
2 tablespoons of sugar (according to taste)
1 tablespoon of instant coffee
1 L of milk.
Heat some milk over a low heat. Dissolve the coffee and the sugar
in the milk. Mix well. Add the remainder of the cold milk and the
ferment. Mix until the consistency is homogeneous then put the
mixture into the 7 jars.
Option: use caramel or powdered chocolate instead of coffee.
CHEESE
Important: for all recipes it is important to allow time for
preparing the cheese in advance. Refer to the instructions
for preparation and drainage times.
SAVOURY DISHES
Assortment of Small Fresh Cheeses in a Variety of Flavours
Ingredients: 4 small (0.25 L each) faisselles made of fresh whole
cow's or goat's milk •
hazelnuts or other nuts•
powdered pepper or
Note: if using UHT milk allow more time for drainage. If using half-
skim milk, you will need to press the cheese in a cheesecloth to
eliminate as much whey as possible and help the cheese to form.
Prepare your faisselles 48 hours in advance (approx. 10 hours in cheese
maker and 1 day for drainage). Salt the cheeses on both sides. Coat
one cheese with the dried or fresh minced herbs (or chives), another
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• 1 plain yogurt or 1 ferment bag
1 tbsp dried or fresh herbs• 1 tbsp crushed
1 tbsp cumin or sesame seeds•
paprika• salt to taste.
•
•
1 tbsp