Steba JM 4 FERMENT - Page 18

18
Recipes
Natural yoghurt
1.5 l milk 3.5%
150g natural yoghurt 3.5% or 1 packet
of yoghurt cultures
Mix the milk and yoghurt together
and pour into the large container. Put
the lid on, place in the appliance and
select the “YOGHURT” program. The
maturing time is about 8 hours. Then
check the firmness of the yoghurt and
extend the maturing time if necessary.
Ideas for using plain yogurt:

Kiwi Yoghurt
4 cups plain yoghurt
3 Kiwis
1 tbsp. pistachio, chopped
Sweetener or sugar
Fresh spearmint
Peel the kiwis and mash. Mix kiwi,
yoghurt and pistachio and season to
taste with sugar or sweetener. Serve
with fresh spearmint.
Strawberry Yoghurt
4 cups plain yoghurt
300g strawberries
Vanilla sugar
Juice of a half lemon
Sweetener or sugar
Clean the strawberries and mash them.
Mix yoghurt, strawberries, lemon juice
and vanilla sugar. Season to taste with
sweetener or sugar.
Pineapple Yoghurt with rum
4 cups plain yoghurt
300g pineapple, chopped
2 tbsp. brown rum
Juice of one lemon
Brown sugar or sweetener
Mix all ingredients and season to taste
with sugar or sweetener.
Müsli Yoghurt
4 cups plain yoghurt
1 banana
1 apple
1 orange
Honey
50g nuts, chopped
8 tbsp. müsli
Chop the fruits. Mix all ingredients and
season to taste with honey.
Ayran with cress
3 cups plain yoghurt
¼ ltr. cold water
1 pinch paprika sweet
1 pinch paprika spicy
Salt
Cress or spearmint
Chop the cress. Mix the yoghurt and
water in a blender. Season to taste
with the other ingredients and add the
cress.
Tzatziki
4 cups plain yoghurt
½ cucumber
1 tsp. vinegar
4 cloves of garlic
2 tbsp. olive oil
Salt and pepper
Wash the cucumber and julienne it.
Add salt and vinegar. Let it brew for
some minutes and pour off the exces-
sive liquid. Peel and mash the garlic.
Mix all ingredients and season to taste
with salt and pepper.
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