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Greek style yogurt
1.5 l milk 3.5%
150g Greek yoghurt
125g cream
Mix the milk, yoghurt and cream and
pour into the large container. Put the
lid on, place in the appliance and se-
lect the “YOGHURT” program. The
maturing time is about 10 hours. After
the maturing period, the yoghurt must
be separated from the whey. Put the
yoghurt into the colander of the glass
container B and let it drip off there to
individual taste.
Icelandic style yoghurt (skyr)
1.5 l milk 1.5%
150g skyr yoghurt
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 12 hours. Then
check the firmness of the yoghurt and
extend the maturing time if necessary.
Vegan yogurt
1.5 l soy milk (or nut, oat or other milk
alternatives)
150g soy yoghurt (alternatively
yoghurt cultures)
Mix the milk and yoghurt together and
pour into the large container. Put the
lid on, place in the device and select
the “VEGAN” program. The maturing
time is about 10 hours. Then check the
firmness of the yoghurt and extend
the maturing time if necessary.
Cream cheese
1.5 l milk 3.5%
150g yoghurt 3.5%
1 tbsp lemon juice
Mix the milk, yoghurt and lemon juice
together and pour into the large con-
tainer. Put the lid on, place in the ap-
pliance and select the “CHEESE” pro-
gram. The maturing time is about 5
hours. After the maturing period, the
cream cheese must be separated from
the whey. Put the cream cheese in the
colander of glass container B and let
it drain in the fridge for about 8-10
hours. The longer the cream cheese
drains, the drier it will be. Before ea-
ting, season the cream cheese with
herbs and spices as you like.
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