SEVERIN JG 3521 Mode D'emploi page 18

Drinking-yoghurt
900 ml milk 3.5 %
140 g natural yoghurt
∙ Put the ingredients into a suitable
bowl and mix the contents gently but
thoroughly.
∙ Divide the mixture equally into the glass
jars.
∙ Put on the lids and screw them tight.
∙ Place the glass jars into the appliance
and put on the top lid.
∙ Use the Easy-select control to select the
programme P2.
∙ Once the programme is finished,
transfer the jars to the refrigerator and
allow the yoghurt to develop further for a
while.
Soy yoghurt
900 ml soy milk (ca. 2.3 g fat/4 g protein)
140 g natural soy yoghurt (ca. 2.8 g fat/5 g
protein)
With deviations in the fat/protein content, it
may be necessary to add food starch (see
Coconut yoghurt recipe).
∙ Put the ingredients into a suitable
bowl and mix the contents gently but
thoroughly.
∙ Divide the mixture equally into the glass
jars.
∙ Put on the lids and screw them tight.
∙ Place the glass jars into the appliance
and put on the top lid.
∙ Use the Easy-select control to select the
programme P3.
∙ Once the programme is finished,
transfer the jars to the refrigerator and
18
allow the yoghurt to develop further for a
while.
Lactose-free yoghurt
900 ml lactose-free milk 3.5 %
140 g lactose-free natural yoghurt
∙ Put the ingredients into a suitable
bowl and mix the contents gently but
thoroughly.
∙ Divide the mixture equally into the glass
jars.
∙ Put on the lids and screw them tight.
∙ Place the glass jars into the appliance
and put on the top lid.
∙ Use the Easy-select control to select the
programme P4.
∙ Once the programme is finished,
transfer the jars to the refrigerator and
allow the yoghurt to develop further for a
while.
Coconut yoghurt
900 ml coconut milk (with a coconut
content of min. 85 %)
140 g natural yoghurt
2 tbsp. tbsp. food starch
∙ Stir the starch into a small amount of
milk. Let the remaining milk reach boiling
point, stir in the starch and let it simmer
at low heat for around 2 minutes; this
will help to prevent any 'floury' flavour.
Let the milk cool down to below 40 °C
afterwards. The consistency should now
be slightly firm already.
∙ Stir in the yoghurt.
∙ Divide the mixture equally into the glass
jars.