Lagrange Ligne Notice D'emploi page 69

MAINTENANCE
IMPORTANT:
Never submerse the base of the appliance in water.
*
Always unplug the appliance and allow to cool completely
before cleaning.
Appliance base and cover: Clean using a damp sponge.
*
Dry thoroughly. Do not use harsh or abrasive products or cloths
to maintain the plastic.
Important: Never put the base or cover in the dishwasher.
Glass jars: the jars can be put in a dishwasher. They should be
*
thoroughly dry before they are placed in the yogurt maker.
Jars with compartments: The jars and the spoon can be
*
dishwasher safe. They must be thoroughly dried before being
replaced in the unit.
Lids: To remove the markings from the lids, wipe them with a dry
*
cloth. You can rinse the lids in water.
Cheese maker strainers: after each use and when finished
*
turning out or using up the resulting cottage cheese, soak the
strainers and pots for a few minutes if necessary in hot water
containing detergent and clean thoroughly.
Note: Always dry all parts thoroughly before reassembling appliance
*
for storage. Store the appliance with the cover in place.
RECIPES
YOGURTS WITH SUGAR
You can either make plain yogurt according to the suggestions of the
"operation" section and then add caster sugar or you can add sugar
before the preparation. To do this, add the sugar at the same time as
the milk and the ferment and beat well unit the sugar has blended in.
Variant: You can replace the sugar with vanilla sugar when making it.
YOGURTS WITH FRESH FRUIT
1 large cup of freshly chopped fruit - 5 tablespoons of sugar - 1 plain
yogurt or 1 bag of ferment - 1.5L of milk.
Mix the milk and the ferment until it has a homogeneous consistency.
Add the chopped fruits and mix well. Distribute the mixture into
the 9 jars. if you use fresh fruit which contains a lot of acid,
we recommend adding it to the yogurt after its preparation because
the acidity of the fruits can kill the ferments and lead to a poor
result in the yogurt making.
PISTACHIO YOGURT
4 tablespoons of sugar - 1 tablespoon of pistachio paste - 1 plain
yogurt or1 bag of ferment - 1.5L of milk.
Mix the plain yogurt or the ferment with the sugar and the pistachio
paste. Pour in the milk little by little and then put the mixture into
the 9 jars.
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YOGURTS