User manual BREVILLE BYG100

[. . . ] Yoghurt Creations Instructions BYG100 Contents Page Breville recommends safety first Know your Breville Yoghurt Creations Introduction to yoghurt making Using your Breville Yoghurt Creations Maintaining your Breville Yoghurt Creations Hints and tips for successful yoghurt making Recipes 4 5 6 7 9 10 12 2 Congratulations on the purchase of your new Breville Yoghurt Creations Breville recommends safety first BREVILLE RECOMMENDS SAFETY FIRST Congratulations on the purchase of your new Breville Yoghurt Creations. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: IMPORTANT SAFEGUARDS FOR YOUR BREVILLE YOGHURT CREATIONS · Carefully read all instructions before operating and save for future reference. · Remove any packaging material and promotional stickers before using the Yoghurt Creations for the first time. [. . . ] The yoghurt is still edible but may separate and have a curdled appearance. · Do not use the Yoghurt Creations near a heat source, outdoors or in sunlight as exposure to excessive heat may make the yoghurt separate and have a curdled appearance. · Refrigerate the finished yoghurt for 2 to 3 hours before using. · If the yoghurt container is required for further yoghurt making, place the refrigerated, set yoghurt into a clean, sterilised container, seal with a lid and refrigerate until required. · Keeping qualities of the yoghurt will vary depending on the ingredients used and length of incubation time. Yoghurt and yoghurt culture foods should be refrigerated and consumed within 3-4 days. 10 Notes 11 Recipes Page Basic natural yoghurt recipes Yoghurt culture recipes Sweet and savoury recipes using yoghurt 14 17 18 12 Recipes Basic natural yoghurt recipes Keeping qualities of the yoghurt will vary depending on the ingredients used and length of incubation time. Heat the milk to just below boiling point (90-95ºC) then cool quickly to 40-45ºC. Place the yoghurt container into the Yoghurt Creations housing and cover with the outer lid. The Yoghurt Creations will switch on and start warming to incubate the mixture. After approximately 4-5 hours, the Setting Dial will have turned anti-clockwise to the OFF position and switched the Yoghurt Creations off. Remove the yoghurt container lid and check the texture of the yoghurt. If set to desired thickness, switch the Yoghurt Creations off at the power outlet and unplug, replace the yoghurt container lid and place the yoghurt container into the refrigerator for 8 hours or overnight. Soy yoghurt made with regular soy milk drink will have a firmer texture and sweeter taste, whilst long-life soy milk drink will have softer texture with slightly tart taste. 1 Pre-packaged starter culture yoghurt 4 cups/1 litre room-temperature tap water 1 packet (approx. Combine starter yoghurt culture and water, mix to form a smooth, lump-free mixture. Pour mixture into yoghurt container and lock the yoghurt container lid into position. Place the yoghurt container into the Yoghurt Creations housing and cover with the outer lid. The Yoghurt Creations will switch on and start warming to incubate the mixture. After approxiamately 6-7 hours, the Setting Dial will have turned anti-clockwise to the OFF position and switched the Yoghurt Creations off. Allow the yoghurt container to remain in the Yoghurt Creations for 12 hours until yoghurt sets or if preferred place into the refrigerator for 8 hours or overnight. Natural unsweetened powdered starter yoghurt culture can be purchased from most supermarkets. Note Note 15 Basic natural yoghurt recipes Serving and flavouring suggestions Flavour yoghurt, before incubation and refrigeration by: · Using a variety of flavoured milks to make sweet flavoured yoghurts. Flavour yoghurt, after incubation and refrigeration by: · Sweetening with maple syrup, golden syrup or honey. · Stirring in pureed fruits such as banana, pineapple, raspberries, mango. [. . . ] Sweet flavourings can be mixed into yoghurt cheese then rolled into 3cm diameter balls. Alternatively yoghurt cheese can be rolled into balls then rolled into sweet flavourings to coat. Serve sweet labna with mixed fruit compote, poached quinces or as an accompaniment on a cheese or fruit platter. 20 Strawberry yoghurt cream mousse 1 punnet fresh strawberries, hulled 2 cups/500ml natural yoghurt 1 /2 cup/125ml double cream 3 teaspoons gelatine 2 tablespoons hot water 3 egg whites 1 /2 cup sugar 1. Puree strawberries in a food processor. Lassi yoghurt fruit drink 2 cups/500ml natural yoghurt 2 cups fresh sliced fruit (banana, mango, berries) 1 cup crushed ice cubes 1 tablespoon honey 1. [. . . ]