JM 4 FERMENT - Yogurt maker STEBA - Free user manual and instructions

USER MANUAL JM 4 FERMENT STEBA

7) Stainless steel inner pot

A) Basic programs B) Remaining time LED C) DIY program D) Temperature LED E) Timer LED F) Minus button G) Select button / cancel H) Plus button16 How to use First plug the power cord into the device and only afterwards into the socket. A beep sounds and “OFF” lights up in the display. The device is in standby mode. Basic programs ∙ A program is selected by touching the “MENU” button. The selection of the pro- gram is shown on the display with a lit LED below the respective program name. ∙ If the button is not touched for 5 seconds, the device starts in the respective pro- gram and the timer begins to run. Within these 5 seconds the time can be changed with +/- ∙ After the timer has expired, the device switches to standby mode and the display shows “OFF” Basic program Basic time in h Modifiable time in h Yoghurt 8 1 – 24 Cheese 5 1 – 24 Vegan 10 1 – 24 Herbs 4 1 – 240 Ferment 240 1 – 24 DIY 50 30°C Temperature 1 – 99 25 – 65°C ∙ If the “CANCEL” button is touched for more than 5 seconds, the program is can- celled and “OFF” appears in the display. ∙ Always unplug the power cord after use. DIY program ∙ If the DIY program is selected, the base temperature 30°C flashes in the display. ∙ The temperature can be changed within 5 seconds with +/- between 25° and 65°C. The time can then be changed within 5 seconds with +/- between 1 and 99 hours.17 Plain yoghurt… … is a sour milk-type product obtained from UHT-milk with a fat content of 1,5 – 3,5% and the influence of bacteria. The milk is inoculated with yoghurt cultures or fresh plain yoghurt. At an average temperature of 42°C, the lactic acid bacteria multiply. Once enough lactic acid is produced, protein is precipitated and the milk thickens. There are clockwise and anti-clockwise lactic acid bacteria. Clockwise lactic acid bac- teria play an important role in carbohydrate metabolism as the body make better use of it. If you had digestive problems after eating some yoghurt, then maybe too much anti-clockwise lactic acid was the cause, as they are broken down more slowly. The consistency of the yoghurt is dependent on the fat content of the milk used. At a fat content of 3,5% the yoghurt gets a little firmer, with 1,5% softer. Any other milk should be heated up to 80 – 90°C and cooled down to 40°C. Store in the refrigerator for no more than 10 days. Preparation You can use both UHT milk and pasteurized fresh milk. For off-farm milk (milk dispen- ser / milk refuelling station), the milk must be boiled first and cooled to at least 35 ° C. Stir two cups of yoghurt (250g) into the bigger glass container A and then fill with milk up to the MAX mark. Stir well with a spoon and close with the lid, place the glass in the device and start the yoghurt program. Mature Time: The milk mixture should be left in the appliance for at least 8h. The longer the yoghurt matures, the tastier it becomes. The colder the mixture, the longer the timer has to be set. Use a spoon to check the consistency and, if necessary, increase the timer. Do not move the device during the mature time, otherwise the yoghurt might not thicken. One cup of the finished Yoghurt can be used as the starter culture, but not more than approx. 5 times, as the effect is not so good any more. Keep the ready yoghurt always in the refrigerator. Ingredients such as sugar, fruits or flavours can be added later to the plain yoghurt.18 Recipes Natural yoghurt

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.

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)

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

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.20 Kimchi - Korean fermented vegetables 1 Chinese cabbage 1 medium carrot 1 small radish 1 tbsp salt 1 tsp sugar 1 cup vegetable stock 2-3 cloves of garlic 1-2 teaspoons chili Quarter and roughly chop the Chine- se cabbage. Sprinkle the cabbage with salt and sugar, knead lightly for about 5 minutes and leave to take effect. Then pour off the liquid that escaped. Cut the carrot and radish into strips and thinly slice the garlic. Now mix all the ingredients together, pour into the large glass container and press down lightly. Put the valve cover on and push the valve down. Put the lid on, place in the device and select the “FERMENT” program. The maturing time is about 48 hours. Spice oils

1.6 l rapseed or sunflower oil