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Magimix Ma Cuisine Vapeur - 2013 Manual

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Yoghurts
Preparation: 15 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
Makes 9 yoghurts
1 l whole milk
125g yoghurt
150g goat’s cheese
Fresh chives
1. Gently heat the milk and goat’s cheese in a
saucepan. Do not allow to boil. Mix thoroughly
and season with salt and pepper.
2. Meanwhile, snip some chives into each pot so
that the base is completely covered.
3. Combine the milk mixture and yoghurt in a large
bowl and divide this mixture between the pots.
4. Place the pots without their lids in a steamer
basket, remembering not to put any water in
the tank.
5. Put the steamer lid on and cook for 12 hours at
40°C.
Goat’s cheese and chive yoghurts
Preparation: 15 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
Makes 9 yoghurts
1 l whole milk
125g yoghurt
2 tomatoes
3 tbsp pesto
2 tsp sugar
1. Dice the tomatoes and place in a saucepan.
Sprinkle with the sugar, cover and cook over a
high heat for 5 min.*
2. Combine the yoghurt and pesto in a large bowl
and add the milk, stirring thoroughly.
3. Place 2 tsp tomato at the bottom of each pot and
cover with the milk mixture.
4. Place the pots without their lids in a steamer
basket, but do not put any water in the water
tank. Put the steamer lid on and cook for 12 hours
at 40°C.
Make sure that the tomatoes do not float to the top by
pouring the milk mixture in very slowly and gently
over the back of a spoon.
*If you are in a hurry, simply microwave the mixture
(covered) at maximum power for 3 min..
Tomato and pesto yoghurts
… 61 …


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