Bedienungsanleitung Rommelsbacher JG 80 (Seite 26 von 28) (Deutsch, Englisch)

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Fresh cheese with cream

Ingredients for the glass container:

• 1 l fresh milk 3.8 %

• 200 g natural yogurt

• 200 ml cream

Milk, cream and natural yogurt should all have the same temperature (we recommend room temperature).

Fill all ingredients in a vessel and stir them evenly. Now ﬁll the mixture into the glass container and close

it with the corresponding lid.

Start programme “1 – yogurt” with the pre-set time of 8 hours. The time setting can be increased or

reduced as desired.

After the maturing process has been ﬁnished, the fresh cheese has to be separated from the whey. For this

purpose put the strainer on the second glass container. Now ﬁll the cheese into the strainer and put the lid

on. Let the cheese drain in the refrigerator for at least 6 - 8 hours.

NOTE: The drip-off time depends on the desired consistency of the fresh cheese.

Cream cheese with liquid rennet

Ingredients for the glass container:

• 1 l fresh milk 3.5 %

• 150 g natural yogurt

• 5 drops of rennet extract (e.g. from a pharmacy)

Heat the milk to 30 °C, pour it into a container together with the natural yoghurt and mix evenly. Fill the

mixture into the glass container and close the container with the lid.

Now start the program "2 - Cream cheese" with the preset time of 5 hours. The time setting can be

increased or decreased as desired. After 2 hours, add the rennet extract mixed in approx. 50 ml water to

the milk yoghurt mixture and stir carefully. After a further 2 hours, the thickened mixture is cut with a

knife into blocks of approx. 1-2 cm edge length. Wait until the end of the program.

Once the maturing process has been completed in the appliance, the fresh cheese must be separated from

the whey. To do this, place the strainer on the second glass container. Fill the cream cheese into the

strainer and put the lid on. Let the cream cheese drip off well in the refrigerator for at least 6-8 hours.

NOTE: The drip off time depends on the desired consistency of the fresh cheese.

Herbal extract

Ingredients for the glass container:

• 300 ml neutral oil (e. g. olive oil)

• 2 handful of thyme (approx. 15 - 20 g)

Shake the thyme to remove small bugs or similar and cut it up small (remove dirt and improper spots). Let

the thyme dry overnight on a paper tissue. Next day, put the dried thyme into the glass container and pour

the neutral oil all over. The thyme should be covered by oil. Close the glass container with the correspon-

ding lid.

Start programme “4 - Kräuter” with the pre-set time of 4 hours. The time setting can be increased or

reduced as desired.

When the programme is ﬁnished, ﬁll the extract in a glass vessel with screw cover and let it extract

further-on at a warm place for 3 - 4 days. After this time, pour the extract through a ﬁne strainer in order

to separate the residues. Store in a dark and cool place.

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Rommelsbacher JG 80 Seite 26

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