|
  |
|
|
 |
Lyo-San is pleased to present our line of Yogourmet products to help you make delicious and tasty home-made yogurt, nutritious cultured milks. Yogourmet products are easy to use, recognized for their excellent quality, and produce delicious yogurt. We have recently added new cultures to our line of products, which will allow you to produce home-made yogurt with added probiotic bacteria and cultured milks such as kéfir, spreadable cheeses, buttermilk and sour cream. Yogourmet products are easy to use and produce natural and delicious home-made yogurt and cultured milks.
Yogourmet freeze-dried yogurt starter
Yogourmet yogurt starter is meticulously manufactured and scientifically balanced to ensure that you make a smooth, creamy and great tasting yogurt every time. The starter, when used with the Yogourmet Multi yogurt maker, produces delicious yogurt in only 4 1/2 hours. Yogourmet yogurt starter is packed in sealed, double-layered envelopes for long-lasting quality. Yogourmet yogurt starter is available in boxes of 3 envelopes of 2 X 5 grams. Each envelope makes 2 litres of yogurt. Envelopes are divided in two sections of 5 grams to allow you to prepare only one litre at a time if desired.
Casei Bifidus Acidophilus yogurt starter
The Yogourmet Multi system includes: An electric yogurt maker specially designed to maintain the ideal temperature required
for preparing healthy, natural and perfect yogurt every time. With the Yogourmet Multi
yogurt maker, you can make home-made yogurt with any kind of milk. You can also prepare
delicious yogurt cheese and even casei bifidus acidophilus yogurt. The system is very
economical, as you can prepare 1 or 2 litres at a time for about half the price of
store-bought yogurt. Home-made yogurt keeps for over 3 weeks in the refrigerator. The
Yogourmet Multi yogurt maker is protected by a 1 year factory warranty. A dishwasher-safe inner container with seal-tight lid, to keep your yogurt fresh. Inner containers can also be purchased separately, so that you can start another batch of yogurt while you finish your previous batch. A Yogourmet precision thermometer that indicates exactly when you must add the starter to your pre-heated milk. The thermometer is easy to use and is calibrated both in Celcius and Fahrenheit. A cotton bag, specially designed to make your own cheese. The bag has a large, easy-to-fill opening, and a practical cord, which makes it easy to close and hang. A 12 page instruction manual, so that you get the best results with your Yogourmet Multi system and enjoy excellent, healthy and nutritious yogurt.
Curried yogurt dip
Mix all ingredients well and refrigerate. Enjoy with your favorite fresh vegetables. Please note: the dip will gradually change color from white to yellow after refrigeration.
Almond bread
Mix the flour, soda and baking powder in a bowl. Add the rest of the ingredients and mix well for about 2-3 minutes. Pour into a large greased bread pan or 10" (24 cm) round cake pan and bake in the oven at 350°F (180°C) for 30 to 40 minutes.
Salmon cheese spread
Mix all ingredients well with an electric blender. Refrigerate for a few hours before serving with crackers.
|
|
With this yogurt starter, you can make home-made yogurt that has
three types of dairy cultures, well recognized for their health benefits, in addition of
the regular yogurt cultures. However, this starter must be used only with the Yogourmet
Multi yogurt maker (or our earlier model, the Yogourmet II yogurt maker). CBA yogurt
starter requires an incubation period of 12 to 15 hours, during which time the temperature
must be increased gradually from 23°C to 44°C (73°F to 112°F), The Yogourmet Multi
yogurt maker meets this requirement with a heating system specially designed to heat in
this pattern. Each box contains 3 envelopes of 2 X 5 grams and each envelope makes 2
litres of yogurt. 
Yogourmet kéfir starter is prepared from selected strains of dairy cultures and yeast as
well as kéfir grains, so that each batch you make produces excellent quality kéfir.
Yogourmet kéfir starter does not require the use of a yogurt maker, since the milk is
incubated at room temperature for about 24 hours. Each box contains 3 envelopes of 2 X 5
grams and each envelope makes 2 litres of kéfir. 
