Gourmia GYM1620 User guide

WWW.GOURMIA.COM

YOGURT

USE WITH MODELS GYM1610, GYM1620, GYM1710, GYM1720

Recipes

YIELD 12 SERVINGS

PREP TIME 20 MINUTES + HEATING AND CHILLING

COOKING TIME 10 MINUTES

INGREDIENTS

Yogurt Maker 2

Basic Plain

Yogurt

1/2 GALLON ORGANIC WHOLE

OR LOWFAT 2% MILK

1 CUP PLAIN ORGANIC PLAIN WHOLE

OR LOWFAT YOGURT

1 TABLESPOON COLD WATER

FOR LOWFAT YOGURT, SEE BELOW*

1 TEASPOON UNFLAVORED GELATIN

FOR LOWFAT YOGURT, SEE BELOW*

>):8+>DCƍ

In a large saucepan over medium-high heat, heat the milk, stirring

occasionally, until small bubbles appear around the edge of the pan

and an instant-read thermometer inserted into the milk registers

180°F, at 14 to 15 minutes. Pour the hot milk into a large metal

bowl, and place the bowl in a larger bowl halfway ﬁlled with ice

water. Cool the milk, stirring occasionally, until lukewarm and an

instant-read thermometer registers 110°F, about 5 minutes. Place

the yogurt in a medium bowl and gently whisk in 1 cup of the

lukewarm milk. Gently whisk the yogurt mixture back into the

remaining lukewarm milk. Divide the milk mixture evenly among 12

glass jars. Place the jars without the white lids in the yogurt maker

and cover with the clear lid. Turn the yogurt maker ON. Heat 8

hours (do not uncover the machine). Turn the yogurt maker OFF.

Remove the clear lid, taking care not to drip any accumulated water

onto the yogurt. Cover the jars tightly with the white lids and

refrigerate at least 6 hours.

*LOW FAT YOGURT: Prepare the recipe as directed but use low-fat

milk and yogurt. In step 1, place the water in a cup. Sprinkle the

gelatin over top and let stand until softened, about 5 minutes.

When the milk reaches 180°F, remove the pan from the heat and

stir in the softened gelatin until dissolved.

YIELD 4 CUPS

PREP TIME 15 MINUTES + CHILLING

INGREDIENTS

Yogurt Maker 3

$Aƨ>CƐ::@

Yogurt

1 RECIPE BASIC PLAIN YOGURT (SEE PAGE 2)

>):8+>DCƍ

Line a large ﬁne-mesh steel strainer with a double

coee ﬁlter or a double layer paper towels. Set the

strainer into a bowl large enough to catch the whey.

Spoon 6 jars Basic Plain Yogurt into the strainer.

Refrigerate until the whey stops dripping, about 30

minutes. With a small rubber spatula, carefully stir the

yogurt. Avoid moving the coee ﬁlter. Refrigerate

until whey stops dripping, about 30 minutes.

Transfer the strained yogurt to an airtight container,

cover and refrigerate. Discard the wet coee ﬁlters

and the whey. Line the strainer with another double

coee ﬁlter and set into the same bowl. Repeat step 2

with the remaining 6 jars of Basic Plain Yogurt. Add

the strained yogurt to the container and refrigerate

up to 1 week.

YIELD 12 SERVINGS

PREP TIME 20 MINUTES + HEATING AND CHILLING

COOKING TIME 14 MINUTES

INGREDIENTS

Yogurt Maker 4

Dulce de Leche

Yogurt

1/2 GALLON ORGANIC WHOLE MILK

1 CUP PLAIN ORGANIC WHOLE MILK YOGURT

1/2 CUP SUGAR

2 TEASPOONS VANILLA EXTRACT

1 CUP DULCE DE LECHE

>):8+>DCƍ

In a large saucepan over medium-high heat, heat the milk, stirring

occasionally, until small bubbles appear around the edge of the pan

and an instant-read thermometer inserted into the milk registers

180°F, 13 to 14 minutes. Remove the pan from the heat and stir in

the sugar and vanilla until sugar dissolves. Pour the hot milk

mixture into a large metal bowl and place the bowl in a larger bowl

halfway ﬁlled with ice water. Cool the milk, stirring occasionally,

until lukewarm and an instant-read thermometer registers 110°F,

about 5 minutes. Place the yogurt in a medium bowl and gently

whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt

mixture back into the remaining lukewarm milk.

In each of 12 glass jars, place 1 tablespoon plus 1 teaspoon dulce de

leche. Divide the milk mixture evenly among the jars (the mixture

will almost reach the rim of the jars, but that’s okay). Carefully

place the jars without the white lids in the yogurt maker and cover

with the clear lid. Heat 8 hours. Do not uncover the machine. Turn

the yogurt maker OFF. Remove the clear lid, taking care not to drip

any accumulated water onto the yogurt. Cover the jars tightly with

the white lids and refrigerate for at least 6 hours.

YIELD 12 SERVINGS

PREP TIME 20 MINUTES PLUS HEATING AND CHILLING

COOKING TIME 14 MINUTES

INGREDIENTS

Yogurt Maker 5

Ư,>+DCƫ=:

DƥDBD<,)+

INGREDIENTS FOR BASIC PLAIN YOGURT (PAGE 2)

1 VANILLA BEAN, SPLIT

1/3 CUP SUGAR

12 TABLESPOONS FRUIT JAM

(SUCH AS APRICOT, BLACKBERRY, BOYSENBERRY,

GRAPE, MANGO, RASPBERRY OR STRAWBERRY)

>):8+>DCƍ

In a large saucepan over medium-high heat, heat the milk and

vanilla bean, stirring occasionally, until small bubbles appear

around the edge of the pan and an instant-read thermometer

inserted into the milk registers 180°F, 14 to 15 minutes. Remove the

pan from the heat and stir in the sugar until dissolved. Pour the hot

milk mixture into a large metal bowl, and place the bowl in a larger

bowl halfway ﬁlled with ice water. Cool the milk, stirring occasion-

ally, until lukewarm and an instant-read thermometer registers

110°F, about 5 minutes. Remove the vanilla bean, scrape out the

seeds, and discard the bean. In a medium bowl, whisk together the

yogurt and vanilla seeds. Gently whisk in 1 cup of the lukewarm

milk. Gently whisk the yogurt mixture back into the remaining

lukewarm milk.

In each of 12 clean jars, place 1 tablespoon jam. Divide the milk

mixture evenly among the jars. Place the jars without the white lids

in the yogurt maker and cover with the clear lid. Heat 8 hours. Do

not uncover the machine. Turn the yogurt maker OFF. Remove the

clear lid, taking care not to drip any accumulated water onto the

yogurt. Cover the jars tightly with the white lids and refrigerate for

at least 6 hours.

YIELD 12 SERVINGS

PREP TIME 20 MINUTES PLUS HEATING,

STANDING AND CHILLING

COOKING TIME 14 MINUTES

INGREDIENTS

Yogurt Maker 6

ƨEE,88>Cƕ

Yogurt

INGREDIENTS FOR BASIC PLAIN YOGURT PAGE 2

2 3INCH CINNAMON STICKS

2/3 CUP SUGAR

2 TABLESPOONS INSTANT ESPRESSO POWDER

1 TABLESPOON VANILLA EXTRACT

>):8+>DCƍ

In a large saucepan over medium-high heat, heat the milk

and cinnamon sticks, stirring occasionally, until small

bubbles appear around the edge of the pan and an instant-

read thermometer inserted into the milk registers 180°F, 14

to 15 minutes. Remove the pan from the heat and whisk in

the sugar, espresso powder and vanilla until the sugar

dissolves. Pour the hot milk mixture into a large metal bowl

and let stand 20 minutes. Place the bowl in a larger bowl

halfway ﬁlled with ice water. Cool the milk, stirring

frequently, until lukewarm, and an instant-read thermom-

eter registers 110°F, 2 to 3 minutes. Remove and discard the

cinnamon sticks. Place the yogurt in a medium bowl, and

gently whisk in 1 cup of the lukewarm milk. Gently whisk the

yogurt mixture back into the remaining lukewarm milk.

Divide the milk mixture evenly among 12 glass jars. Place

the jars without the white lids in the yogurt maker and cover

with the clear lid. Turn the yogurt maker ON. Heat 8 hours.

Do not uncover the machine. Turn the machine OFF.

Remove the clear lid, taking care not to drip any accumu-

lated water onto the yogurt. Cover the jars tightly with the

white lids and refrigerate for at least 6 hours.

YIELD 8 SERVINGS

PREP TIME 20 MINUTES PLUS CHILLING

INGREDIENTS

Yogurt Maker 7

Ư:*=D<,)+

=::*:.>ƫ=:)7ƍ

1 RECIPE PLAIN GREEK YOGURT PAGE 2

1 TEASPOON KOSHER SALT

2 TABLESPOONS EXTRAVIRGIN OLIVE OIL

1/4 CUP ASSORTED CHOPPED FRESH HERBS SUCH

AS THYME, ROSEMARY, AND/OR CHIVES

1/2 TEASPOON COARSELY GROUND BLACK PEPPER

CRUDITES AND PITA CHIPS

>):8+>DCƍ

Line a large ﬁne-mesh steel strainer with a double coee

ﬁlter or a double layer of cheesecloth or paper towels. Set

the strainer over a bowl large enough to catch the whey.

Spoon the yogurt into the strainer. Cover the bowl with

plastic wrap and refrigerate for 24 hours. Discard the whey.

Transfer the cheese to a medium bowl and stir in the salt

with a wooden spoon. Line a large coee cup (about 20

ounces) or a small bowl with tall sides with plastic wrap.

Add the cheese, packing the cheese down ﬁrmly with a

rubber spatula. Cover the cheese with plastic wrap and

refrigerate until ﬁrm for at least 1 hour, and up to 1 week.

Uncover the cheese. Invert the bowl onto a serving plate

and remove the plastic wrap. Drizzle the cheese with the oil

and sprinkle evenly with the herbs and pepper. Serve with

crudités and pita chips.

YIELD 2 SERVINGS

PREP TIME 10 MINUTES

INGREDIENTS

Yogurt Maker 8

'ƨC<ƕƧƨ**>

1 LARGE, RIPE MANGO, PEELED, PITTED AND DICED

1 CUP BASIC PLAIN YOGURT PAGE 2

11/2 TABLESPOONS HONEY

1 TEASPOON FRESH LIME JUICE

1/4 TEASPOON GROUND CARDAMOM, OPTIONAL

1 CUP ICE CUBES PLUS ICE FOR SERVING

>):8+>DCƍ

In a blender, combine the mango, yogurt, honey, lime juice,

cardamom (if using) and 1 cup ice. Blend until the mixture is

smooth and frothy. Divide among 2 glasses, halfway ﬁlled

with ice.

YIELD 14 SERVINGS

PREP TIME 20 MINUTES + FREEZING

INGREDIENTS

Yogurt Maker 9

ƯDƟ:CD,7Ɯ:

=D8DƜƨ+:=>Ƌ

D<,)+$DEƍ

6 JARS CAPPUCCINO YOGURT PAGE 2

1 CUP CHOCOLATEHAZELNUT SPREAD

1/2 CUP MINI CHOCOLATE CHIPS

14 3OUNCE PAPER CUPS

14 WOODEN FREEZER POP STICKS

>):8+>DCƍ

In a medium bowl, whisk together 2 jars cappuccino yogurt

and the chocolate-hazelnut spread until blended. In a large

bowl, place the remaining 4 jars cappuccino yogurt and

whisk in the chocolate mixture.

Divide 1/4 cup chocolate chips among the paper cups, top

evenly with the chocolate yogurt mixture and sprinkle

evenly with the remaining 1/4 cup chocolate chips. Cover

each cup with a piece of foil, sealing the edges. Make a

small slit in the center of the foil and insert 1 pop stick.

Freeze the pops until frozen solid, at least 8 hours. To

serve, remove the foil and tear away the paper cup.

YIELD 6 SERVINGS

PREP TIME 15 MINUTES

INGREDIENTS

Yogurt Maker 10

ƒƨ+1>@>

1/2 ENGLISH (SEEDLESS) CUCUMBER

1 CUP PLAIN GREEK YOGURT (PAGE 2)

1 TABLESPOON CHOPPED FRESH DILL OR MINT

1 LARGE GARLIC CLOVE, CRUSHED

THROUGH A GARLIC PRESS

2 TEASPOONS EXTRA-VIRGIN OLIVE OIL

1 TEASPOON GRATED LEMON ZEST

11/2 TABLESPOONS FRESH LEMON JUICE

3/4 TEASPOON KOSHER SALT

1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

>):8+>DCƍ

Grate the cucumber over the large holes of a box

grater, place in a clean kitchen towel and

squeeze out most of the water.

Transfer the cucumber to a medium bowl. Stir in

the yogurt, dill, garlic, oil, lemon zest and juice,

salt and pepper. Cover and refrigerate for up to 2

hours before serving.

YIELD 4 SERVINGS

PREP TIME 25 MINUTES

COOKING TIME 35 MINUTES

INGREDIENTS

Yogurt Maker 11

ƨC9DDƝ>

=>8@:C

1 JAR BASIC PLAIN YOGURT (PAGE 2)

1/4 CUP GRATED ONION

1 TEASPOON GRATED LIME ZEST

3 TABLESPOONS FRESH LIME JUICE

1 TABLESPOON GRATED PEELED FRESH GINGER

4 GARLIC CLOVES, CRUSHED THROUGH A GARLIC PRESS

1 TABLESPOON PAPRIKA

1 TABLESPOON GROUND CUMIN

2 TEASPOONS GROUND CORIANDER

1 TEASPOON GARAM MASALA

1/2 TEASPOON GROUND RED PEPPER (CAYENNE)

8 CHICKEN THIGHS (ABOUT 31/2 POUNDS)

1 TEASPOON KOSHER SALT

LIME WEDGES

>):8+>DCƍ

Marinade: In a medium bowl, whisk together the

yogurt, onion, lime zest and juice, ginger, garlic,

paprika, cumin, coriander, garam masala and ground

red pepper. Place the chicken in a large plastic

zip-close bag. Add the marinade, squeeze out the air

and seal the bag, turn to coat the chicken. Marinate

the chicken in the refrigerator, turning the bag

occasionally, for at least 4 hours and up to 12 hours.

Preheat the oven to 450°F. Line a large rimmed

baking sheet with foil, and place a metal rack in the

pan. Spray the rack with nonstick spray. Remove the

chicken from the marinade, discard marinade and

sprinkle both sides of the chicken with the salt. Place

the chicken, skinned-side up, on the rack. Roast the

chicken until an instant-read thermometer inserted in

meaty portion of one thigh registers at 165°F, 35 to

40 minutes. Serve with lime wedges.

Gourmia GYM1620, GYM1610, GYM1710 User guide

Related papers

Other documents