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JG 80 - Is it possible to make kefir?
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JG 80 - Is it possible to make quark?
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JG 80 - Is it possible to make skyr?
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JG 80 - Is it possible to make thick milk?
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JG 80 - Is it possible to make vegan cream cheese?
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JG 80 - Is it possible to produce cottage cheese
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JG 80 - Is it possible to set a temperature of 40°C for a period of 24 hours?
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JG 80 - Is it possible to set the temperature individually for the ‘Herbs’ programme?
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JG 80 - Is it possible to transfer the yoghurt into other jars?
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JG 80 - Is there a recipe for making lievito madre (wheat sourdough)?
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JG 80 - Production of mascarpone, mozzarella and ricotta
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JG 80 - Shape of the glass (JG 1) Upper edge
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JG 80 - What advantages does the appliance offer when it comes to preparing sourdough?
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JG 80 - Which bacteria are needed to make plant-based yoghurt?
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JG 80 - Which glasses are suitable for use?
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JG 80 - Which herbs can be processed into oil and how does this work?
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JG 80 - Why is buttermilk needed as a ‘starter’ for making sourdough?
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JG 80 / JG 40 - Are the drainer and lid dishwasher safe?
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JG 80, JG 60 - Can I reuse the yoghurt I have made for the next batch?
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JG 80, JG 60 – My yoghurt is too runny. What can I do?
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JG 80, JG 60 – Which types of milk can be used? (Fat content, fresh and raw milk, goat's milk, lactose-free, etc.)
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JG ALL - My yoghurt does not have the desired consistency. What can I do?
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JG ALL - My yoghurt is too thick. What can I do?
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JG ALLE - Can the appliance also be used to process plant-based milk in combination with plant-based yoghurt?
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JG ALLE - Do you always have to buy new yoghurt to make more?
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JG ALLE - How do I get sour yoghurt?
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JG ALLE - Is there a suitable substitute for rennet, such as lemon, for making cream cheese?
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Yes, in theory the process also works with fewer jars, but we recommend using all the jars and filling the empty ones with water - this optimises the temperature distribution and the yoghurt turns out perfectly.