Once you make yogurt with your BioGi there is almost no limit to the yogurt cheese recipe you can try. Following are some easy and user friendly milk and soy yoghurt recipe ideas we have collected to help you get started: Take the output from your BioGi device. This is a good opportunity to make use of your less successful attempts – even if they are lumpy or over processed. You can use the cheese you made to fill crepes, as bread spreads or even (sweetened) for cheese cakes and pies.

1. Place the cotton bag you recieved with your device in a large bowl, making sure it is open as much as possible.
   
2. Pour your pre-made BioGi output in to the cotton bag.
   
3. Add a teaspoon of salt for every litter/ 33.8 oz of milk you used in the BioGi device.
   
4. Tie the bag's edges with the attached string to make a tightly closed sack.
   
5. Tie the closed fabric sack to the tab over the sink and let it stay there for 4 hours. When you notice the water dripping from the sack has slowed down, you can make very soft squeezing motions from the string tying the sack downwards. If there is still water dripping after 4 hours you can leave it for a few hours longer. On warmer climates though, it is best to put the cotton bag in a bowl inside the fridge for the remaining time, quizzing and pouring out the milky-water coming out of the fabric from time to time.

That's it. Open the knots and use a spoon to put your homemade cheese in a plastic container. Labaneh (Anbariz)
Make Labaneh (Anbariz) round balls (about the size of an egg yoke) from your cheese and put them in a jar full of olive oil. You can also add sun dried tomatoes, garlic or roasted peppers for flavoring to the olive oil. After the jar is cooled in the fridge for few hours the Labaneh (Anbariz) is ready.

Spicy cheese
Add your spices for different flavored cheeses: black pepper, paprika, fresh basil, dill, garlic, fresh mint, etc.

Vegi cheese
Add thinly chopped cucumbers and dill. Mix well. Add salt and pepper if needed.

Red cheese
Add thinly chopped roasted peppers, sun dried tomatoes, garlic, salt and pepper. Mix well.

Labaneh (Anbariz)
Make Labaneh (Anbariz) round balls (about the size of an egg yoke) from your cheese and put them in a jar full of olive oil. You can also add sun dried tomatoes, garlic or roasted peppers for flavoring to the olive oil. After the jar is cooled in the fridge for few hours the Labaneh (Anbariz) is ready. The BioGi online order form...Click to Buy!
Pour 2 cups of your BioGi output to a standard blender. Add one cup of chopped fruits to suit your taste – bananas, strawberries, apples, etc.
Add a few ice cubes.
Add sugar, honey or a sweetener (optional).
Blend well.

1. You can make fruit smoothies by freezing part or all of the liquids and the fruits in your home freezer for a few hours prior to the preparation.
   
2. For chocolate shake replace the fruits with 4 spoons of chocolate milk powder.
   

The BioGi online order form...Click to Buy!
(served with vegetables or chips)

Pour your BioGi output into 5 soup sized bowls. Add to each some salt and pepper and then flavor with:

1. Fried chopped onion or onion soup powder for an onion dip.
   
2. Sun dried tomatoes for a tomato dip.
   
3. Chopped cucumbers and dill/ parsley for a vegi dip.
   
4. Chopped garlic for a garlic dip.
   
5. Chopped roasted/ live peppers for a sweet pepper dip.
   
6. Chopped olives for an olive dip.
   
   

The BioGi online order form...Click to Buy!
(back to homepage)