Moulinex Simply Cook MK622832 - Инструкция по эксплуатации - Страница 60

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cooked stewed fruit after preparation and chilling. If the fruit is added 
before fermentation the fruit acids interfere with the setting process 
and the yogurts will be very runny. Some very acidic fruits, such as fresh 
pineapple, can cause the yogurt to curdle or separate.  Acidic fruit is best 
served in a separate bowl.

CHOICE OF INGREDIENTS FOR YOGURT
Milk

What milk should you use?

All our recipes (unless otherwise stipulated) are prepared using cow’s milk. 
You can use plant milk such as soya milk for example as well as sheep or 
goat’s milk but, in this case, the firmness of the yogurt may vary depending 
on the milk used. Raw milk or long-life milks and all the milks described 
below are suitable for your appliance:

•  Long- life sterilized milk:

 UHT whole milk results in firmer yogurt. 

Using semi-skimmed milk will result in less firm yogurt. However, you 
can use semi-skimmed milk and add one or two pots of powdered milk.

•  Pasteurized milk:

 this milk gives a more creamy yogurt with a little bit 

of skin on the top.

•  Raw milk

 (farm milk): this must be boiled. It is also recommended to let 

it boil for a long time. It would be dangerous to use this milk without 
boiling it. You must then leave it to cool before using it in your appliance. 
Culturing using yogurt prepared with raw milk is not recommended.

•  Powdered milk:

 using powdered milk will result in very creamy yogurt. 

Follow the instructions on the manufacturer’s box. 

Choose a whole milk, preferably long-life UHT. Raw (fresh) or 

pasteurized milk must be boiled then cooled and needs the skin 

removing.

The ferment

For yogurt . This is made either from:
•  One shop-bought 

natural yogurt

 with the longest expiry date possible; 

your yogurt will therefore contain more active ferment for a firmer yogurt.

•  From a 

freeze-dried ferment

. In this case, follow the activation time 

specified on the ferment instructions. You can find these ferments in 
supermarkets, pharmacies and in certain health product stores.

COOKING GUIDE FOR RICE - 8 cups

Qty of raw rice 

(in number of cups)

Qty of raw rice 

(equivalent in gr)

Water level in the bowl 

(+ rice)

Serves

2

300 g

2 cup mark

3per. - 4per.

4

600 g

4 cup mark

5per. - 6per.

6

900 g

6 cup mark

8per. - 10per.

8

1200 g

8 cup mark

13per. - 14per.

The time and temperature are automatic for rice cooking. 
Please note that there are 7 steps: 
Preheat => Water absorb => Temperature quick rise => Keep boiling => 
Water evaporation => Braise rice => Keep warm. 
The cooking time depends on the quantity and type of rice. 

9. 

YOGURT / DOUGH RISING Menu

This menu allows you to make yogurt directly in the pot or with oven-

compatible containers. It also offers the possibility to rise a yeast 

dough.

MAKING YOGURT

•  Wash the bowl, dish or containers in warm water and washing up liquid, 

then rinse and dry them thoroughly.

•  All the equipment used in the yogurt making process should be cleaned 

in a dishwasher. Sterilising is important to prevent the introduction of 
undesirable airborne organisms which could interfere with the incubation 
of the culture, and results in runny yogurt which will not set.

•  Homemade yogurts do not contain the thickeners and stabilisers 

contained in some commercially produced yogurt and are often thinner 
in consistency. Sometimes homemade yogurt has nutritious clear whey 
on top which can be stirred back in. Alternatively, you can pour it off.

•  Homemade natural yogurt can be flavoured with fresh fruit or cold