TEFAL CY621D34 - Инструкция по эксплуатации - Страница 81

81

EN

Fluid

Firm

Semi-skimmed 

milk

Whole milk

Raw milk

Choose a whole milk, preferably long-life UHT. Raw (fresh) or pasteurized 
milk must be boiled then cooled and needs the skin removing.

–

Long-life sterilised milk:

 UHT wholemilk results in firmer yogurts. Using 

semi-skimmed milk will result in less firm yogurts. However, you can use 
semi-skimmed milk and one or two pots of powered 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 too cool before using it in your appliance. 
Culturing using yogurts prepared with raw milk is not recommended.

–

Powdered milk:

 using powdered milk will result in very creamy yogurts. 

Follow the instructions on the manufacturer’s box.

The ferment

If you have boiled the milk, wait untill it has reached room temperature 
before adding the ferment. Too high a heat may destroy the properties 
of your ferment.
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 store.

– From one of your 

recently prepared yogurts

 - this must be natural and 

recently prepared. This is called culturing. After five culturing processes, 
the used yogurt loses active ferments and therefore risks giving a less 
firm consistency. You then need start again using a shopbought yogurt 
or freezedried ferment.

Fermentation time

Your yogurt will need between 6 and 12 hours of fermentation, depending 
on the basic ingredients and the result you are after.