TEFAL RK802B34 - Инструкция по эксплуатации - Страница 19

19

EN

The ferment

This is made either from:

• 

Store-bought natural yogurt

 with the longest expiry date possible, and 

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

yogurt.

• 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 certain health stores.

• 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 you a 

less firm consistency. You then need to start again using a store-bought 

yogurt or freeze-dried ferment.

If you boil the milk, wait until it reaches room temperature before 

adding the ferment.

If the heat is too high, you can destroy the properties of your ferment

Fermentation time

• Your yogurt needs between 6 and 12 hours of fermentation, depending 

on the basic

• Once the yogurt cooking process is finished, the yogurt should be placed 

in a refrigerator for at least 4 hours and can be kept for a maximum of 

7 days.

Fluid

6h

7h

8h

9h

10h

11h

12h

Firm

Sweet

Acidic