Tefal RK814832 FUZZY Spherical Pot - Инструкция по эксплуатации - Страница 13

13

EN

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.

• From one of your 

recently prepared yogurt

 – 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 to start again using a shopbought 

yogurt or freeze-dried ferment.

If you have boiled the milk, wait until it has reached room temperature 

before adding the ferment.

Too high a heat may destroy the properties of your 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. Once 

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

in a refrigerator for at least 4 hours and it can be kept max 7 days in 

refrigerator.

Fluid

6h

7h

8h

9h

10h

11h

12h

Firm

Sweet

Acidic

P2 CHEESE FUNCTION

This function is to make soft cheese. It is preferably to use full-cream milk 

and some chilled soft cheese.

• Press «Menu» key to select function «Cheese». The screen displays the 

default cooking time, the light of «Start» flickers red.

• Press «Temperature / Cooking time » key to active the time setting 

function and then press «<» and «>» to change the cooking time.

• Press «Start» key. The multicooker enters into «Cheese» cooking status, 

the light of «Start» lights up and the screen displays the remaining time.