Tefal RK816E32 - Инструкция по эксплуатации - Страница 85

82

EN

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 pasteurised 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.

•  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.

Fluid

6h

7h

8h

9h

10h

11h

12h

Firm

Sweet

Acidic

•  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.