Мультиварки Tefal RK901832 MULTICOOK&STIR - инструкция пользователя по применению, эксплуатации и установке на русском языке. Мы надеемся, она поможет вам решить возникшие у вас вопросы при эксплуатации техники.
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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.
