TEFAL RK905A34 - Инструкция по эксплуатации - Страница 16

16

CHOICE OF INGREDIENTS FOR YOGURT
Milk

What milk should you use?

All our recipes (unless otherwise stipulated) are prepared using cow’s 

milk. You can use plant milk such as soya milk for example as well as 

sheep or goat’s milk but, in this case, the firmness of the yogurt may vary 

depending on the milk used. Raw milk or long-life milks and all the milks 

described below are suitable for your appliance:

• 

Long-life sterilised milk:

 UHT whole milk results in firmer yogurt. 

Using semi-skimmed milk will result in less firm yogurt. However, you 

can use semi-skimmed milk and add one or two pots of powdered milk. 

• 

Pasteurised 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 to cool before using it in your appliance. 

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.