TEFALr RK601134 - Инструкция по эксплуатации - Страница 18

18

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.