Tefal YG654851, YG654882 manual Ferment, When to sweeten?, For yoghurts and your fromage frais

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The ferment

If you have boiled

a) For yoghurts

the milk, wait

This is made either from:

until it has

 

reached room

- One shop-bought natural yoghurt with the longest expiry date possible;

temperature

your yoghurt will therefore contain more active ferment for a firmer

before adding the

yoghurt.

ferment.

 

 

- 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.

Too high a heat

- From one of your recently prepared yoghurts – this must be natural and

may destroy the

recently prepared. This is called culturing. After five culturing processes,

properties of your

the used yoghurt loses active ferments and therefore risks giving a less

ferment.

firm consistency. You then need to start again using a shopbought yoghurt

 

or freeze-dried ferment.

b)For other cheese preparations: fromage frais and petits Délices

• Starter: always use fromage frais to start the process.

• Rennet: to make cheese preparations, you need to add a few drops of rennet (available from the pharmacy or specialist health food shops).

Tip: you can replace the rennet with one soup spoon of lemon juice.

When to sweeten?

For yoghurts and your fromage frais:

You can sweeten your yoghurts either when eating them or before preparing them; this can be done by adding sugar to the milk at the same time as the ferments and mixing well with a fork until it melts.

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Contents JPM & Associés marketing-design-communication 10/2011 Multi Delices 11a 11b 11a 11b 11c Environment protection first Safety RecommendationsDescription Before using for the first timeRecommendations During usePage Choice of ingredients MilkWhat milk should you use? Ferment When to sweeten?For yoghurts For yoghurts and your fromage fraisPreparing the yoghurts Preparing the mixtureFerments Start the appliance Fermentation timeDo not put water in the base Preservation End of cycle and coolingNumber Quantity Quantity of chilled Pots Milk Rennet or lemon juiceSweet Acidic Straining, storage and cooling Final stageFromage frais Mix and smooth the preparation before tastingPetits Délices Desserts programme Maintenance Always unplug the appliance before cleaning itConservation What ferment should I use? Questions/answersLittle tip for getting your yoghurts just right… Troubleshooting Unsatisfactory results Operating problems Wees vriendelijk voor het milieu VeiligheidsvoorschriftenAanbevelingen BeschrijvingVoor het eerste gebruik Tijdens het gebruikPage Keuze van de ingrediënten MelkWelke melk gebruiken? Wanneer suiker toevoegen? Het fermenterenBereiding van yoghurt Het mengsel voorbereidenHeeft volle melk of ferment nodig ingrediëntkeuze Inschakelen van het apparaat FermentatietijdGiet geen water in de kuip Bewaren Einde van de cyclus en afkoelenHeeft volle melk of verse kwark nodig Bereiding van kwark of petits Délices romige kwarkStevig Uitlekken, opbergen en koelen van de bereidingen Einde van de bereidingKwark Roer de kwark goed door voordat u het opdientPetits délices romige kwark Melkdesserts programma Entretien BewaringWelk ferment moet ik gebruiken? Vragen/antwoordenKan ik extra potjes kopen? Problemen oplossen Problemen met de resultaten Wilt u extra potjes kopen? Ga dan naar Problemen bij de werking01 866 70 299 800 Page Page
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