Tefal YG652825, 887241 manual Choice of ingredients, Milk, Ferment

TEFAL634-Yaourtiere_Delices_2653219_TEFAL598 24/08/11 16:16 Page4

To ensure success for all your preparations here are a few rules to follow. Low heat and long fermentation, that’s the secret!

The mixture is transformed into yogurt or or strained yogurt by being incubated at the right temperature for a certain period.

Choice of ingredients

Milk

What milk should you use?
All our recipes (unless otherwise stipulated) are prepared using cow's milk.					Preferably choose
You can use vegetal milk such as soya milk for example as well as sheep or					a whole milk that
goat’s milk but, in this case, the firmness of the yogurt may vary					does not need
depending on the milk used. Raw milk or long-life milks and all the milks					boiling (long-life
described below are suitable for your appliance:					UHT milk or
Fluid				Firm	powdered milk).
					Raw (fresh) milk
	Semi-skimmed	Whole	Raw
					must be boiled
	milk	milk	milk		then cooled and
• Long-life sterilised milk: UHT whole milk results in firmer yogurts.					needs the skin
					removing.

Using semi-skimmed milk will result in less firm yogurts. However, you can use semi-skimmed milk and drain your yogurt for one to three hours in order to get the texture desired.

•Pasteurised milk: this milk makes the yogurt creamier and produces a small 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 yogurts prepared with raw milk is not recommended.

•Powdered milk: using powdered milk will result in very creamy yogurts. Follow the instructions on the manufacturer’s box.

Ferment

If you have boiled the milk, wait until it has reached room temperature before adding the ferment.

Use the milk at room temperature in order not to destroy the properties of your ferment.

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 one of your recently prepared yogurts – 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. Then you need to start again using a shop-bought yogurt.

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