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. You can use vegetal 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:

Fluid

 

 

 

Firm

 

Semi-skimmed

Whole

Raw

 

 

milk

milk

milk

•Long-life sterilised milk: UHT whole milk results in firmer yogurts. 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.

Preferably choose a whole milk that does not need boiling (long-life UHT milk or powdered milk). Raw (fresh) milk must be boiled then cooled and needs the skin removing.

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; youryogurtwillthereforecontainmoreactivefermentforafirmeryogurt.

-From one of your recently prepared yogurts – this must be natural and recently prepared. This is called culturing. After five culturing processes, theusedyogurtlosesactivefermentsandthereforerisksgivingalessfirm consistency. Then you need to start again using a shop-bought yogurt.

4