Tefal YG100111, YG652881 Description, Recommendations, Choice of Milk, Choice of Starter Culture

Important:

when you have made a first batch, simply

keep one of these yoghurts as a

starter culture

for subsequent batches. It is

recommended that you change the starter culture after 5 batches, since this deteriorates over time and gives

a less consistent result.

Description

1	Lid	4a - 8 hr programme
2	Body	4b - 10 hr programme
3	Yoghurt containers composed of 2 parts	4c - 12 hr programme
	3a - Glass pot
	3b - Lid

4Control button:

Recommendations

- Before using for the first time:
Clean the lid (1), the pots (3a) and lids (3b) in hot soapy water or in the dishwasher. To clean
the inside of the pot (2), simply wipe with a damp sponge. Never immerse the appliance body in
water.	EN
- When using:
Do not move the yoghurt maker when in use, do not open the lid (1) in particular. Do not put the
yoghurt maker in places subjected to vibrations (for example above a refrigerator), or exposed to
draughts. Complying with these recommendations will ensure the quality of your yoghurts.
To prepare the yoghurts, you will need a litre of milk and a starter culture.
Practical tips for choosing the milk and starter culture

1) CHOICE OF MILK

-For practical reasons, choose whole milk which does not require boiling (UHT milk or powdered milk). Raw (fresh) or unpasteurised milk must be brought to the boil (at least 5 minutes), then cooled and sieved to remove the skin.

Comments:

- Whole milk makes the yoghurt firmer and gives a better flavour.

- Fresh or pasteurised milk contain more vitamins and trace elements.

- For more consistent yoghurts, you can add 2 or 3 tablespoons of powdered milk to the litre of milk, mixing carefully.

- Use milk at room temperature or lukewarm (warm to 37°C or 40°C). Do not use milk straight from the refrigerator.

2) CHOICE OF STARTER CULTURE

This is made from one of the following:

- From a commercial natural yoghurt (preferably made with whole milk) with the latest use-by date as possible.

-From a freeze-dried starter culture (available in supermarkets, pharmacies, in certain health food stores).

In this case, follow recommendations on the starter culture label.

-From a yoghurt prepared by you.

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