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

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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