TEFAL EXPERTCOOK, Manual

Page: 19 / 108

19
EN
The ferment
This is made either from:
• Store-bought natural yogurt with the longest expiry date possible, and
therefore, your yogurt will contain a more active ferment for a firmer
yogurt.
• 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 certain health stores.
• 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 you a
less firm consistency. You then need to start again using a store-bought
yogurt or freeze-dried ferment.
If you boil the milk, wait until it reaches room temperature before
adding the ferment.
If the heat is too high, you can destroy the properties of your ferment
Fermentation time
• Your yogurt needs between 6 and 12 hours of fermentation, depending
on the basic
• Once the yogurt cooking process is finished, the yogurt should be placed
in a refrigerator for at least 4 hours and can be kept for a maximum of
7 days.
Fluid
6h 7h 8h 9h 10h 11h 12h
Firm
Sweet Acidic