TEFAL MultiCook Advanced 45 in 1, Инструкция по эксплуатации

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EN
• Untreated raw milk (farm milk): It is imperative that this type of
milk is boiled for a fairly long time and it is dangerous not to do
this. After boiling let it cool down to 36°C before using for yogurt
making. Using yogurt as a culture starter made from raw farm milk is
not recommended.
• Powdered milk: using skimmed milk powder reconstituted with water
will result in very creamy yogurt. Follow the manufacturer’s instructions
on how to reconstitute into liquid milk.
Choose a whole milk, preferably long-life UHT.
Raw (farm milk) or pasteurised milk must be boiled then cooled and
needs the skin removing.
The ferment
For yogurt use one of the following ferments:
• One small pot (100 g -150g) of shop-bought natural yogurt with the
longest expiry date possible; your yogurt will then contain more active
ferment for a firmer yogurt.
•
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.
(For the UK: Freeze dried ferment is only available online and in some
health food shops.)
• One of your recently prepared yogurts – this must be a natural yogurt
and recently prepared. This is called culturing. After five culturing
processes, the yogurt used loses active ferments and therefore risks
giving a less firm consistency. You then need to start again using a
shopbought yogurt or freeze-dried ferment.
If you have boiled the milk, wait until it has cooled to room temperature
before adding the ferment.
Too high a heat may destroy the properties of your ferment.