To Next Page

To Previous Page

• Press the “Start” button. The display will count down in one hourly

intervals.

• Thedelayedstartfunctionisnotavailablewiththe“Yogurt”function.

• Attheendofthecookingtime,theappliancewill“beep”severaltimes.

• Thereisnokeepwarmfunctionattheendoftheyogurtprogramme.

• Chilltheyogurtintherefrigeratorforatleast4hoursbeforeserving.

Ideallyleavefor24hours.Thishelpstheyogurttothickenslightly.

• Homemade yogurts do not contain the thickeners and stabilisers

containedincommerciallyproducedyogurtand areoftenthinner in

consistency.Sometimeshomemadeyogurthasnutritious clearwhey

ontopwhichcanbestirredbackin.Forthickerconsistencyyogurtadd

skimmedmilkpowder(seerecipesinrecipebook).

• Homemade yogurt can be flavoured with fresh fruit or cold cooked

stewedfruitafterpreparationandchilling.Ifthefruitisaddedbefore

fermentation the fruit acids interfere with the setting process and

theyoghurtswillbeveryrunny.Someveryacidicfruits,suchasfresh

pineapple, cancause the yogurt to curdle or separate. Acidic fruit is

bestservedinaseparatebowl.

CHOICE OF INGREDIENTS FOR YOGURT

Milk

What milk should you use?

Allourrecipes(unlessotherwisestated)arepreparedusingcow’smilk.

Youcanuseplant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.Untreatedrawmilkorlong-lifemilksandall

themilksdescribedbelowaresuitableforyourappliance:

• Long-life sterilised milk:UHTwholemilkresultsinfirmeryogurt.Using

UHTsemi-skimmedmilkwillresultinlessfirmyogurt.However,youcan

usesemi-skimmedmilkanddissolve2-5tablespoonsofdriedskimmed

milkpowderper1litreofmilktogiveathickerconsistency.

• Pasteurised milk: pasteurisedwhole milk willgive acreamieryogurt

with a little skin on the top. Yogurt made with pasteurised semi-

skimmedorskimmedmilkwillresultinarunnytexture.Asthistypeof

milkstillcontainssomeheat-resistantgermswhicharenoteliminated

by pasteurisation, the milk must be boiled first, cooled to hand-hot

(36°C)andthenstrainedthroughafinesievetoremoveanyskinbefore

used for yogurt making. For a thicker consistency yogurt, before the

milkisboiledadd2to5tablespoondriedskimmedpowderedmilkper

1litreofmilk.

TEFAL MultiCook Advanced 45 in 1 User Manual

Questions and Answers: