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• 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.

TEFAL MultiCook Advanced 45 in 1 User Manual

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