TEFAL Simply Cook Plus RK622130 - Bakes & Desserts; Classic Yoghurt

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Number of
servings: 6
10 hours
YOGHURTDifficulty: 1
No pre-boiling is required when using UHT milk. When
using whole or pasteurised milk, you must first boil it
and then cool to room temperature. You can use a dry,
lyophilised starter culture as a starter.
Ingredients:
• 1 l whole milk (min. 3.2% fat)
• 100 g natural yoghurt without
additives
Method
1. Stir the milk and yoghurt until smooth. Pour into individual
glass cups (ovenproof) or directly into the cooking bowl.
2. Place the bowl in the multicooker. Close the lid. Set the
[YOGHURT] mode for 8 hours.
3. At the end of the fermentation cycle, place the yoghurt into
the refrigerator for at least 5 hours.
Classic yoghurt