Choice Of Ingredients For Yogurt; What Milk Should You Use? - TEFAL MultiCook Advanced 45 in 1 Instructions For Use Manual

• 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.
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