The Ferment - TEFAL MultiCook Advanced 45 in 1 Instructions For Use Manual

• 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.
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