TEFAL RK814E32 Manual page 13

The ferment
For yogurt
This is made either from:
• One shop-bought natural yogurt with the longest expiry date possible;
your yogurt will therefore contain more active ferment for a firmer
yogurt.
• From a 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.
• From one of your recently prepared yogurt – this must be natural and
recently prepared. This is called culturing. After five culturing processes,
the used yogurt 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 reached room temperature
before adding the ferment.
Too high a heat may destroy the properties of your ferment.
Fermentation time
• Your yogurt will need between 6 and 12 hours of fermentation,
depending on the basic ingredients and the result you are after. Once
the yogurt cooking process is finished, the yogurt should be placed
in a refrigerator for at least 4 hours and it can be kept max 7 days in
refrigerator.
Fluid
Sweet
6h
P2 CHEESE FUNCTION
This function is to make soft cheese. It is preferably to use full-cream milk
and some chilled soft cheese.
• Press «Menu» key to select function «Cheese». The screen displays the
default cooking time, the light of «Start» flickers red.
• Press «Temperature / Cooking time » key to active the time setting
function and then press «<» and «>» to change the cooking time.
• Press «Start» key. The multicooker enters into «Cheese» cooking status,
the light of «Start» lights up and the screen displays the remaining time.
7h 8h 9h 10h 11h 12h
EN
Firm
Acidic
13