TEFAL Simply Cook Plus RK622130 User Manual page 15

before fermentation the fruit acids interfere with the setting process
and the yogurts 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 stipulated) 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. Raw milk or long-life milks and all the milks
described below are suitable for your appliance:
• Long- life sterilized milk: UHT whole milk results in firmer yogurt. Using
semi-skimmed milk will result in less firm yogurt. However, you can use
semi-skimmed milk and add one or two pots of powdered milk.
• Pasteurized milk: this milk gives a more creamy yogurt with a little bit
of skin on the top.
• Raw milk (farm milk): this must be boiled. It is also recommended to
let it boil for a long time. It would be dangerous to use this milk without
boiling it. You must then leave it to cool before using it in your appliance.
Culturing using yogurt prepared with raw milk is not recommended.
• Powdered milk: using powdered milk will result in very creamy yogurt.
Follow the instructions on the manufacturer's box.
Choose a whole milk, preferably long-life UHT. Raw (fresh) or
pasteurized milk must be boiled then cooled and needs the skin
removing.
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.
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• 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 shop- bought
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.
Fluid
Sweet
6h 7h 8h
• 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.
DOUGH RISING
Before using this menu to rise your yeast dough, you must knead your
dough first.
• If you are kneading your dough manually, you can first mix your yeast
with the warm water or milk in a cup. You can add 1 tsp of sugar to it
and stir well to boost the activation of the yeast.
• If you see a foaming reaction within 10 mins, it means that your yeast
is active.
• You can mix this liquid containing the activated yeast to the dry
ingredients ( flour+ salt) and complete with the remaining quantity of
liquid needed for your recipe.
• It is usually recommended to knead your dough for about 15-20mins
to reach a good and homogenous consistency.
• Once you have reached a smooth consistency, place the dough into the
cooking bowl, then close the lid.
Firm
Acidic
9h 10h 11h 12h
EN
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