TEFAL RK901 Manual page 19

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.
Fluid
Sweet
6h
• 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.
7h 8h 9h 10h 11h 12h
EN
Firm
Acidic
19