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153
EN
fresh milk or powdered milk. If you use powdered milk, add the quantity
of water initially reserved for milk: the total volume must be equal to the
volume indicated in the recipe.
Flavours and herbs: Some of extra ingredients can also be placed into
the dispenser (1) at the beginning of the recipe : nuts, seeds, raisins,
chocolate chips, dry fruits, herbs. Be careful: some ingredients can not
be placed into the dispenser as they might stick to the sides of the
dispenser: fat ingredients and wet ingredients such as cheese and ham.
For these ingredients, you can place them directly into the bread pan at
the beginning of the recipe.
CHOICE OF INGREDIENTS FOR YOGHURT
Milk
Which type of milk may I use?
You may use all types of milk (for example, cow's milk, goat's milk,
sheep's milk, soya milk or other plant-based milks). The consistency of
the yoghurt may vary according to the milk used. Raw milk, long shelf life
milks and all milks described below are suitable for use in the appliance:
• Sterilised long shelf life milk: Whole UHT milk produces a firmer
yoghurt. Partly skimmed milk produces a less firm yoghurt. Alternatively,
you may use partly skimmed milk and add 1 or 2 tablespoons of
powdered milk.
• Whole milk: this milk produces a creamier yoghurt, with a thin “skin”
layer on top.
• Raw milk (farm milk): this type of milk must be boiled beforehand.
We recommend boiling it for a sufficient length of time. Next, let it cool
before placing it in the appliance.
• Powdered milk: this type of milk produces a very creamy yoghurt. Always
follow the instructions appearing on the manufacturer's packaging.
Fermentation Agent
For the yoghurt
The fermentation agent may be:
• A plain yoghurt purchased in a store, whose expiration date is the latest
one available.
• A freeze-dried fermentation agent or lactic cultures. In this case,
follow the activation duration indicated in the fermentation agent's
instructions for use. These agents are available in supermarkets,
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