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12
YOGURT FUNCTION / CHEESE FUNCTION
• Press «Menu» key to select function «Yogurt». The screen displays the
default cooking time, the light of «Start» flickers red.
• P1 is show on LED display to show the selected function.
• Press “<” or “>” key to change the type of function to P2 for cheese.
P1 YOGURT FUNCTION
• 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 «Yogurt» cooking status,
the light of «Start» lights up and the screen displays the remaining time.
• At the end of cooking, the buzzer will ring three “bip”.
These is no keep warm at the end of the cooking.
Use for making yogurt in oven-proof glass containers.
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 sterilised 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.
• Pasteurised 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 pasteurised milk must be boiled then cooled and needs
the skin removing.
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