T-Fal ACTICOOK & STIR Manuel D'utilisation page 18

YOGURT FUNCTION
• Press the "Menu" key to select the function "Yogurt/Cheese". The screen
displays "P1" for the Yogurt program, then the default cooking time
"08:00", and the "Start" light flashes red.
• Press the "Temperature/Timer" key to activate the time setting function
and then press "<" and ">" to change the cooking time.
• Press the "Stir" key and "Stir" lights up. Press it again and the "Stir"
function is turned off. If no action is taken before cooking starts, the
stirring function automatically stays off. For this function, if the paddle
is activated, it only stirs during the last 15 minutes of the cooking time
in order to produce mixed yogurt.
• Press the "Start" key. The multicooker starts the "Yogurt" cooking
program and the "Start" light comes on. The screen displays the
remaining cooking time.
• At the end of the cooking process, the multicooker "beeps" three times.
Note: There is no keep warm function for this program.
CHOICE OF INGREDIENTS FOR YOGURT
Milk
What milk should you use?
All our recipes (unless otherwise stipulated) use cow's milk. You can also
use plant-based milk such as soy or other animal milks including sheep
and goat but just note that in these cases, the firmness of the yogurt may
vary depending on the milk that is used. Raw milk or long-life milks, as well
as all the other milks listed below are suitable for your appliance:
• Long-life sterilized milk: UHT whole milk results in firmer yogurt. Using semi-
skimmed milk results in less firm yogurt. However, you can use semi-skimmed
milk and add one or two pots of powdered milk to even out the consistency.
• Pasteurized milk: this milk produces more of a creamy yogurt with a
little bit of skin on the top.
• Raw milk (farm milk): this must be boiled. It's also recommended that you
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 results 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 to be removed.
18