Making Soft Cheese; Cleaning And Maintenance - Cuisinart YM400E Manuel D'utilisation

Timing:
The time it takes to turn milk into yoghurt will vary depending on your selected milk, yoghurt
and conditions. We recommend using room temperature milk for the quickest results. For cold
milk extend heating time by approximately 2 hours. Our basic recipe using full fat milk takes
approximately 8 hours. Other milks with varying fat contents i.e. semi-skimmed, skimmed, UHT
or non-dairy require longer heating times.
Tips:
• The longer the yoghurt is heated for, the tarter the flavour becomes.
• The yoghurt can be kept in the refrigerator for 7- 10 days, but it has the best flavour if eaten
within 4 days.
• Water may condense on the lid of the main unit. When removing the lid, take care not to allow
the accumulated water to drip into the yoghurt.
d. Making Soft Cheese
Basic Recipe:
Makes approximately a quarter from starter recipe (using 2 x 250ml pots)
500ml full fat milk
½ tsp rennet
Pinch salt
• Whisk the ingredients together at room temperature (Basic recipe or your own).
• Place the strainers in the 250ml pots making sure that the strainers touch the bottom of the
pot.
• Pour the cheese mixture into the 250ml pots.
• Place the pots, uncovered, in the main unit.
• Place the clear lid on the main unit.
• Plug the Cuisinart 2 in 1 Yoghurt and Cheese maker into an electrical outlet.
• Press the button, the indicator light will confirm the 'Cheese' mode has started.
• The default time the basic recipe (8 hours) will be displayed on the screen.
• Adjust the timer according to your recipe or your preferences by pressing the '+' and '-' buttons.
• When the unit is on, the timer will count down every hour. The last hour will be counted down
in minutes. At the end of the cycle, the unit will beep three times to indicate that the cheese
maker has completed the process and then turn itself off. N.B: To turn the cheese maker off
before the timer is finished, press the
Note: Water may condense on the lid of the main unit. When removing the lid, take care not to
allow the accumulated water to drip into the cheese.
Straining the Cheese:
• Remove the pots from the main unit.
• Pour away any excess whey.
• Strain by turning the strainers one quarter turn in the pot. (fig. 1)
button.
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Fig.1
• Place the pots in the refrigerator. Place the lid on the strainer to protect from odours.
• Continue to empty the whey at regular intervals.
• The cheese will continue to thicken over the next 24 hours, the longer it is left to drain the
firmer the cheese will be.
Preparing and maturing cheese:
• For dry cheese, remove the soft cheese from the mould and place on a muslin or a tea towel
and place in a sieve for 12 hours in the refrigerator.
• Remove your cheese from the cloth and lightly salt it. It is also possible to flavour it with
different herbs or spices like cumin, coriander, paprika, pepper, other herbs, and so on.
• Turn your cheese every 12 hours and salt it again.
• Repeat this operation for 2 to 4 days.
• To mature your cheese, place it in a well-ventilated cellar at a temperature of about 15°C and
turn it every day. The maturing time will depend on your preferences. With a little time, you
will have produced matured cheese to your taste.
Choosing the Milk:
The creamier the milk, the thicker and more mellow your cheese will be. The best results are
therefore obtained by using whole fresh or UHT milk. To use raw milk, make sure you pre-boil it
to kill any harmful bacteria. If sheep or goat milk is used, more whey will be produced.
Heating Time:
We recommend using room temperature milk for the quickest results. For cold milk extend
heating time by approximately 2 hours. Our basic recipe using full fat milk takes approximately
8 hours. Other milks with varying fat contents i.e. semi-skimmed, skimmed, UHT or non-dairy
require longer heating times.

5. CLEANING AND MAINTENANCE

• Ensure that your unit has cooled completely before cleaning or storing. Always unplug the
unit from the electrical outlet and clean it carefully before storing.
• The pots, lids and main unit lid may be washed in warm soapy water and dried with a tea towel
or they may be place in the top rack of the dishwasher.
• Use a damp cloth to clean the 2 in 1 Yoghurt and Cheese Maker main unit. Do not use abrasive
cleaning agents.
• Do not immerse the main unit in water or any other liquid.
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