Manual Moulinex MK812 - 45 in 1 Multicooker (page 12 of 91) (English, German, Dutch, French)

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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

6h 7h 8h 9h 10h 11h 12h

Firm

Sweet Acidic

• 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.

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Moulinex MK812 - 45 in 1 Multicooker Manual

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