Manual Tefal RK8148 - Fuzzy Logic (page 13 of 98) (English)

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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. 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.

Fluid

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

Firm

Sweet Acidic

P2 CHEESE FUNCTION

This function is to make soft cheese. It is preferably to use full-cream milk

and some chilled soft cheese.

• Press «Menu» key to select function «Cheese». The screen displays the

default cooking time, the light of «Start» flickers red.

• 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 «Cheese» cooking status,

the light of «Start» lights up and the screen displays the remaining time.

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Tefal RK8148 - Fuzzy Logic Manual

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