Moulinex mk 706 [14/62] Fluid firm sweet acidic

8

•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.

- From a freeze-dried ferment. In this case, follow the activation time specied on the ferment

instructions. You can nd 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 ve culturing processes, the used yogurt loses active ferments and therefore risks giving

a less rm 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

• Once the yogurt cooking process is nished, the yogurt should be placed in a refrigerator for at least 4

hours and it can be kept max 7 days in refrigerator.

• Prepare the dough separately and put it in the inner bowl, close the lid and select «Yogurt/Dough

Proong» function and then press «Start» key. You can stop the machine manually after one hour of

cooking. Switch to “baking / Dessert” function for 20-23 minutes on one side and then turn it and bake

the other side for 23 minutes.