essentiel b EYM 3 Manual De Utilización página 19

Choice of ferment
You can use either:
A plain commercial yogurt,
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A plain yogurt from a previous production. The yogurt obtained can be reused up to 7 times
•
as a ferment base. Beyond that, you must use a fresh yogurt for more active ferments.
A freeze-dried ferment available in pharmacies or specialized stores (in this case, count 2
•
more hours for fermentation).
The ferments start working at a very low temperature (45° C) and die above this temperature.
This is why you should not boil them with milk.
Useful information about the yogurt maker
It takes several hours for the yogurts to form. Therefore, we recommend that you prepare
•
the yogurts in the evening. The next morning, put the yogurts in the fridge at least 2 hours
before eating them.
Condensation forms on the lid of the yogurt maker during use. This is normal. Be careful not
•
to allow water to drip into the yogurts when removing the clear lid.
Recipe tips
For more consistent yogurts, you can add powdered milk to the mixture (2 or 3 tablespoons
•
for 1 litre of milk).
To make your mixtures, use a container with a spout, which is more convenient for pouring
•
liquids into jars.
You can add crème fraîche (or sour cream) to the mixture to get a creamier yogurt.
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You can make savoury dressings to accompany appetizers: Greek, cucumber, garlic and
•
herbs, basil, tarragon dressing or any other herb dressing.
Fruit must be cooked to be incorporated into the mixture. However, when you plug in
•
your yogurt maker, all the ingredients that make up the yogurt must be cold or at room
temperature.
Raw fresh fruit often creates too much water with worse results compared to drained
•
cooked fruit.
You can sweeten your yogurts when mixing them or just before eating them with honey,
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cane sugar, maple syrup, etc.
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practical tips for use