User manual CUISINART YM400E

[. . . ] €¢ Place the pots without their lids in the yoghurt maker. Button, the indicator light confirms that • Press the the ‘yoghurt’ mode has been started. €¢ Adjust the preparation time according to your recipe or your preferences by pressing the ‘+’ and ‘-’ buttons. €¢ When the unit is on, the timer will count down every hour. [. . . ] €¢ For sweetened yoghurt, add the equivalent of 125ml of sweetened condensed milk to the basic preparation. MAKING FROMAGE BLANC AND FROMAGE FRAIS Basic recipe Use ingredients that are at room temperature: - 1 litre pasteurised full fat milk - 2 petits suisses - 2 drops of rennet • Prepare the recipe (basic recipe or your own recipe). €¢ Place the strainers in the 250ml pots making sure that the strainers touch the bottom of the pot. €¢ Press the button, the indicator light will confirm the ‘cheese’ mode has started. €¢ The default time (8 hours) will be displayed on the screen. €¢ Adjust the preparation time according to your recipe or your preferences by pressing the ‘+’ and ‘-’ buttons. €¢ When the unit is on, the timer will count down every hour. 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. Note: To turn the cheese maker off before the preparation is complete, press the button. Straining fromage blanc - strainer • Remove the pots from the cheese maker. €¢ Strain by turning the strainer one quarter turn in the pot. €¢ The longer the cheese is allowed to drain, the firmer it will be. Draining time: Fromage blanc : 2 to 4 hours Fromage faisselle : 6 to 10 hours Fromage frais : 12 to 24 hours Note : It is important to remove the whey during the straining process. After the longest draining stage, it is possible to start the maturing process. Preparing and maturing cheese • For dry cheese, remove the fromage frais from the mould and place on butter 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. €¢ To mature your cheese, place it in a well-ventilated cellar at a temperature of about 15°C and turn it every day. With a little time, you will have sufficiently mastered maturing to obtain a result that suits you. Chef’s advice 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, it is recommended that the milk be boiled before using it to kill any harmful bacteria. [. . . ] No parts contained in this unit may be repaired or replaced by the user. €¢ This unit is not intended for use by people (adults and children) whose physical, sensory or mental capacities are reduced, or by persons who lack experience or 4. 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. [. . . ]