User manual CUISINART YM401E

[. . . ] For over 30 years, Cuisinart® has been developing a full range of kitchen appliances that allow both kitchen enthusiasts and great chefs to express their creativity to the fullest. All Cuisinart® appliances are the result of a close working relationship between engineers and great names in Cuisine, like Paul Bocuse, the brand’s charismatic ambassador. Every product combines strength, innovation, performance and ergonomics. Made with professional materials like brushed stainless steel, our products fit easily into every kitchen thanks to a simple and elegant design. [. . . ] €¢ 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. €¢ Pour the preparation into the 250ml pots. €¢ Place the pots, uncovered, in the cheese maker. 13 • Place the clear lid on the cheese maker. €¢ Plug the cheese maker into an electrical outlet. €¢ 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. The last hour will be counted down in minutes. 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. 1) • Place the pots in the refrigerator. Place the lid on the strainer to protect from odors. €¢ The longer the cheese is allowed to drain, the firmer it will be. The cheese may be eaten as soon as it has drained. 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. [. . . ] €¢ Keep these instructions for future reference. €¢ Unplug the appliance immediately after use, before attaching or removing accessories and before cleaning the unit. €¢ Never immerse the plug, the lead or the housing in water or any other liquid. €¢ Keep yoghurt in the refrigerator for no longer than 10 days. [. . . ]