Tefal Multi Delices Compact

Multi Delices Compact Create easily yogurts, fresh cheeses and dairy desserts the way you like it!

  • 3 in 1 multifunction dessert maker for homemade yogurts, fresh cheeses and dairy desserts.

Reference : YG654882

Multi Delices, homemade wonders!

With the 3 in 1 Multi Delices yogurt maker, discover the wonders of delicious homemade yogurts, fresh cheeses and creamy desserts.

Make authentic yogurts according to your needs! Enjoy your creamy yogurts as they come, or add fruits to get a tasty dessert that everyone will like.
Use its fresh cheese program and included drainers to make fresh cheese as you like it. It will taste great with your sweet or salty recipes.
Thanks to its steam technology, it's easy to make dairy desserts and it takes less than 30 minutes!
Life is smooth!
  • Comes with a recipe book. You will never find yourself short of new recipes to enjoy.
  • Packed with accessories, comes with 6 pots and lids, 6 drainers and one smart measuring ladle. You can also have extra accessories, like drinking yogurt bottles or a 1L tub to create delicious greek yogurt.
  • Easy to clean, all accessories are dishwasher compatible.
Essentials

STEAMTECHNOLOGY for preparing delicious dairy desserts

6 pots with lids, 6 drainers, 1 measuring ladle, all dishwasher safe

Ladle for easy measuring of ingredients

Patended draining system for making fresh cheese just the way you like it

Book included with easy and varied recipes

Recipes

Garlic and chive fresh cheese

Difficulty : Very easy
Time : 1225min

Sesame pudding

Difficulty : Very easy
Time : 35min

Ayurvedic Yogurt with Indian spices

Difficulty : Easy
Time : 490min

Drinking yogurt with fresh vanilla

Difficulty : Very easy
Time : 605min

Drinking yogurt with verbena and orange blossom water

Difficulty : Very easy
Time : 605min

Goat’s milk Yogurt

Difficulty : Very easy
Time : 482min

Yogurt with Tagada® strawberry

Difficulty : Easy
Time : 495min

Yogurt with speculoos paste

Difficulty : Very easy
Time : 485min

Lemon cheesecake

Difficulty : Very easy
Time : 210min

Chocolate petits pots de crème

Difficulty : Very easy
Time : 40min

Rice pudding

Difficulty : Very easy
Time : 45min

Steamed bread

Difficulty : Very easy
Time : 38min

Coalhada

Difficulty : Very easy
Time : 985min

Coconut flan

Difficulty : Very easy
Time : 40min

Scottish pudding

Difficulty : Very easy
Time : 100min

Pistachio cream

Difficulty : Very easy
Time : 35min

Yogurt with rose syrup

Difficulty : Very easy
Time : 485min

Cow’s milk Yogurt

Difficulty : Very easy
Time : 482min

Drinking yogurt with soy milk, raw sugar and peaches

Difficulty : Very easy
Time : 605min

Yogurt with pear and chestnut jam

Difficulty : Easy
Time : 495min

Drinking yogurt with lavender honey and matcha tea

Difficulty : Very easy
Time : 605min

Yogurt with turron

Difficulty : Very easy
Time : 485min

Vendée pudding

Difficulty : Very easy
Time : 100min

Peach-cinnamon clafoutis

Difficulty : Very easy
Time : 40min

Caramel flan

Difficulty : Very easy
Time : 35min

Pumpkin pudding

Difficulty : Very easy
Time : 35min

Egg custard

Difficulty : Very easy
Time : 55min

Yogurt cake

Difficulty : Very easy
Time : 30min

Italian pudding

Difficulty : Very easy
Time : 45min

Ginger and honey pudding

Difficulty : Very easy
Time : 40min

Banana flan

Difficulty : Very easy
Time : 40min

Upside-down apple cinnamon Yogurt

Difficulty : Easy
Time : 495min

Yogurt with Carambars®

Difficulty : Easy
Time : 500min

Drinking yogurt with acacia honey

Difficulty : Very easy
Time : 605min

Drinking yogurt with tea syrup and fresh mint

Difficulty : Very easy
Time : 605min

Soy milk Yogurt

Difficulty : Very easy
Time : 482min

Coconut Yogurt

Difficulty : Very easy
Time : 485min

Walnut, honey and macadamia Yogurt

Difficulty : Easy
Time : 490min

Yogurt with rhubarb compote and grenadine

Difficulty : Easy
Time : 495min

Yogurt with gummy bears

Difficulty : Very easy
Time : 485min

Yogurt with jam

Difficulty : Very easy
Time : 495min

Drinking yogurt with almond milk and raspberries

Difficulty : Very easy
Time : 605min

Raisin semolina

Difficulty : Very easy
Time : 25min

Greentea pudding

Difficulty : Very easy
Time : 30min

Grandmother-style chocolate cream

Difficulty : Very easy
Time : 40min

Crème brûlée

Difficulty : Very easy
Time : 55min

White pudding

Difficulty : Very easy
Time : 40min

Drinking yogurt with creamy caramel sauce

Difficulty : Very easy
Time : 605min

Choco duo Yogurt

Difficulty : Very easy
Time : 495min

Lemon Yogurt

Difficulty : Easy
Time : 495min

Strawberry mascarpone and basil Yogurt

Difficulty : Easy
Time : 495min

Yogurt with galetta maria

Difficulty : Very easy
Time : 485min

Gourmet drinking yogurt with coffee syrup

Difficulty : Very easy
Time : 605min

Greek Yogurt

Difficulty : Very easy
Time : 725min

Features - Comparison
Guarantee 2 YEARS  
n/a
Dishwasher safe    
n/a
BPA free    
n/a
Recipes included    
n/a

Instructions & Manual
Frequent questions
First of all, carefully mix one litre of milk at room temperature with one whole milk yoghurt at room temperature. Then divide the mixture between the pots and put them in the yoghurt maker. Put the lid on the yoghurt maker, then plug it in.
The markers on the lid (from 1 to 12) show the time at which the yoghurt will be ready. Make the graduation coincide with the mark located on the body of the appliance: if it is midday and you select a preparation time of 8 hours, set the graduation to number 8. Then, press the switch to start the preparation process. The light indicator will come on. Once the preparation time has ended, it is up to you to unplug the appliance and store the yoghurts in the refrigerator.
For your yoghurt maker to work correctly, you should not move it while it is in operation, you should avoid putting it in places subject to vibrations or exposed to draughts. You must never put the appliance in or on the refrigerator.
The milk is transformed into yoghurt through fermentation at an ideal temperature and for a specific time; these functions are carried out by the yoghurt maker.
Milk is a fermenting agent that constitutes a natural "catalyst" which is essential for this transformation.
Max 5 times, after 5 sets, the ferment should be renewed because after a while it becomes weaker and provides for a less solid consistency.
Yes, it is.
Yes it is, but you need to use the same cooking time.
One individual pot (150 gr) of natural plain fresh yoghurt found in the shops (preferably made from whole milk), with the longest best before date possible.
OR
Lyophilised dry ferment or dried yoghurt culture (bought in supermarkets, pharmacies and certain health food shops). Use the activation time and quantity of ferment/starter recommended in the manufacturers instructions.
OR
One pot of plain yoghurt you have already made in your yoghurt maker.
WARNING: when you have made your first set of yoghurts, you simply need to keep one jar aside in order to serve as the ferment for the others. After 5 sets, the ferment should be renewed because after a while it becomes weaker and provides for a less solid consistency.
Once plugged in, don't move the yoghurt maker.
Don't use your yoghurt maker on a surface that vibrates (e.g. refrigerator, dishwasher or washing machine).
The yoghurt maker does not need monitoring and automatically stops at the end of the programme. It can also operate at night.
No, the subculture is incompatible with yoghurts.
Rennet or lemon juice must be added each time.
No. The lids are added after cooking, before putting the yoghurts in your refrigerator for at least 4 hours.
Before cleaning the appliance, unplug it. You should never put the body of the appliance in water. Clean it with a damp cloth, warm water and soap. Rinse and dry it. You can put the yoghurt pots, pot lids and yoghurt maker lid in the dishwasher.
Yes. The pots and the lids can be washed in the dishwasher.
It takes 8 to 15 hours to obtain good yoghurt. The preparation time impacts the yoghurt consistency and taste. With longer time, the yoghurts will have more bitter flavour and firm consistency; with shorter time, they will have sweeter flavour and more liquid consistency.
Yes, you can add fruit as long as it has been boiled beforehand, food concentrates to give flavour, or jam, right from the start of preparation.
Several possible causes:
• Use of semi-skimmed or skimmed milk without adding milk powder (the milk used on its own is not rich enough in proteins). → Add 1 yoghurt jar of milk powder (2 with skimmed milk) or use whole milk and a half a jar of whole milk powder.
• The yoghurt maker was moved, bumped or vibrated during fermentation. → Do not move the yoghurt maker while it is working (do not place it on a refrigerator).
• The ferment is no longer active. → Change ferment or brand of yoghurt. Check the use-by-date of your ferment or your yoghurt.
• The yoghurt maker was opened during its fermentation cycle. → Do not remove the jars or open the yoghurt maker before the programme is finished (around 8 hours). Keep the yoghurt maker out of draughts while it is operating.
• Fermentation time too short. → Start a second cycle at the end of the first.
• The pots haven’t been properly cleaned/rinsed. → Before pouring your preparation into the pots, check that there are no traces of washing-up liquid, household cleaner or dirt on the inside of the pots.
• Fruit added to the yoghurt. → Try cooking fruits, or preferably use commercial stewed fruits or jams (at room temperature). Raw fruits will release acidic substances which prevent the yoghurt from forming correctly.
• Use the milk and ferment at room temperature or slightly warm (heat to 37°C or 40°C and measure using a thermometer). Do not use milk straight out of the refrigerator.
Plain yoghurts can be kept in the refrigerator for a maximum of 7 days, depending on the freshness of the milk. The best before date for natural yoghurts will be the date the yoghurts were made plus 7 days.
For good results and ease of preparation, use whole or semi-skimmed UHT milk or reconstituted milk powder. Fresh milk (untreated) or pasteurised milk needs to be boiled and then cooled and sieved in order to remove the skin.
No, it is necessary to have lactose for making yoghurt.
You could use other animal milk (goats, ewes, mares) or plant-based milk (soya). These types of milk will give less consistency yoghurt than cow's milk.
Yoghurts should not be made with rice milk, hazelnut milk or chestnut milk due to lack of consistency.
Fermentation time too long, reduce the fermentation time next time you use the yoghurt maker.
Too much fermentation, reduce the fermentation time and/or add some powdered milk.
Fruit has been added to the yoghurt, try cooking fruits, or preferably use commercial stewed fruits or jams (at room temperature). Raw fruits will release acidic substances which prevent the yoghurt from forming correctly.
Clean the jars, the lid and the body with care.
Yoghurts should be kept for a maximum of 10 days.
Yoghurts of your own should only be used as ferment a maximum of 5 times.
The best temperature is between 40 and 50°C.
Yes, it's condensation. At the end of the cycle, and in order to avoid the water going on the yoghurts, open up the cover and empty it into your sink.
This is an element that causes lactic fermentation, turning milk into yoghurt using heat.
You can buy and use yoghurts which naturally contain lactic ferments, or buy powdered ferments at the pharmacist or in a natural products store.
You can then use one of your "home-made" yoghurts for future batches, but must renew the ferment at the end of 5 to 6 subcultures to get optimal results and a more solid consistency.
No, put them in the refigerator and wait around 4 hours before eating them.
After 48 hours, they will have had time to set.
Milk, preferably whole, and a lactic ferment which can be natural yogurt or powdered ferment available in supermarkets or at pharmacists.
Either just before tasting, or during preparation, mixing the sugar in with the milk and ferment.
You can also use a sugar substitute.
Yes. Cook the fruits beforehand so the acidity doesn't prevent fermentation and then divide them in the pots.
• The longer the cooking time, the thicker and more acidic the yoghurt will be.
• The shorter the cooking time, the softer and more liquid the yoghurt will be.
You need to find the ideal cooking time in accordance with your tastes.
No. They are not designed for such use.
Your appliance contains valuable materials which can be recovered or recycled. Leave it at a local civic waste collection point.