1. In preparation to your homemade yogurt-making experience, set up a yogurt straining/cooling
station. Add a strainer to a large pot or bowl and set on top of a bed ice cubes.
2. Add fresh milk to the Multi Cooker cooking pot. Add and lock lid.
3. Press SOUP. The indicator light will illuminate. Adjust cook time to 15 minutes. Press START to
begin operation.
4. When cook time reaches 00 minutes (0:00), allow a couple moments for the milk to cool,
use the quick steam release and remove the lid. Test milk temperature with a thermometer.
Continue to cook on SAUTE, stirring frequently using a silicone spatula, until the temperature
reaches 212°F. Allow the milk to boil for a few minutes.
NOTE: It is normal for a brown skin to form on the bottom of the cooking pot and solids to
collect in the cooking bowl.
5. Remove cooking pot from the base unit and pour milk through the strainer into the pot or
bowl. Using the ice bath, cool milk until temperature reaches 110°F.
6. Whisk plain or Greek yogurt starter into the cooled milk.
7. Clean the cooking pot. The formed skin and any milk remnants will remove easily. Wipe the
cooking pot clean. Pour the cooled mixture back into the cooking pot.
8. Attach lid and lock for PRESSURE.
9. Unplug the Multi Cooker and allow the yogurt to incubate for 8 to 12 hours. In 8 hours, the
result will be thick, creamy and mild tasting. The longer the yogurt sets, the more tangy the
resulting yogurt will taste.
10. Refrigerate immediately for later use.
11. TO MAKE GREEK YOGURT, simply add 1 tablespoon organic Greek yogurt (with active yogurt
cultures) to cooled milk. For very thick yogurt, strain incubated yogurt through a clean cheese
cloth or an institutional-sized coffee lter set inside a colander. In 2 or 3 hours, the thickened
yogurt will pull away from the lter. Store refrigerated yogurt in airtight containers.
ORGANIC YOGURT
Grab a thermometer, the nest, richest, organic whole milk, and any plain organic yogurt containing
active yogurt cultures as a starter. Follow these simple steps to produce your own great-tasting,
creamy 2-ingredient Organic Yogurt. Delicious with fresh fruit and granola. Combine fresh yogurt with
your favorite herbs and spices for salad dressing. Add strained and chopped cucumbers, lemon and
spices to make a fabulous tzatziki sauce. Combine fresh or frozen fruits and avors to create fresh
frozen yogurt treats. It’s all good!
SOUP: 15 minutes, quick steam release
SAUTE: 3 minutes, or until temperature reaches 212°F
• 1/2 gallon organic whole milk • 1 tablespoon plain organic or organic
Greek yogurt (with active yogurt cultures)
SO-315490_90073_BELLA ProSeries_8qt Multi Cooker_Best Buy_IM_R1.indd 28-29 2018-07-10 12:59 PM
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