Making delicious home-made yoghurt in your SUPER CHEF 10 PLUS is incredibly easy.
Pasteurize Milk
1. Fill the removable pot (6) or appropriate jars (not included) with milk
2. If you are not using jars, replace the lid (3) on the pressure cooker and press “Yoghurt”. Quickly
press adjust until you see the word “Boil” on one of the LED screens. If you are using jars, ll the
removable pot with a small amount of water and place the steam rack (9) in the removable pot (6),
then place the jars on the steam rack. Press the “STEAM” button and set it to the preset time of one
(1) minute. Set the pressure regulator to “Pressure”
3. Once the pressure cooker is nished boiling or steaming the milk, remove the lid and use a
thermometer to check the temperature of the milk. Milk must reach a minimum of 72°C for
pasteurization to occur.
Add starter culture
4. Take the removable pot or jars out of the cooker and wait for the milk to cool down to 43° Celcius.
After the milk has cooled down, add your yoghurt or yoghurt starter to the milk and stir until there
are no chunks
Note: If using plain yoghurt as a starter, ensure that it contains an active culture. Mix in 2 tbsp of
yoghurt per 3.8 litres of milk, or follow a trusted recipe.
Ferment Yoghurt
5. Place the removable pot back into the cooker or jars back on the steam rack and replace the lid. Set
the pressure regulator to “PRESSURE” and press the “Yoghurt” button. Quickly press “Adjust” to
change the time to either 8 hours or 24 hours. The cooker will automatically start after 5 seconds.
The longer you incubate your yoghurt, the thicker and tangier it will be.
6. Use the quick release venting method and carefully open the lid once all the pressure has been
released.
7. Mix the yoghurt and store in a fridge.
Pressure Settings for Yoghurt Fermenting and Milk Pasteurizing:
*Low: Suggested for lower temperature fermentation (e.g., Jiu Jiang, a sweet fermented glutinous
rice dessert). Ensure to adjust fermentation time based on your recipe.
*Mid: Suggested for fermenting milk after culture has been added. A longer fermentation will result
in tangier yoghurt.
*High: Suggested for pasteurizing milk. For extra thick yoghurt, pasteurize milk twice.
9
STEAM
This cooking option will bring liquid to a boil for steaming food.
1. Fill the removable pot (6) with liquid, no higher than the steam rack (9)
2. Place the steam rack in the bottom of the removable pot
3. Turn the pressure regulator (2) to “STEAM” or “Pressure”
4. Press on the button labeled “STEAM”. You have the choice of 1, 3, and 5 minutes
YOGHURT
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