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Other cooking styles
Using yogurt pots
Yogurt pots are a convenient way to portion out yogurt servings.
01 After adding the starter culture to your pasteurised milk, carefully pour the milk
into your yogurt pots and seal them tightly.
02 Clean the inner pot thoroughly and place the steam rack on the bottom of the
inner pot.
03 Place the sealed yogurt pots on the steam rack and add water to the inner pot
until the yogurt pots are half-submerged.
04 Follow the steps in Stage 3: Ferment Yogurt.
Sous Vide
Sous Vide cooking involves cooking food underwater in an airtight, food-safe bag
for a long period of time. Food cooks in its own juices and comes out delicious and
unbelievably tender.
Default
temperature
Temperature
range
Default time Time range Notes and tips
56°C
133°F
25 to 90°C
77 to 194°F
3 hours
(03:00)
30 minutes to
99 hours and
30minutes
(00:30 to 99:30)
Separating servings can help
you accommodate unique
dietary restrictions.
You’ll need:
• Tongs
• Thermometer
• Food safe, airtight, re-sealable food pouches or
• Vacuum sealer and food-safe vacuum bags
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