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COOKING
YOGURT
Tips for yogurt making
• The thicker the milk, the thicker the yogurt!
• For even thicker yogurt, pasteurise your milk twice before fermenting.
• For the thickest yogurt, use a cheesecloth to strain out the liquid whey, and get rich
Greek-style yogurt.
• The longer you ferment your milk, the tangier the yogurt will be.
• Cool your fresh yogurt, then put it in the fridge (covered) for 12 to 24 hours to allow the
fl avours to develop.
• Honey, nuts, seeds and fresh fruit are perfect toppers for your homemade yogurt!
USING YOGURT CUPS
Yogurt cups are a convenient way to portion out yogurt servings.
01 After Step 2: Add started culture, carefully pour the milk into your yogurt cups and
seal them tightly.
02 Place the steam rack on the bottom of the inner pot.
03 Position the yogurt cups on the rack and add water to the inner pot until the cups are
immersed halfway.
04 Follow the steps in Step 3: Ferment yogurt normally.
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