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Other cooking styles
Stage 2: Add starter culture
01 Allow pasteurised milk to cool to just
below 43°C (110°F).
02 Add a starter culture to the milk
according to package instructions.
If using plain yogurt as a starter, make
sure that it contains an active culture.
Mix in 30 mL (2 tbsp) of yogurt per
3.7 L of milk, or follow a trusted recipe.
03 Place and close the lid as described
in Pressure control features: pressure
cooking lid.
Stage 3: Ferment yogurt
01 Press Yogurt.
02 Press Yogurt again and cycle to
Normal. The display shows 8 hours
(08:00).
03 Use the − / + buttons to adjust
the fermentation time if desired.
A longer fermentation period
will give you tangier yogurt.
04 After 10 seconds the multicooker
begins heating. The display timer
counts up to the set time from 00:00.
05 When fermentation is complete, the
multicooker beeps and displays End.
Allow the yogurt to cool, then place in your fridge for 12 to 24 hours to allow the
avours to develop!
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 pots are half submerged.
04 Follow the steps in Stage 3: Ferment Yogurt.
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