NuWave PIC Gold - Homemade Yogurt; Breakfast Potatoes

• 19
Breakfast Potatoes
Serves: 4
16 oz coarsely chopped tiny new
potatoes or round red potatoes
4 oz chopped onion
4 oz chopped green or
red bell pepper
30 ml olive oil
2 grams salt
2 grams pepper
4 oz shredded cheddar cheese
(optional)
Directions:
1. In medium sauce pot, add potatoes
and enough water to cover.
2. Season with salt to taste and heat on
Medium-High (190˚C) until water boils
3. Once water boils, cook potatoes for
an additional 4-5 minutes.
4. Drain potatoes to remove any
excess water.
5. In large sauté pan, heat olive oil
over Medium (135°C).
6. Add potatoes, onions, and bell
peppers to skillet.
7. Cook for 15-20 minutes until tender,
stirring occasionally.
8. Season with salt and pepper and
sprinkle with cheese before serving.
Homemade Yogurt
Yield: 1 liter or 8 Yogurt Jars
940 ml whole milk
1 packet (5 grams) yogurt starter
(powdered culture)
Directions:
1. Pour milk into medium sauce pot.
2. Press High (220°C) to bring milk up
to 80°C (or until milk starts to boil)
then let milk cool down to 40-44°C.
3. Dissolve powdered culture into milk,
mix well.
4. Pour mixture into yogurt jars.
5. Place yogurt jars in pot then ll pot
with water to ensure water covers at
least ¼ of the jars throughout
cooking process.
6. Press Low (40°C) and then press
“+” until display shows 54°C to
heat water (this allows milk to
maintain 43°C inside yogurt jars).
7. Continue heating for 4-4½ hours
or until yogurt has reached
desired rmness.
8. Refrigerate to stop incubation.
9. Fruit and nuts can be added to
yogurt before serving.
Tip: For the best results, use
Jump-Start yogurt starter.
Breakfast • 19