24
HOMEMADE YOGHURT
Preparation Time: 15 minutes
Cooking Time: 6 hours 10 minutes
Makes: 1 Litre
Ingredients:
1L full-cream or skim milk
45g natural yoghurt
Method:
1. Fill the cooking pot with milk and select SAUTÉ. Heat for 8-9 minutes, stirring constantly with
a rubber spatula to prevent the milk catching on the bottom of the pan. The milk will steam,
then become foamy on the surface: you’re aiming for just below boiling point (or 87-90°C on
a thermometer). You don’t want the milk to boil.
2. Using oven mitts, carefully remove the cooking pot from the multi cooker. Sit the whole pot in
a sink lled with ice-cold water. Continue stirring until the milk cools to body temperature (or
35-40°C on a thermometer).
3. Strain the milk through a ne sieve, discarding any solids. Wash and dry the cooking pot.
Return the milk into the pot and stir in the yoghurt until well combined.
4. Insert the cooking pot into the multi cooker. Lock the lid in place and select YOGHURT. The
timer will illuminate for 6:00 hours. When the timer beeps after 6 hours, carefully remove the
lid. Cool the yoghurt to room temperature.
Note: Refrigerate until cold, and consume within 5 days.
FOR POT SET YOGHURT
Follow the recipe to step 3. Then pour the combined yoghurt and milk mixture into individual
heatproof ramekins or pots until ¾ full. Cover each tightly with foil or with lids.
Place the trivet in the base of the clean multi cooker pan, and sit the yoghurt pots on top.
Carefully pour in enough water to come halfway up the sides of the pots. Continue from step 4 of
this recipe.
TIPS
• To start another batch of yoghurt, simply use 45g of leftover yoghurt from this recipe.
• Add any sweeteners once the yoghurt has cooled, so not to affect it setting.
• Serve with berry compote (recipe pg 26), or the topping of your choice.
To Next Page
Loading...
Need help?
General
