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PREP TIME 25 MINUTES
COOKING TIME 4-8 HOURS
TOTAL TIME 4-8 HOURS + COOLING
INGREDIENTS
Cake Maker Pro 10
Copyright © 2016 Gourmia. All Rights Reserved.
Homemade
Yogurt
Directions
In a dutch oven or large stock pot add the milk over
medium heat and heat up the milk until it reaches 200˚ F. or
boiling. Remove from the heat and reduce the temperature
down to 115˚ F. Place the commercial yogurt in a small bowl
and whisk in some of the cooled yogurt to thin it out, pour
back into the pot and whisk to combine.
Pour the milk into the cake pan, cover and turn the dial to
the yogurt setting. Press start and then reduce the time to
4 hours. After 4 hours the yogurt should set depending on
the cultures you used. If it is not set, add more time to the
cake machine. The longer the yogurt sits, the more tart and
thicker it will become.
Once set, transfer the yogurt to small individual containers
or one large container to cool completely. For a thicker,
greek style yogurt strain o extra liquid. Yogurt will keep in
the refrigerator for about 2 weeks.
1 LITER ( ½ GALLON) WHOLE OR 2% MILK
½ CUP COMMERCIAL YOGURT