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23
Sous Vide
Sous Vide is a method of cooking meat
or fish in a vacuum-sealed, food-safe bag
submerged in water. You’ll need tongs, a
thermometer, and a resealable or vacuum-
sealed, food-safe plastic bag.
1. Twist the lid counterclockwise and lift
to open.
2. Fill the inner pot with water to the “—½”
line. [Figure 8.1]
Figure 7.3
Figure 8.1
STEP 2: CULTURING THE YOGURT
5. Press TEMP SET to select CUS (custom)
cook temperature.
6. Select FERMENT again, then press the
– or + buttons to adjust the temperature
to 161°F.
7. Press START to begin cooking. The
cooker will beep once, then start.
8. Open the lid and check the temperature
of the milk after 15 minutes. If the milk
has reached 161°F, press CANCEL. If not,
let the milk continue to ferment until it
reaches 161°F.
9. Carefully remove the inner pot and allow
the milk to cool to 110°F, then place the
pot back into the pressure cooker.
Note: To cool down the milk faster, place the inner
pot in an ice bath.
Note: Delay Start and Keep Warm are not available
for the ‘Ferment’ cooking function.
10. Reserve 1 cup of the 110°F milk and place
into a large bowl, then add 4 tablespoons
of plain yogurt and stir to combine.
11. Add the yogurt milk mixture back into
the inner pot with the rest of the milk.
12. Close the lid on the pressure cooker and
turn clockwise to secure. Move the steam
release switch to ‘Vent’.
13. Select FERMENT and press the – or +
buttons to adjust the time to 10 hours
(10:00). [Figure 7.3]
14. Press TEMP SET to select CUS (custom)
cook temperature.
15. Select FERMENT again, then press the
– or + buttons to adjust the temperature
to 110°F.
16. Press START to begin cooking. The
pressure cooker will beep once, then start.
17. When the cook time has finished and the
cooker has beeped, open the lid carefully
and check if the yogurt has set. To do
this, gently nudge the inner pot to see
if the yogurt jiggles all together with no
separation. If the yogurt is loose, continue
to ferment for another 1 to 2 hours.
18. Remove the inner pot and cool to room
temperature without stirring, about
2 hours. After the yogurt has cooled,
cover the pot with plastic wrap and let
it chill for 6 hours in the refrigerator.
19. Stir the chilled yogurt until completely
smooth.
20. Store the yogurt in airtight containers
of your choice—glass jars are
recommended—for up to 2 weeks if
unopened. Once a container is opened,
use within 7 days.
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