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22
Yogurt
1. Place the Inner Pot in the Base.
2. Pour 2 qts. of whole or 2% milk into the Power
Quick Pot’s Inner Pot.
3. Press the Yogurt Button. The LCD Display
will show "7:00." Press the Program Dial
to accept the program. Use the dial to choose
between the default preset time settings
or press the Timer Button to set a custom time.
Press the Dial to conrm the time.
4. Once the Unit reaches 180° F, the Unit will
maintain the temperature. Then, the Unit will
stop heating and the LCD Display will show
“COOL.”
5. Once the milk reaches 110° F, the Power Quick
Pot will beep and the LCD Display will show
"ADD."Using a ladle or measuring cup, remove
1 cup of milk from the Inner Pot. Mix the 1 cup
milk with yogurt or yogurt starter. Then, return
the milk mixture into the Inner Pot with
the remaining heated milk and stir gently.
6. Press the Yogurt Button. Use the Program
Dial and the Timer Button to adjust the time
if needed. Press the Program Dial again
and the timer will begin counting down.
NOTE: If the Yogurt Button is not pressed,
the Unit will beep continuously, and the Power
Quick Pot will return to standby mode.
7. Place the Glass Lid back on the Power Quick
Pot.
8. Leave the Power Quick Pot undisturbed,
allowing the yogurt to incubate for 4–10 hrs.
9. Once the incubation is complete, press the
Cancel Button, remove the yogurt, and store
in a container in the refrigerator.
THE YOGURT-MAKING PROCESS
• The incubation process can be shorter
(as low as 4 hrs.) or longer (as long as 10 hrs.)
depending on the desired thickness of the
yogurt. Longer incubation periods produce
thicker, tarter yogurt.
• For thicker, Greek-style yogurt: After incubation,
spoon the yogurt into a cheesecloth-lined
colander set over a bowl and let the yogurt drain
for at least 1 hr. (potentially overnight) in
the refrigerator. Discard or reserve the whey
that drains from the yogurt.
• Yogurt can be stored in the refrigerator in
covered glass, ceramic, or plastic containers
for up to two weeks (the flavor will be best
|within the first week).
TIPS
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