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instantpot.com.au | 33
Other cooking Smart Programmes
Stage 1: Pasteurise milk
01 Remove the inner pot from the multi-
cooker base.
02 Add unpasteurised milk to the inner
pot then insert the inner pot into the
multi-cooker base.
03 3L & 5.7L only: Secure the power
cord to the base power socket on the
back of the multi-cooker base. Make
sure the connection is tight.
All sizes: Connect the power cord
to a 220-240V power source.
The display shows OFF.
04 Place and close the lid as described
in Pressure control features: multi-
cooker lid.
05 Press Yogurt. Leave temperature
on High.
06 Use the Temp / Pressure buttons
to select High temperature.
07 Press Start to begin. The multi-cooker
begins heating and the display
shows boiL.
08 When pasteurisation finishes, the
display shows End.
Remove the lid and use a thermometer
to check the temperature.
Milk must reach a minimum of 72°C for
pasteurisation to occur.
Stage 2: Add starter culture
01 Allow pasteurised milk to cool to just
below 43°C.
02 Add a starter culture to the milk
according to package instructions.
If using plain yogurt as a starter, make
sure that it contains an active culture.
Mix in 30 mL (2 tbsp) of yogurt per
3.7 L of milk, or follow a trusted recipe.
03 Place and close the lid as described
in Pressure control features: Multi-
cooker lid.
Stage 3: Ferment yogurt
01 Press Yogurt.
02 Use the Temp / Pressure buttons
to select Med temperature. The
display shows 08:00.
03 Use the - / + Time buttons to adjust
the fermentation time if desired.
A longer fermentation period
will give you tangier yogurt.
04 Press Start to begin. The multi-cooker
begins heating. The display timer
counts up to the set time from 00:00.
05 When fermentation completes, the
multi-cooker beeps and displays End.
Instant Tip: Allow the yogurt to cool,
then place it in your fridge for 12 to
24 hours to allow the flavours to
develop!
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