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26
Recipes – Yogurt (Cycle
)
Plain Yogurt
4 cups (960 g) whole milk
1 packet yogurt starter culture or 1/2 cup to 1 cup
(3.5 ounces/100 g to 7 ounces/200 g) plain yogurt with live active
culture
Heat milk to 180°F (82°C). Cool to 110°F (43°C). Add about 1/4 cup
(60 g) of warm milk to yogurt or add starter culture to a small amount of
warm milk. Stir mixture into remaining milk. Place the ingredients in the
Bread Pan, choose the Yogurt cycle, and press Start/Pause ( )
button. Use a spoon to check yogurt for desired consistency. Remove
yogurt and let cool in refrigerator before eating. For Greek yogurt, strain
yogurt though fine cheesecloth. Makes 1 quart.
Topping Suggestions:
• Drizzle with maple syrup and sprinkle with toasted pecans.
• Top with berries and sprinkle with granola.
• Arrange with sliced bananas, drizzle of warmed peanut butter and
sprinkle with chia seeds.
• Top with sliced kiwi, blueberries, and flax seed.
• Sprinkle with toasted coconut, shaved chocolate, and sliced almonds.
• Arrange with sliced strawberries, pineapple chunks, and orange
segments.
• Top with chopped apples, crystallized ginger, then drizzle with honey.
Recipes – Roast Nut (Cycle )
Lightly Salted Roasted Almonds
8 cups (1100 g) raw whole almonds
1/2 cup (120 g) boiling water
2 tablespoons (34 g) pink Himalayan Sea salt
1 1/2 tablespoons (13 g) olive oil
In a large bowl, dissolve 1 1/2 tablespoons (26 g) salt in boiling water.
Add almonds and gently stir. Drain almonds and add to Bread Pan.
Select Roast Nut; select 55 minutes and press Start/Pause (
) Button.
When cycle is over, place almonds in a large bowl and toss with olive oil
and remaining salt. Spread almonds in a single layer on a sheet pan to
cool. Store in a sealed container. Serves: 32 (1/4 cup each).
Test Kitchen Tip:
Recipe may be halved; decrease cooking time to 45 minutes. For best
results, when roasting nuts, the minimum capacity for the bread pan is
4 cups; the maximum capacity is 8 cups.
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