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Page Title
17
Yogur t
INSTANT TIP
To speed up the cool down process, you may remove the cooking pot from the cooker
base and place it on a wire rack. Always use heat-proof gloves/mitts when handling the
cooking pot!
You Will Need…
Milk
Active Yogurt Culture
Thermometer
Yogurt Preparation
1. Sanitize the cooking pot and lid. Make sure the cooking pot is dry before
introducing milk to it.
2. Choose your favorite fresh, dairy-based milk.
3. Choose an active starter culture. You may purchase a yogurt starter
culture, or use store bought yogurt as a starter.
Starter Culture Type How to Use It
Yogurt Starter Culture Follow instructions on packaging
Store-Bought Yogurt* Add 2 tablespoons of yogurt for every ½ gallon (1.8L) of milk
Note: When using yogurt as your starter, use “plain” and ensure the cultures are “active”.
Pasteurize Milk
1. Add milk to sanitized cooking pot. Cover with the glass lid.
2. Connect the power cord to a 120V outlet. Multicooker will enter Standby mode.
3. Select the Yogurt Smart Program.
4. Press Yogurt until you see “boiL 00:03” on the display.
5. When pasteurization has nished, the multicooker will beep and the screen will display “yogt 00:00”.
Note: Do not use more than 1 gallon (3.8L) of milk at a time.
WARNING
According to IDFA (International Dairy Food Association), milk needs to be at least 72°C
(161°F) for no less than 15 seconds to pasteurize.
Add Starter Culture
1. Allow the pasteurized milk to cool to just below 110°F / 43°C; if you are not using a kitchen
thermometer, the milk will be at room temperature.
2. Remove the lid and add the starter culture. Mix well with a clean spoon or whisk.
Note: At this point you can choose to leave the mixture in the cooking pot, or portion your yogurt into sealable yogurt cups. If using
yogurt cups, place them on the steam rack within the cooking pot, and add enough water to the cooking pot so the cups are halfway
submerged. Insert the cooking pot into the cooker base, and follow remaining steps as normal.
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