VERSA 8-in-1 Cookbook.FINAL.indd

Yogurt Making (continued)

Yogurt Making in Glass Jars:

1. Take the starter yogurt from the refrigerator so that it has time to get closer to room temperature while you heat the milk.

2. When you heat the milk in glass jars, add 1 cup of water into the removable cooking pot, then insert a yogurt making rack and place your glass jars on top of the rack. Place the lid on the Multi-cooker; align the protruding pin on the handle with the condensation collector (open lock symbol), and turn it counterclockwise until the locking pin clicks into place.

Turn the pressure regulator knob to PRESSURE. Select the

STEAM function to heat the milk to 180-185°F. Once the process is over, use the Natural Release Method to release the steam.

3. The second step after heating the milk is allowing the milk to cool to lukewarm (100-110°F). To accelerate the cooling down process, take out the jars with the help of a jar lifter. Do not let it cool below 90°F.

4. Stir in the plain yogurt with live active culture and use a spoon to mix it with the milk until the consistency is smooth with no lumps remaining.

5. Place the lid on the Multi-cooker; align the protruding pin on the handle with the condensation collector (open lock symbol), and turn it counterclockwise until the locking pin clicks into place. Turn the pressure regulator knob to STEAM.

Press the YOGURT function. The preset cooking time is 8 hours. Depending on the fl avor of yogurt you like best, you can choose how long to cook the yogurt for by pressing the + or – button once for each additional half hour or to decrease by a half hour. To fast advance, hold the button down until you reach the desired cooking time. The longest cooking time is 24 hours. The preparation time impacts the yogurt taste. With longer cooking time, the yogurt will have a more tart fl avor. With shorter time, the yogurt will have a milder fl avor.

6. Press the START/STOP button to begin the yogurt function.

The unit will begin to count down in minutes once the correct temperature has been reached.

7. When the yogurt is ready, remove the lid. There may be some yellowish liquid, whey, on top of the yogurt. This is normal, whey contains nutrients and protein. Mix it back into the yogurt.

8. If you prefer regular yogurt, cover and place in the refrigerator for 2 to 3 hours before serving, or until yogurt cools. If you prefer making Greek yogurt, please refer to page 39.

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Helpful Hints and Tips:

• The probiotics and live active cultures are strongest when the yogurt is fresh. For the best results, only repeat the same starter yogurt 2 times max. After a few days, the probiotics in the previous batch can weaken and the yogurt may contain a liquid consistency.

• You may choose to make fl avored yogurt and add sugar, honey, fl avorings, fruit, or other ingredients to taste just prior to eating.

• For best results and ease of preparation, use whole or semiskimmed UHT milk or reconstituted milk powder. They don’t need to be heated or cooled down.

• The best before-date for natural yogurts will be the date the yogurts were made plus 7 days, depending on the freshness of the milk. When in doubt, use the expiration date on your milk as a guideline.

Greek Yogurt:

1. Place the strainer or a cheese cloth inside a container so the strainer doesn’t touch the bottom of the container to allow for better drainage.

2. Pour the homemade yogurt into the strainer or cheese cloth and cover with the lid. Put it in the refrigerator to strain and chill for at least 2 hours. The longer the time, the thicker the yogurt becomes.

3. Gently remove yogurt from strainer or cheese cloth by turning the strainer or cheese cloth upside down on a plate or container.

4. Put it back in the refrigerator to chill for another few hours before serving.

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