Recipe Book

59
the Fast Slow Go
™
BPR680 USC B21
Greek-Style Yogurt
Prep time: 10 minutes
Yogurt: 182°F / 10 minutes, 110°F / 6 hours
Makes: 4 cups
Ingredients
½ gallon (2 liters) whole milk
¼ cup (60g) plain, whole milk yogurt
with live and active cultures
Method
1. Place the milk in the cooking bowl. Select
YOGURT, close and lock the lid and press START.
The milk will heat and hold at that temperature
for 10 minutes.
2. When the temperature starts to lower,
lift the lid and allow the milk to cool,
about 1 hour 30 minutes.
3. When the cooker sounds an alert that the milk has
cooled, carefully remove the skin that has formed
on top of the milk.
4. Add about 1 cup (240ml) of the cooled milk to the
yogurt starter and stir together to combine. Add
the mixture to the cooking bowl and stir. Close
and lock the lid.
5. Adjust the time to 6 hours and press START to
incubate the yogurt. The longer it is incubated the
tangier the yogurt will be.
6. When the cooker sounds an alert that the yogurt
has finished incubating, remove the bowl from
the cooker.
7. Line a colander with cheese cloth that has been
rinsed in cold water and wrung out. Place the
colander over a bowl. Pour the yogurt into the
colander and refrigerate for at least 3 hours or
overnight to drain.
8. Transfer the yogurt to sterilized jars and
refrigerate for up to 2 weeks.
Tip: To make labne, after the yogurt has incubated,
add 1 teaspoon kosher salt and drain overnight.