Recipe Book

61
the Fast Slow Go
™
BPR680 USC B21
Honey Yogurt
Prep time: 10 minutes
Yogurt: 182°F / 10 minutes, 110°F / 6 hours
Makes: 8 cups
Ingredients
½ gallon (2 liters) whole milk
½ cup (180g) honey
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 the 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 and
the honey 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. Cover with plastic wrap and refrigerate for
8 hours or overnight to set.
7. Transfer the yogurt to sterilized jars and
refrigerate for up to 2 weeks.
8. Serve with granola and mixed berries.