Grain and Yoghurt Chart

BPR680 ANZ C20
the Fast Slow GO™
Natural Yoghurt
Prep time 10 minutes / Incubating: 5-8 hours + approximately 1 hour 30 minutes cooling
Serves 8
1 litre full-cream homogenised milk
2 tbsp full-cream natural yoghurt with live and active cultures
1. Scald the Milk
Place the stainless steel pot in the Fast Slow
GO. Add the milk. Close and lock the lid. Press
YOGHURT then press START. The milk will
heat to 83°C and hold at that temperature for
10 minutes.
2. Cool the Milk
Open the lid and do not press any controls.
The cooling phase will automatically cool the
milk to 43°C. The word 'COOL' will appear on
the cooker screen. The cooker will sound an alert
when it has reached the correct temperature, about
1 hour 30 minutes.
3. Incubate the Yoghurt
At the end of the step 2, the word 'ADD' will appear
on the cooker screen. Place the yoghurt starter in
a bowl. Add ½ cup of the cooled milk and whisk
until smooth. Whisk the milk mixture into the
cooled milk in the pot. Close and lock the lid and
press START to incubate for 5-8 hours. The longer
it is incubated the tangier the yoghurt will be.
4. Refrigerate
When the cooker sounds an alert that the yoghurt
has finished incubating remove the stainless steel
pot, cover with plastic wrap and refrigerate until
cold. Once the yoghurt is completely cold, transfer
to an airtight container and refrigerate for up to
2 weeks.
Tips
It is recommended to use homogenised milk to make
yogurt. If the yoghurt is slightly lumpy and separated,
whisk the cooled yoghurt gently to combine.
To cool the scaled milk faster, place the stainless
steel pot in a large bowl of iced water, check the
temperature with a thermometer. When the milk
reaches 43°C, whisk in the yoghurt starter and return
the pot to the pressure cooker.
To increase the tanginess of the yoghurt, add more
yoghurt starter or increase the incubation time.