Recipe Book

59
the Fast Slow Go
™
BPR680
Greek-Style Yoghurt
Prep time: 10 minutes
Yoghurt: 83°C / 10 minutes, 43°C / 6 hours
Makes: 1 litre
Ingredients
2 litres (8 cups) full-cream milk
½ cup (120g) full-cream natural yoghurt
with live and active cultures
Method
1. Place the milk in the cooking bowl. Select
YOGHURT, 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. Place the starter yoghurt in a mixing bowl with
1 cup (250ml) of the cooled milk and mix together.
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 yoghurt. The longer it is incubated
the tangier the yoghurt will be.
6. When the cooker sounds an alert that the
yoghurt 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 yoghurt into the
colander and refrigerate for at least 3 hours or
overnight to drain.
8. Transfer the yoghurt to sterilised jars and
refrigerate for up to 2 weeks.
Tip: To make labne, after the yoghurt has incubated, add
1 teaspoon salt and drain overnight.