Recipe Book

61
the Fast Slow Go
™
BPR680
Honey Yoghurt
Prep time: 10 minutes
Yoghurt: 83°C / 10 minutes, 43°C / 6 hours
Makes: 2 litres
Ingredients
2 litres (8 cups) full-cream milk
160g honey
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 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. Place the honey and 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. Cover with plastic wrap and refrigerate for
8 hours to set.
7. Transfer the yoghurt to sterilised jars and
refrigerate for up to 2 weeks.
8. Serve with granola and mixed berries.