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18 19FUNCTION: pressure
Pour milk into the Cooking Pot. Press YOGURT, set temperature
to HIGH. Make sure the Steam Release Valve is in the "Release"
(open) position, and press START/STOP. Whisk frequently. When
cooking cycle ends, check that milk has reached 180°F. Use oven
mitts to remove Cooking Pot and place in kitchen sink full of cold
water, not allowing water into the Cooking Pot. Cool milk down to
95-105 degrees, whisking often. Do not add the yogurt starter to
the hot milk, as it will kill the bacterial cultures.
Scoop some milk into a separate bowl and stir in yogurt starter.
Add this mix to the Cooking Pot and stir until the mixture reaches
a uniform consistency. Place Cooking Pot back into the Heating
Base. Secure the lid. Make sure Steam Release Valve is in the
“Release” (open) position. Press YOGURT, set temperature to LOW,
and set time to 8-12 hours. Press START/STOP. After 8 hours, taste
test periodically until desired taste is achieved.
Once the yogurt has reached the desired taste, press START/STOP,
remove the Cooking Pot, cover with aluminum foil, and place it
on a trivet in the fridge to stop the incubating process and allow
to sit there for at least 8 hours. The yogurt should thicken slightly
as it sits.
Plain yogurt is done. Add mixed berries and serve.
½ gallon milk (whole, 2%, 1% or
fat free)
2 tbsp yogurt “Starter” (yogurt
made w/milk & live/active
cultures only)
1 cup mixed berries
NOTES:
When making yogurt in your
Express Crock, first make sure
your pot is cold or cool. You will
need a thermometer
for the cooking process.
YOGURT function does not
operate under pressure.
More time = more tangy,
less time = less tangy.
COURSE:
ENTRÉE
PREP TIME:
10 MINUTES
COOK TIME:
20 MINUTES
YIELDS:
6-8 SERVINGS
COURSE:
ENTRÉE
PREP TIME:
5 MINUTES
COOK TIME:
8 HOURS, 35 MINUTES
YIELDS:
1/2 GALLON
FUNCTION: pressure
2 tbsp olive oil
2 cloves garlic, crushed
2 onions, chopped
1 lb Portobello mushrooms, sliced
4 cups Arborio rice
¾ cup white wine
6 cups chicken stock
¾ cup grated Parmesan cheese
5 oz Gorgonzola cheese, crumbled
½ cup continental parsley,
roughly chopped
3 tbsp butter, room temperature
Salt and freshly ground black
pepper, to taste
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add oil and preheat for 2 minutes. Add garlic,
onion and mushrooms. Cook for 4-5 minutes or until tender.
Add rice and stir to coat all grains. Pour in wine and allow to
reduce by half. Add stock. Press START/STOP. Secure the lid.
Press RICE/RISOTTO, set the pressure to LOW, and set time to
12 minutes. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP.
Once cooking has completed and the pressure is released, fold
through Parmesan, Gorgonzola, parsley and butter. Season to
taste with salt and pepper. Serve hot.
Mushroom & Gorgonzola Risotto
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Mixed Berry Yogurt