Grain and Yoghurt Chart

the Fast Slow GO™
Natural Yoghurt
Prep time: 10 minutes / Incubating: 5-8 hours (plus 1 hour 30 minutes cooling)
Serves 8
1 litre full-cream homogenised milk
2 tbsp full-cream natural yoghurt with live and active cultures
Step 1 – Scald the Milk
Place the cooking bowl in the Fast Slow GO.
Add the milk. Close and lock the lid and turn the
pressure release valve to the open position.
Press YOGHURT then press START. The milk
will heat to 83°C and hold at the temperature for
10 minutes.
The pasteurisation process kills any bad bacteria
that can spoil the milk as well as to eliminate
potential competitors of the active yoghurt cultures.
Step 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.
Tip
Cooling the milk with the lid open will result in a
skin forming on top. Removing this skin before
adding the starter will help to ensure a smoother
texture to the yoghurt.
Step 3 – Incubate the Yoghurt
At the end of STEP 2, the word ‘ADD’ will appear
in the cooker screen. Place the yoghurt starter in
a bowl. Add ½ cup (125ml) of the cooled milk and
whisk until smooth. Whisk the milk mixture into
the cooled milk in the cooking bowl. Close and lock
the lid press START to incubate for 5-8 hours. The
longer it is incubated the tangier the yoghurt will be.
Step 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
• Using homogenised milk will produce a smoother
yoghurt. If your result is slightly lumpy and
separated, whisk the cooled yoghurt gently
to combine.
• To cool scalded milk faster, place cooking bowl in
a larger bowl of iced water, check the temperature
with a thermometer. When the milk has reached
43°C, add ½ cup (125ml) of the cooled milk to the
yoghurt starter, whisk until smooth, then whisk in
the mixture, wipe the bottom of the pot dry and
insert the pot back into the pressure cooker.
• To increase tanginess of the yoghurt, increase the
incubation time.