Recipe Book

59
the Fast Slow GO
™
SPR680 UK B21
Greek-Style Yoghurt
Prep time: 10 minutes
Yoghurt: 83°C 10 minutes / 43°C 6 hours
Makes: 1 litre
Ingredients
2 litres whole milk
120g whole 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
the surface of the milk.
4. Place the starter yoghurt in a mixing bowl with
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.