Recipe Book

61
the Fast Slow GO
™
SPR680 UK B21
Honey Yoghurt
Prep time: 10 minutes
Yoghurt: 83°C 10 minutes / 43°C 6 hours
Makes: 2 litres
Ingredients
2 litres whole milk
160g honey
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 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
the surface of the milk.
4. Place the honey and 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. Cover with plastic wrap and refrigerate for
8 hours or overnight to set.
7. Transfer the yoghurt to sterilised jars and
refrigerate for up to 2 weeks.
8. Serve with granola and mixed berries.