Greek Yogurt
By Fagor
Images
Ingredients
You only need two ingredients to make yogurt at home: any type of milk and plain store-bought yogurt (with live active cultures) or starter yogurt.
- Choosing the Milk — The following types of milk may be used:
- Pasteurized milk of any fat content (full, 2%, 1% or skim milk)
- Powdered milk
- Long-life UHT sterilized milk
- Soy Milk (Be sure to use UHT soy milk, which contains one of the following ingredients: fructose, honey or malt. These ingredients are necessary for fermentation and you will not succeed if none are available in the milk.)
- Live Active Cultures-Unflavored Yogurt (All you need is a small amount of plain, unflavored yogurt with live active cultures, often called probiotics. The plain yogurt can either be purchased from a store or used from a previous batch of homemade yogurt.)
- NOTE: For 5 cups of milk use ½ cup of plain yogurt or 1 packet starter culture. For 1 cup of milk use about one tablespoon of plain yogurt.
Procedure
Yogurt Making Process: Take the starter yogurt from the refrigerator so that it has time to come to room temperature while you heat the milk.
Place the desired amount of milk in the removable cooking pot. Leave the lid off and heat the milk to 180-185°F by pressing the SLOW COOK LOW function. Use a thermometer to make sure that proper temperature has been reached.
Remove the removable cooking pot from heat and allow the milk to cool to lukewarm (100°F-110°F). To accelerate the cooling down process, place the removable cooking pot in cold water. Do not let it cool below 90°F.
Stir in the plain yogurt or starter culture packet and use a silicone whisk (metal will scratch cooking pot) to mix it with the milk until the consistency is smooth with no lumps remaining.
Place the lid on the Multi-cooker; align the handle with the condensation collector (open lock symbol), and turn it counterclockwise until the locking pin clicks into place. Turn the pressure regulator knob to STEAM when using the yogurt program. Press the YOGURT button. The preset cooking time is 8 hours. Depending on the flavor of yogurt you like best, you can choose how long to cook the yogurt for by pressing the + or - button. With longer cooking time, the yogurt will have a more tart flavor. With shorter time, the yogurt will have a milder flavor.
Press the START/STOP button to begin the yogurt function. The unit will begin to count down in 1 minute increments once the correct temperature has been reached.
When the yogurt is ready, remove the lid. There may be some yellowish liquid, whey, on top of the yogurt. This is normal, whey contains nutrients and protein. Mix it back into the yogurt.
If you prefer regular yogurt, cover and place in the refrigerator for 2 to 3 hours before serving, or until yogurt cools down. If you prefer Greek yogurt, continue reading.
Greek Yogurt: Place the strainer or a cheese cloth inside a container so the strainer doesn’t touch the bottom of the container to allow for better drainage.
Pour the homemade yogurt into the strainer or cheese cloth and cover with the lid. Put it in the refrigerator to strain and chill for at least 2 hours. The longer the time, the thicker the yogurt becomes.
Gently remove yogurt from strainer or cheese cloth by turning the strainer or cheese cloth upside down on a plate or container.
Put it back in the refrigerator to chill for another few hours before serving.
Place the desired amount of milk in the removable cooking pot. Leave the lid off and heat the milk to 180-185°F by pressing the SLOW COOK LOW function. Use a thermometer to make sure that proper temperature has been reached.
Remove the removable cooking pot from heat and allow the milk to cool to lukewarm (100°F-110°F). To accelerate the cooling down process, place the removable cooking pot in cold water. Do not let it cool below 90°F.
Stir in the plain yogurt or starter culture packet and use a silicone whisk (metal will scratch cooking pot) to mix it with the milk until the consistency is smooth with no lumps remaining.
Place the lid on the Multi-cooker; align the handle with the condensation collector (open lock symbol), and turn it counterclockwise until the locking pin clicks into place. Turn the pressure regulator knob to STEAM when using the yogurt program. Press the YOGURT button. The preset cooking time is 8 hours. Depending on the flavor of yogurt you like best, you can choose how long to cook the yogurt for by pressing the + or - button. With longer cooking time, the yogurt will have a more tart flavor. With shorter time, the yogurt will have a milder flavor.
Press the START/STOP button to begin the yogurt function. The unit will begin to count down in 1 minute increments once the correct temperature has been reached.
When the yogurt is ready, remove the lid. There may be some yellowish liquid, whey, on top of the yogurt. This is normal, whey contains nutrients and protein. Mix it back into the yogurt.
If you prefer regular yogurt, cover and place in the refrigerator for 2 to 3 hours before serving, or until yogurt cools down. If you prefer Greek yogurt, continue reading.
Greek Yogurt: Place the strainer or a cheese cloth inside a container so the strainer doesn’t touch the bottom of the container to allow for better drainage.
Pour the homemade yogurt into the strainer or cheese cloth and cover with the lid. Put it in the refrigerator to strain and chill for at least 2 hours. The longer the time, the thicker the yogurt becomes.
Gently remove yogurt from strainer or cheese cloth by turning the strainer or cheese cloth upside down on a plate or container.
Put it back in the refrigerator to chill for another few hours before serving.
Greek Yogurt
By Fagor
Ingredients
You only need two ingredients to make yogurt at home: any type of milk and plain store-bought yogurt (with live active cultures) or starter yogurt.
- Choosing the Milk — The following types of milk may be used:
- Pasteurized milk of any fat content (full, 2%, 1% or skim milk)
- Powdered milk
- Long-life UHT sterilized milk
- Soy Milk (Be sure to use UHT soy milk, which contains one of the following ingredients: fructose, honey or malt. These ingredients are necessary for fermentation and you will not succeed if none are available in the milk.)
- Live Active Cultures-Unflavored Yogurt (All you need is a small amount of plain, unflavored yogurt with live active cultures, often called probiotics. The plain yogurt can either be purchased from a store or used from a previous batch of homemade yogurt.)
- NOTE: For 5 cups of milk use ½ cup of plain yogurt or 1 packet starter culture. For 1 cup of milk use about one tablespoon of plain yogurt.
Procedure
Yogurt Making Process: Take the starter yogurt from the refrigerator so that it has time to come to room temperature while you heat the milk.
Place the desired amount of milk in the removable cooking pot. Leave the lid off and heat the milk to 180-185°F by pressing the SLOW COOK LOW function. Use a thermometer to make sure that proper temperature has been reached.
Remove the removable cooking pot from heat and allow the milk to cool to lukewarm (100°F-110°F). To accelerate the cooling down process, place the removable cooking pot in cold water. Do not let it cool below 90°F.
Stir in the plain yogurt or starter culture packet and use a silicone whisk (metal will scratch cooking pot) to mix it with the milk until the consistency is smooth with no lumps remaining.
Place the lid on the Multi-cooker; align the handle with the condensation collector (open lock symbol), and turn it counterclockwise until the locking pin clicks into place. Turn the pressure regulator knob to STEAM when using the yogurt program. Press the YOGURT button. The preset cooking time is 8 hours. Depending on the flavor of yogurt you like best, you can choose how long to cook the yogurt for by pressing the + or - button. With longer cooking time, the yogurt will have a more tart flavor. With shorter time, the yogurt will have a milder flavor.
Press the START/STOP button to begin the yogurt function. The unit will begin to count down in 1 minute increments once the correct temperature has been reached.
When the yogurt is ready, remove the lid. There may be some yellowish liquid, whey, on top of the yogurt. This is normal, whey contains nutrients and protein. Mix it back into the yogurt.
If you prefer regular yogurt, cover and place in the refrigerator for 2 to 3 hours before serving, or until yogurt cools down. If you prefer Greek yogurt, continue reading.
Greek Yogurt: Place the strainer or a cheese cloth inside a container so the strainer doesn’t touch the bottom of the container to allow for better drainage.
Pour the homemade yogurt into the strainer or cheese cloth and cover with the lid. Put it in the refrigerator to strain and chill for at least 2 hours. The longer the time, the thicker the yogurt becomes.
Gently remove yogurt from strainer or cheese cloth by turning the strainer or cheese cloth upside down on a plate or container.
Put it back in the refrigerator to chill for another few hours before serving.
Place the desired amount of milk in the removable cooking pot. Leave the lid off and heat the milk to 180-185°F by pressing the SLOW COOK LOW function. Use a thermometer to make sure that proper temperature has been reached.
Remove the removable cooking pot from heat and allow the milk to cool to lukewarm (100°F-110°F). To accelerate the cooling down process, place the removable cooking pot in cold water. Do not let it cool below 90°F.
Stir in the plain yogurt or starter culture packet and use a silicone whisk (metal will scratch cooking pot) to mix it with the milk until the consistency is smooth with no lumps remaining.
Place the lid on the Multi-cooker; align the handle with the condensation collector (open lock symbol), and turn it counterclockwise until the locking pin clicks into place. Turn the pressure regulator knob to STEAM when using the yogurt program. Press the YOGURT button. The preset cooking time is 8 hours. Depending on the flavor of yogurt you like best, you can choose how long to cook the yogurt for by pressing the + or - button. With longer cooking time, the yogurt will have a more tart flavor. With shorter time, the yogurt will have a milder flavor.
Press the START/STOP button to begin the yogurt function. The unit will begin to count down in 1 minute increments once the correct temperature has been reached.
When the yogurt is ready, remove the lid. There may be some yellowish liquid, whey, on top of the yogurt. This is normal, whey contains nutrients and protein. Mix it back into the yogurt.
If you prefer regular yogurt, cover and place in the refrigerator for 2 to 3 hours before serving, or until yogurt cools down. If you prefer Greek yogurt, continue reading.
Greek Yogurt: Place the strainer or a cheese cloth inside a container so the strainer doesn’t touch the bottom of the container to allow for better drainage.
Pour the homemade yogurt into the strainer or cheese cloth and cover with the lid. Put it in the refrigerator to strain and chill for at least 2 hours. The longer the time, the thicker the yogurt becomes.
Gently remove yogurt from strainer or cheese cloth by turning the strainer or cheese cloth upside down on a plate or container.
Put it back in the refrigerator to chill for another few hours before serving.