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31
Other cooking styles
Stage 1: Pasteurise milk
01
Remove the inner pot from the
multicooker base.
02
Add unpasteurised milk to the inner
pot then insert the inner pot into the
multicooker base.
03
Secure the power lead to the base
power socket at the back of the
multicooker base. Make sure
the connection is tight.
Connect the power lead to a 220-240
V power source.
The display shows
OFF
.
04
Place and close the lid as described
in
Pressure control features: pressure
cooking lid
.
05
Press
Yogurt
. Leave temperature
on
High
.
06
Use the
Temp / Pressure
buttons
to select
High
temperature.
07
Press
Start
to begin. The multicooker
begins heating and the display
shows
boiL
.
08
When pasteurisation is complete, the
display shows
End
.
Remove the lid and use a thermometer
to check the temperature.
Milk must reach a minimum of 72°C
for pasteurisation to occur.
Stage 2: Add starter culture
01
Allow pasteurised milk to cool to just
below 43°C (110°F).
02
Add a starter culture to the milk
according to package instructions.
If using plain yogurt as a starter, make
sure it contains an
active culture
. Mix
in 30 ml of yogurt per 3.7 L of milk, or
follow a trusted recipe.
03
Place and close the lid as described
in
Pressure control features: pressure
cooking lid
.
Stage 3: Ferment yogurt
01
Press
Yogurt
.
02
Use the
Temp / Pressure
buttons
to select
Med
temperature. The
display shows
08:00
.
03
Use the
− / + Time
buttons to adjust
the fermentation time if desired.
A longer fermentation period
will give you tangier yogurt.
04
Press
Start
to begin. The multicooker
begins heating. The display timer
counts up to the set time from
00:00
.
05
When fermentation is complete, the
multicooker beeps and displays
End
.
Instant Tip: Allow the yogurt to cool,
then place it in your fridge for 12 to
24 hours to allow the flavours to
develop!
