Lakeland 31788, Instruction Booklet

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31
YOGHURT
Cooking time: 8-12 hours, depending on the milk you use.
Tip: The fresher your ingredients the better, so check the ‘Use by’ dates.
Ingredients Quantity
Natural yoghurt 125ml
Milk (whole, skimmed or semi-skimmed) 1250ml
WHAT YOU DO
Take the starter yoghurt (natural plain live yoghurt) from the fridge so it has time to warm
up closer to room temperature while you are preparing the milk.
Start with 1250ml of milk. Add this to a saucepan and bring to the boil use a whisk to
mix occasionally, this helps make a thicker yoghurt. Then leave to cool down to between
32°C to 43°C, check with a cooking thermometer to make sure it has cooled to the correct
temperature.
Add the natural yoghurt to the cooled milk and whisk to mix gently. Take care not to whip
or beat the mixture too vigorously, the consistency should be smooth with no lumps of
yoghurt.
Pour the mixture into the cooking pot.
Turn on the Multicooker and select the ‘Yoghurt’ programme, set the time for 8 hours
if you are using whole milk, 10 hours if using semi-skimmed milk and 12 hours if using
skimmed milk.
When cooking has finished, remove the yoghurt from the Multicooker. There may be a
small amount of liquid (whey) on top of the yoghurt. This is normal.
Stir and refrigerate for at least 3 hours
WARNING: Do not keep yoghurt in the refrigerator for more than 4 days after you have
made it. Do not use expired milk or expired yoghurt, only use fresh ingredients.