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17
Yogurt Cooking Mode
General Cooking Directions for Yogurt Cooking Mode
•
Place
at least
48 oz (6 cups) of fresh milk into a high-sided saucepan (1 cup of milk
makes about a cup of yogurt) and place on a stove top burner set to medium heat.
•
Meanwhile, set out your active yogurt culture to warm to room temperature (see below
for details)
•
Heat the milk to
180ºF (82ºC)
. If you do not have a thermometer, heat the milk until it
just starts to froth but well before it boils.
•
Remove the saucepan from heat and allow the milk to cool to 110ºF (43ºC). If not using
a thermometer, wait until the pot is just cool enough to touch with your bare hands (still
very warm but not hot). It is very important that the temperature is not too hot, or you will
kill the active cultures.
•
When the temperature reaches
110ºF (43ºC)
, add about a cup of milk to your yogurt
culture and stir to distribute it evenly. Add the culture mixture to the balance of the milk
and stir until you have a smooth mixture and then pour into your clay pot.
•
Place the clay pot into the VitaClay Multi-Crock Housing and place lid on pot.
•
Place your 4 silicon steam plugs in the holes on the clay top to help regulating the
steam pressure built inside and prevent from evaporation.
•
Press MENU key until the “Yogurt” light indicator flashes.
•
Use the two “Timer” keys (“+” or “-”) to adjust the timer for 8 hours. At the beep the pot
will start the incubation.
o
If you do not adjust the Timer Keys within 7 seconds of selecting a cooking
mode, the pot will default to standard cooking time which may be less time
than you need.
•
Once the yogurt is done, dispense the yogurt into your own containers or leave in the
clay pot to refrigerate at least 4 hours before using. The yogurt will thicken as it cools.
•
Store in the refrigerator and enjoy within 7 days.
IMPORTANT: THE YOGURT MAKER SHOULD REMAIN PERFECTLY STILL DURING THE
INCUBATION PROCESS. DO NOT MOVE THE APPLIANCE AS THIS WILL AFFECT THE
FIRMNESS OF THE YOGURT.
Good to know details on Yogurt Making
•
8 hours is best. The longer the yogurt incubates beyond that time, the flavor will become
tarter.
•
Water may condense on the lid of the Multi-Crock. When you remove the lid, take care
not to drip any accumulated water into the finished yogurt.
•
Chill the yogurt in the refrigerator for a minimum of 4 hours before eating. If the whey
(yellow, watery substance) pools at the top you can simply mix it back in or strain it off,
so the yogurt becomes thicker. If you strain it off, SAVE IT! This can be used to start a
new batch of yogurt.