14
How to Operate the New VitaClay® Yogurt Maker Option
Ever wanted to make your own yogurt but thought it would be too hard? It
couldn’t be easier with the new yogurt maker built right into your new VitaClay®
multicooker!
1. Place 32 oz to 48 oz of fresh, pasteurized milk into a high-sided sauce
pan (1 cup of milk makes about a cup of yogurt).
2. Heat the milk until it just starts frothing (but before it boils) or measure it:
use a cooking thermometer and watch until it is heated to
180ºF (82ºC)
.
Remove the saucepan from heat and allow the milk to cool to lukewarm.
To accelerate the cooling down, place the saucepan in cold water.
3. When the temperature reaches
110ºF (43ºC)
, you may add your yogurt
culture. Culture may either be bought freeze-dried or you can use plain
yogurt from the store or a previous homemade batch. If not using a
thermometer, wait until the pot is just cool enough to touch with your
bare hands (still very warm). Pour the milk into a small clean cup and add
2-3 Tablespoons of plain yogurt then stir culture in to distribute it evenly.
Mix the room temperature milk well with the smooth mixture and pour
into VitaClay pot.
4. Place the clay pot into the VitaClay cooker and push the “Yogurt” button.
Set it for 6 to 8 hours. Wait for the beep and it will begin the incubation.
Place the clay lid on the pot and close up the cooker.
5. Once the yogurt is done, dispense the yogurt into your own containers or
leave in the clay pot to refrigerate for 4 hours before using. Store in the
refrigerator and use within 4-5 days.
6. Greek yogurt: The yogurt will thicken further in refrigerator. After more
whey separates from the yogurt, it will become creamy Greek yogurt or
yogurt cheese. You might use a strainer or cheese cloth to separate more
of the whey from the yogurt. This will help thicken more.
7. Feel free to flavor with fruit, honey or vanilla beans and enjoy!
8. Don't forget to save a small amount to make the next batch!
Note:
1.
6 to 8 hours is best. The longer the yogurt coagulates beyond that time,
the sourer the taste becomes.
2.
Water may condense on the lid of the cooker. When you remove the lid,
take care not to drip any accumulated water into the finished yogurt.
3.
Mark the date you made the yogurt or with the date the yogurt will expire
(10 days). Chill them in the refrigerator for a minimum of three hours
before eating.
Summary of Contents for VM7900-6Y
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