28
6- & 8-Quart Emeril Lagasse Pressure Air Fryer™
Yogurt
1.
Place the Inner Pot in the Base.
2.
Pour 2 qts. of whole or 2% milk into the
Inner Pot.
3.
Press the Yogurt Button. The LCD Display
will show "7:00." Press the Program Dial
to accept the program. Use the Program Dial
to choose between the default preset time
settings. Press the Dial to confirm the time.
4.
Once the Unit reaches 180° F, the Unit will stop
heating and the LCD Display will show “COOL.”
5.
Once the milk reaches 110° F, the Emeril
Lagasse Pressure Air Fryer will beep and the
LCD Display will show "ADD."Using a ladle
or measuring cup, remove 1 cup of milk from
the Inner Pot. Mix the 1 cup milk with 2 tbsp.
yogurt or yogurt starter. Then, return the milk
mixture into the Inner Pot with the remaining
heated milk and stir gently.
6.
Press the Yogurt Button. Use the Program Dial
to choose between the default preset time
settings. Press the Dial to confirm the time.
NOTE:
If the Yogurt Button is not pressed,
the Unit will beep continuously, and the Emeril
Lagasse Pressure Air Fryer will return to standby
mode.
7.
Place the Glass Lid on the Emeril Lagasse
Pressure Air Fryer.
8. Leave the Emeril Lagasse Pressure Air Fryer
undisturbed
, allowing the yogurt to incubate
for 4–10 hrs.
9.
Once the incubation is complete, press the
Cancel Button, remove the yogurt, and store
in a container in the refrigerator.
THE YOGURT-MAKING PROCESS
•
The incubation process can be shorter
(as low as 4 hrs.) or longer (as long as 10 hrs.)
depending on the desired thickness of the
yogurt. Longer incubation periods produce
thicker, tarter yogurt.
•
For thicker, Greek-style yogurt: After incubation,
spoon the yogurt into a cheesecloth-lined
colander set over a bowl and let the yogurt drain
for at least 1 hr. (potentially overnight) in
the refrigerator. Discard or reserve the whey
(the liquid that passes through the cheesecloth).
•
Yogurt can be stored in the refrigerator in
covered glass, ceramic, or plastic containers
for up to two weeks (the flavor will be best within
the first week).
TIPS
