16
RECIPES
Yoghurt
Prep:
5 minutes
Cook:
8 hours
Setting:
Overnight
Makes:
1kg
Ingredients
• 1L whole milk
• 50g plain greek yoghurt, with ‘live cultures’
Method
1. Ensure the bread pan is sterile by running it under some boiling water and then push the kneading
paddle onto the drive shaft.
2. Place the milk and yoghurt into the bread pan and use the menu button to select the MIX function and
press start. Allow this setting to run for 2 minutes before selecting the YOGHURT function.
3. When the 8 hour yoghurt setting has completed, remove the bread pan, carefully transfer the yoghurt
to a storage container and refrigerate overnight until set. Homemade yoghurt will last, refrigerated,
for up to one week.
Note: Make sure the yoghurt label lists ‘live cultures’ under the ingredients list. These cultures are
necessary to the yoghurt making process.
