Sage Fast Slow GO Guide Rapide page 21

YOGHURT
How to use the yoghurt
shortcut auto program
Natural Yoghurt
Prep time: 10 minutes / Incubating: 8 hours
(plus 1 hour 30 minutes cooling)
1 litre full-cream homogenised milk
2 tbsp full-cream natural yoghurt with live
and active cultures
STEP 1 – Scald the Milk
Place the cooking bowl in the Fast Slow
GO™. Add the milk. Close and lock the lid,
and turn the pressure release valve to the
open position.
Press YOGHURT then press START.
The milk will heat to 83°C and hold at the
temperature for 10 minutes.
The pasteurisation process kills any bad
bacteria that can spoil the milk as well as to
eliminate potential competitors of the active
yoghurt cultures.
STEP 2 – Cool the Milk
Open the lid and do not press any controls.
The cooling phase will automatically cool
the milk to 43°C. This process ensures that
the appliance reaches the temperature for
optimal growth of yogurt starter cultures.
If the temperature is too high your cultures
might die. First the word 'COOL' will appear
on the cooker screen. At the end of the
cooling time the cooker will sound an alert
when it has reached the correct temperature,
about 1 hour 30 minutes.
TIP
Cooling the milk with the lid open will result
in a skin forming on top. Removing this
skin before adding the starter will help to
ensure a smoother texture to the yoghurt.
STEP 3 – Incubate the Yoghurt
At the end of STEP 2, the word 'ADD' will
appear in the cooker screen. Place the
yoghurt starter in a bowl. Add ½ cup (125ml)
of the cooled milk and whisk until smooth.
Whisk the milk mixture into the cooled milk
in the cooking bowl. Close and lock the
lid press START to incubate for 5-8 hours.
The longer it is incubated the tangier the
yoghurt will be.
STEP 4 – Refrigerate
When the cooker sounds an alert that the
yoghurt has finished incubating, remove
the cooking bowl, cover with plastic wrap
and refrigerate until cold. Once the yoghurt
is completely cold, transfer to an airtight
container and refrigerate for up to 2 weeks.
TIPS
• Using homogenised milk will produce
a smoother yoghurt. If your result is slightly
lumpy and separated, whisk the cooled
yoghurt gently to combine.
• To cool scalded milk faster, place cooking
bowlt in a larger bowl of iced water, check
the temperature with a thermometer. When
the milk has reached 43°C, add ½ cup
(125ml) of the cooled milk to the yoghurt
starter, whisk until smooth, then whisk in the
mixture, wipe the bottom of the pot dry and
insert the pot back into the pressure cooker.
• To increase tanginess of the yoghurt,
increase the incubation time.
KEEP WARM
The KEEP WARM function maintains hot
food at safe serving temperature of 60°C
or above for up to 6 hours at the end of
a cooking cycle. If using the KEEP WARM
function as a standalone, the feature can
be run for up to 24 hours.
• To use KEEP WARM as a standalone
function, keep the lid close, then press
and hold the KEEP WARM button on the
control panel.
• The KEEP WARM function can be toggled
on and off in both PRESSURE COOK
and SLOW COOK using the KEEP WARM
button on the control panel The 'KEEP
WARM' light is lit, and the timer will start
EN
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