Greek Yogurt - Fagor LUX MAX Manuel D'utilisation

to anywhere between (100°F-110°F). To accelerate the cooling down
process, place the removable cooking pot in cold water. Do not let it cool
below 90°F.
4. Stir in the plain yogurt or starter culture packet and use a silicone whisk
to mix it with the milk until the consistency is smooth with no lumps
remaining. Do NOT use a metal whisk as it will scratch the non-stick
surface of the removable cooking pot.
5. Place the lid on the Multi-Cooker; align the handle with the open lock
symbol, and turn it counterclockwise until the locking pin clicks into
place. Turn the pressure regulator knob to STEAM when using the yogurt
program. Press the YOGURT button. The preset cooking time is 8 hours.
Depending on the flavor of yogurt you like best, you can choose how
long to cook the yogurt for by pressing the + or - button once for each
additional half hour or to decrease by a half hour. To fast advance, hold
the button down until you reach the desired cooking time. The longest
cooking time is 24 hours. The preparation time impacts the yogurt taste.
With longer cooking time, the yogurt will have a more tart flavor. With
shorter time, the yogurt will have a milder flavor.
6. Press the START/STOP button to begin the yogurt function. The unit will
begin to count down in 1 minute increments once the correct temperature
has been reached.
7. When the yogurt is ready, remove the lid. There may be some yellowish
liquid, whey, on top of the yogurt. This is normal, whey contains nutrients
and protein. Mix it back into the yogurt.
8. If you prefer regular yogurt, cover and place in the refrigerator for 2 to
3 hours before serving, or until yogurt cools down. If you prefer making
Greek yogurt, please refer to page 22.
NOTE: THE MULTI-COOKER SHOULD REMAIN PERFECTLY STILL DURING
THE COOKING PROCESS. DO NOT MOVE THE APPLIANCE; DO NOT
REMOVE THE REMOVABLE COOKING POT OR THE LID AS THIS WILL
AFFECT THE FIRMNESS OF THE YOGURT. DO NOT ADD ANY FLAVORING
BEFORE COMPLETING THE YOGURT MAKING PROCESS.
Yogurt Making in Glass Jars:
1. Take the starter yogurt from the refrigerator so that it has time to get
closer to room temperature while you heat the milk.
2. When you heat the milk in glass jars, add 1 cup of water into the removable
cooking pot, then insert a yogurt making rack and place your glass jars
on top of the rack. Place the lid on the Multi-cooker; align the protruding
pin on the handle with the condensation collector (open lock symbol),
and turn it counterclockwise until the locking pin clicks into place. Turn
the pressure regulator knob to STEAM. Select the SLOW COOK function
to heat the milk to 180-185°F. Once the process is over, use the Natural
Release Method to release the steam.
3. The second step after heating the milk is allowing the milk to cool to
lukewarm (100-110°F). To accelerate the cooling down process, take out
the jars with the help of a jar lifter. Do not let it cool below 90°F.
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4. Stir in the plain yogurt with live active culture and use a spoon to mix it
with the milk until the consistency is smooth with no lumps remaining.
5. Place the lid on the Multi-Cooker; align the protruding pin on the
handle with the condensation collector (open lock symbol), and turn it
counterclockwise until the locking pin clicks into place. Turn the pressure
regulator knob to STEAM. Press the YOGURT function. The preset
cooking time is 8 hours. Depending on the flavor of yogurt you like best,
you can choose how long to cook the yogurt for by pressing the + or –
button once for each additional half hour or to decrease by a half hour. To
fast advance, hold the button down until you reach the desired cooking
time. The longest cooking time is 24 hours. The preparation time impacts
the yogurt taste. With longer cooking time, the yogurt will have a more tart
flavor. With shorter time, the yogurt will have a milder flavor.
6. Press the START/STOP button to begin the yogurt function. The unit will
begin to count down in minutes once the correct temperature has been
reached.
7. When the yogurt is ready, remove the lid. There may be some yellowish
liquid, whey, on top of the yogurt. This is normal, whey contains nutrients
and protein. Mix it back into the yogurt.
8. If you prefer regular yogurt, cover and place in the refrigerator for 2 to 3
hours before serving, or until yogurt cools. If you prefer making Greek
yogurt, please refer to page 22.
Helpful Hints and Tips:
• The probiotics and live active cultures are strongest when the yogurt is
fresh. For the best results, only repeat the same starter yogurt 2 times max.
After a few days, the probiotics in the previous batch can weaken and the
yogurt may contain a liquid consistency.
• You may choose to make flavored yogurt and add sugar, honey, flavorings,
fruit, or other ingredients to taste just prior to eating.
• For best results and ease of preparation, use whole or semi-skimmed UHT
milk or reconstituted milk powder. They don't need to be heated or cooled
down.
• The best before-date for natural yogurts will be the date the yogurts were
made plus 7 days, depending on the freshness of the milk. When in doubt,
use the expiration date on your milk as a guideline.

Greek Yogurt

1. Place the strainer or a cheese cloth inside a container so the strainer
doesn't touch the bottom of the container to allow for better drainage.
2. Pour the homemade yogurt into the the strainer or cheese cloth and cover
with the lid. Put it in the refrigerator to strain and chill for at least 2 hours.
The longer the time, the thicker the yogurt becomes.
3. Gently remove yogurt from strainer or cheese cloth by turning the strainer
or cheese cloth upside down on a plate or container.
4. Put it back in the refrigerator to chill for another few hours before serving.
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