Fagor VERSA 8-IN-1 Manuel D'utilisation page 23

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 PRESSURE. Select the STEAM 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.
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.
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