Ingredients
1 litre whole milk
100ml natural live yoghurt (with active cultures)
Suitable for:
The Method
Heat the milk first to around 80–85°C, just before boiling, as this helps create a thicker and
creamier yoghurt.
Let the milk cool down to about 40–45°C so it feels warm but not hot.
Stir in 100ml of live yoghurt until fully mixed to add the starter cultures.
Fit the kneading paddle into the bread pan.
Pour the mixture into the bread pan, making sure it is clean and dry.
Place the bread pan into Clever Bake and lock it into position. Close the lid.
Press MENU to scroll through the available programs and select Program 13 – Yoghurt. Press START
to begin
Once finished, refrigerate for at least 4 hours to allow it to firm up before serving.
