Italian Cooking Tips with Drew&Cole
Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion….
Make your own yoghurt at home for a fraction of the price of shop-bought yoghurt, it will taste much better too!
You can use the last bit of your first batch to make a second batch of yoghurt so you never need to buy more. For a thicker set yoghurt, strain it through muslin cloth before storing in jars.
2L whole milk
8 tbsp bio live yoghurt
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
To sterilise the inner pot, add water up to the MIN level, then put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 5 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Discard the water and then add the milk.
Select the FRY function and press START. Use a thermometer and heat the milk until it reaches a temperature of 83°C, then press CANCEL.
Allow the milk to cool naturally down to a temperature of 43°C, then add the yoghurt and stir to combine.
Put the lid on and leave the pressure valve open then select the YOGHURT function and adjust the time to 8 hours then press START.
When the program has finished press CANCEL. Open the lid and give the yoghurt a good stir then spoon in to sterilised jars where it can be kept in the fridge for up to two weeks.