Ingredients
- 2L full fat milk
- 2 tbsp full fat bio live yoghurt
Suitable for: CleverChef Pro 4.8LCleverChef Pro 5.7L
The Method
Sterilise the inner pot by adding 1 cup of water and using the SAUTE function and the CRISPY program, adjusting the time to 5 minutes. Press START. Once finished, discard the water.
“Scald” the milk: add the milk to the inner pot and select the SAUTE function and the CRISPY program, then press START. Heat the milk until it reaches 180F / 83C - check with a thermometer or temperature probe. Once the milk hits this temperature press BACK to stop heating and allow the milk to drop in temperature to 110F / 43C.
Add the yoghurt and stir to combine.
Select the MULTICOOK function and the YOGHURT program. Press the START button, close the lid and cook until the program ends - this is very easy if done overnight.
Stir the yoghurt well and pour into a sterilised glass jar and store in the fridge where it should keep for 10-14 days. Make sure it is chilled before serving.
Pro Tips
Strain your yoghurt in muslin cloth to get a thicker set Greek-style yoghurt. Save 2 tbsp of your first batch to start your next batch!