1. Pasteurize Milk
a) Add milk to the inner pot.
b) Select the Yogurt program.
c) Press the Yogurt key repeatedly to select the More mode. 10 seconds after choosing the settings, the heating process will begin. The cooker will beep 3 times and the LED will display boiL.
d) When ﬁnished, the cooker will beep and the LED will display Yogt.
If making yogurt in smaller containers: add 1 cup/250 ml of water to the inner pot, place the steam rack in the inner pot and put the containers on top of the steam rack, close the lid, select the Steam program and use the + / - buttons to set time to 2 minutes. Make sure the steam release handle is in Sealing position when running the Steam program as this is a pressure cooking program. When complete, use the natural release method (page 17) and continue with steps 2 to 4.
Tips: The advantages of pasteurizing milk are to 1) kill pathogens and harmful bacteria, and 2) denature milk proteins for easier absorption by the body.
2. Cool Milk
a) Remove the inner pot and place it on a wire rack.
b) Allow the milk to cool to 115°F/46°C. Test the milk temperature with a thermometer.
3.Add Starter Culture
a) Add starter culture to the warm milk in the inner pot.
b) Replace the inner pot and close the lid.
Note: The steam release handle can be left in Venting or Sealing position.
4. Ferment Yogurt
a) Select the Yogurt program and adjust to Normal mode.
b) Press + / - to set fermentation time.
c) When ﬁnished, the cooker will beep and the LED will display Yogt.