User's Manual

Yogurt Preparation

1. Sanitize the cooking pot and lid. Make sure the cooking pot is dry before

introducing milk to it.

2. Choose your favorite fresh, dairy-based milk.

3. Choose an active starter culture. You may purchase a yogurt starter

culture, or use store bought yogurt as a starter.

Starter Culture Type How to Use It

Yogurt Starter Culture Follow instructions on packaging

Store-Bought Yogurt* Add 2 tablespoons of yogurt for every ½ gallon (1.8L) of milk

Note: When using yogurt as your starter, use “plain” and ensure the cultures are “active”.

Pasteurize Milk

1. Add milk to sanitized cooking pot. Cover with the glass lid.

2. Connect the power cord to a 120V outlet. Multicooker will enter Standby mode.

3. Select the Yogurt Smart Program.

4. Press Yogurt until you see “boiL” on the display.

5. When pasteurization has nished, the multicooker will beep and the screen will display “yogt”.

Note: Do not use more than 1 gallon (3.8L) of milk at a time.

According to IDFA (International Dairy Food Association), milk needs to be at least 72°C

(161°F) for no less than 15 seconds to pasteurize.

Add Starter Culture

1. Allow the pasteurized milk to cool to just below 110°F / 43°C; if you are

not using a kitchen thermometer, the milk will be at room temperature.

2. Remove the lid and add the starter culture. Mix well with a clean spoon

or whisk.

Note: At this point you can choose to leave the mixture in the cooking pot, or portion your yogurt into sealable yogurt cups. If using

yogurt cups, place them on the steam rack within the cooking pot, and add enough water to the cooking pot so the cups are halfway

submerged. Insert the cooking pot into the cooker base, and follow remaining steps as normal.

Yogurt Program

You Will Need…

Milk

Active Yogurt Culture

Thermometer