Breville the Baker's Dozen LBM250 Instruction Book page 24

YOGHURT
MENU 13 AUS
& NZ
YOGHURT
VANILLA YOGHURT
INGREDIENTS
Full cream milk 1L
Caster sugar 2 tbsp.
Vanilla essence ½ tsp.
Natural yoghurt ¹ ⁄ ³
Full cream milk powder 50g
Method
1. Sterilise all equipment to be used in
yoghurt making.
2. In a medium saucepan, place the milk and
sugar. Heat the milk to be 80°C and then
allow to cool to 40°C.
3. Once the milk has cooled to 40°C, add the
vanilla, yoghurt and milk powder to the
milk and whisk well.
4. Place the mixture into the bread pan (with
no kneading blade), place the bread pan
into the bread maker and twist and lock into
position. Close the lid.
5. Press the MENU button until MENU 13
(YOGHURT) is displayed on the screen.
6. Press the START/CANCEL button to begin.
7. Remove the bread pan and place the pan
in the fridge to cool. Spoon into desired
storage ware and keep in the fridge for up
to 1 week.
TIP
The mixture can be placed into the bread pan
in sterilized jars for pot set yoghurt – be sure
the jars are clean and sterilized. Be wary that
the hard surface of the jars may scratch the
bread pan non-stick surface – place a layer of
silicon in the bottom to prevent scratching.
NOTE
If using jars for pot set yoghurt, do not put the
lids on the jars until they are cooled. Store in
the fridge for up to 1 week.
24
cup