VITACLAY VM7800-5 Operating And Care Instructions page 16

How to make Yogurt
1. Place at least 32 oz to 48 oz of fresh milk into a high-sided sauce pan (1
cup of milk makes about a cup of yogurt).
2. Heat the milk until it just starts frothing* (but before it boils) or measure
using a cooking thermometer and watch until it is heated to 180ºF (82ºC).
Remove the saucepan from heat and allow the milk to cool to lukewarm.
To accelerate the cooling down, place the saucepan in cold water.
3. When the temperature reaches 110ºF (43ºC), you may add your yogurt
culture. Culture may either be bought freeze-dried or you can use plain
yogurt from the store or a previous homemade batch. If not using a
thermometer, wait until the pot is just cool enough to touch with your
bare hands (still very warm). Pour the milk into a small clean cup and add
3-8 Tablespoons of plain yogurt then stir culture in to distribute it evenly.
Mix the room temperature milk well with the smooth mixture and pour
into VitaClay pot.
4. Place the clay pot into the VitaClay cooker and push the "Yogurt" button.
Set it for 8-9 hours. Wait for the beep and it will begin the incubation.
Place the clay lid on the pot and close up the cooker.
5. Once the yogurt is done, dispense the yogurt into your own containers or
leave in the clay pot to refrigerate for 4 hours before using. Store in the
refrigerator and use within 4-5 days.
6. Greek yogurt: The yogurt will thicken further in refrigerator. After more
whey separates from the yogurt, it will become creamy Greek yogurt or
yogurt cheese. You might use a strainer or cheese cloth to separate more
of the whey from the yogurt. This will help thicken more.
7. Feel free to flavor with fruit, honey or vanilla beans and enjoy!
8. Don't forget to save a small amount to make the next batch!
*Frothing is optional, but usually results in thicker yogurt. Always allow
frothed milk to cool before adding culture.
Note:
1. 8 hours is best. The longer the yogurt incubates beyond that time, the
sourer the taste becomes.
2. Mark the date you made the yogurt or with the date the yogurt will expire
(10 days). Chill the yogurt in the refrigerator for a minimum of three
hours before eating.
3.
The yogurt maker should remain still during the incubation process. Do not move the
appliance as this can affect the firmness and final outcome of the yogurt.
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