Basic Vanilla Yoghurt - Philips HD2237 Quick Start Manual

Philips All-in-One Cooker Recipe Book

Basic vanilla yoghurt

A tub of plain yoghurt is a healthy refrigerator staple – eat it on its own, with
fruit or granola or use it for frozen treats, baking, salad dressings or marinades.
The possibilities are almost endless.
Makes
Preparation time
Cooking time
Refrigeration time
Ingredients
2L whole milk, at room temperature
2 tbsp caster sugar, optional
500g tub plain yoghurt, with Iive cultures (see Cook's
Method
1.
Pour milk, caster sugar, yoghurt and vanilla bean extract into the inner pot. Stir to combine.
2. Close the lid and select YOGHURT mode. Set cooking time for 10 hours and press START.
3.
Once cooking is complete, transfer to suitable containers and chill yoghurt for 6-8 hours or overnight. Chill until required.
Yoghurt is best eaten within 5 days.
Flavour variations
Cumin and turmeric
For each serve, combine 1 cup basic vanilla yoghurt with
cayenne pepper and a pinch of salt. Stir to combine. Chill until required. This makes a lovely creamy salad dressing or dip.
Honey and vanilla
For each serve, combine 1 cup basic vanilla yoghurt with 1 teaspoon strong-flavoured honey and
extract. Stir to combine. Chill until required.
Pomegranate and raspberry
For each serve, mash
dissolves. Simmer for 1 minute and allow to cool. Stir in
combine. Chill until required.
Cook's note
Yoghurt
Set valve to "Seal"
position.
Tip
For a firmer texture, cook yoghurt for 12 hours.
Yoghurt can be used as a base for desserts, salad dressings and smoothies. It is also ideal frozen
into ice-block treats.
½
cup raspberries and place into a small pan. Add 2 tsp sugar. Stir over a low heat until sugar
Once cooking is finished the yoghurt may have some liquid remaining, chilling the yoghurt
will make it thicker.
Once you get into a yoghurt-making routine, save 500g of your own yoghurt and use instead
of purchased yoghurt in the next batch.
note)
2 tsp vanilla bean extract
½
teaspoon ground cumin, 1 teaspoon ground turmeric, pinch of
¾
cup basic vanilla yoghurt and 2 tbsp pomegranate seeds. Stir to
About 2.5L
5 minutes
10 hours
6 hours or overnight
½
tsp vanilla bean