Use the Yogurt programme in two steps. First heat the milk on High (the display shows boiL), then cool it to just below 43°C and add your starter. Then ferment it on Med for 8 hours. These steps are for the Duo Plus. Other models are similar, so check your user manual.

How much milk

• 3L: 500 mL to about 2.3 L
• 5.7L: 1 L to about 3.8 L
• 8L: 1.5 L to about 5.7 L

Step 1: Heat (pasteurise) the milk

1. Pour the milk into the inner pot and put it in the base.
2. Close the lid.
3. Press Yogurt and use Temp/Pressure to choose High.
4. Press Start. The display shows boiL, then End when it's done.
5. Check the milk with a thermometer. It needs to reach at least 72°C.

Step 2: Add the starter

1. Let the milk cool to just below 43°C.
2. Add a yoghurt starter culture, following its packet. If you use plain yoghurt as a starter, it must contain live cultures: about 2 tablespoons (30 mL) for 3.7 L of milk.
3. Close the lid.

Step 3: Ferment

1. Press Yogurt and choose Med. The display shows 08:00.
2. Change the time if you like. The longer it ferments, the tangier the yoghurt.
3. Press Start. The timer counts up. When it's done, it beeps and shows End.
4. Let it cool, then put it in the fridge for 12 to 24 hours.

Using yoghurt cups

After adding the starter, pour the milk into yoghurt cups and seal them. Put the steam rack in the clean inner pot, stand the cups on it and add water until the cups are half covered. Then follow step 3.

You can't use Delay Start with the Yogurt programme.

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