Breville Yoghurt Creations BYG100 Instructions Manual page 17

Yoghurt culture recipes
Keeping qualities of the yoghurt culture foods will
vary depending on the ingredients used and
length of incubation time. Yoghurt culture foods
should be refrigerated and consumed within 3-4
days.
Soft yoghurt cheese
6 cups/1 1 ⁄ litres natural or goat's milk yoghurt
2
1. Place yoghurt into sterilised muslin cloth and allow
to drain over a bowl, covered in the refrigerator,
for 24-36 hours. The longer the yoghurt is
strained, the firmer the cheese becomes. Remove
yoghurt cheese from the muslin cloth, place into a
clean bowl and discard the liquid whey.
Refrigerate until required.
Sterilise the muslin cloth by boiling in a saucepan
of water for 5 minutes. Remove and rinse with cold
water to cool, then squeeze out excess moisture.
All manuals and user guides at all-guides.com
Note
Note
Clotted cream
Makes approx. 1 cup
4 cups/1 litre full cream milk
1 cup/250ml double cream
1. Combine milk and cream in a saucepan, warm
over a gentle heat until temperature of mixture
reaches 70ºC. Do not overheat. Use a sterilised
kitchen thermometer to monitor temperature of
the milk when heating and cooling.
2. Pour mixture into yoghurt container and lock the
yoghurt container lid into position. Place the
yoghurt container into the Yoghurt Creations
housing and cover with the outer lid.
3. Turn the Setting Dial to setting 7. The Yoghurt
Creations switch on and start warming to incubate
the mixture.
4. After approximately 6-7 hours, the Setting Dial will
have turned anti-clockwise to the OFF position and
switched the Yoghurt Creations off.
5. Remove the outer lid and yoghurt container.
Remove the yoghurt container lid and check the
texture of the clotted cream. Do not stir the clotted
cream. If set to desired thickness, switch the
Yoghurt Creations off at the power outlet and
unplug, replace the yoghurt container lid and place
the yoghurt container into the refrigerator for 8
hours or overnight.
6. Spoon the clotted cream into a clean container,
cover and refrigerate. The remaining milk can be
refrigerated and used in other cooking such
scones, cakes and batters.
17