PDF YOGURT

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YOGURT Recipes

USE WITH MODEL#GYM1710, GYM1720

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YIELD 12 SERVINGS PREP TIME 20 MINUTES + HEATING AND CHILLING

COOKING TIME 10 MINUTES

INGREDIENTS

1/2 GALLON ORGANIC WHOLE OR LOW FAT 2% MILK

1 CUP PLAIN ORGANIC PLAIN WHOLE OR LOW FAT YOGURT

1 TABLESPOON COLD WATER FOR LOW FAT YOGURT, SEE BELOW * 1 TEASPOON UNFLAVORED GELATIN FOR LOW FAT YOGURT, SEE BELOW *

Basic Plain Yogurt

Directions

In a large saucepan over medium-high heat, heat the milk, stirring occasionally, until small bubbles appear around the edge of the pan and an instant-read thermometer inserted into the milk registers 180?F, at 14 to 15 minutes. Pour the hot milk into a large metal bowl, and place the bowl in a larger bowl halfway filled with ice water. Cool the milk, stirring occasionally, until lukewarm and an instant-read thermometer registers 110?F, about 5 minutes. Place the yogurt in a medium bowl and gently whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk. Divide the milk mixture evenly among 12 glass jars. Place the jars without the white lids in the yogurt maker and cover with the clear lid. Turn the yogurt maker ON. Heat 8 hours (do not uncover the machine). Turn the yogurt maker OFF. Remove the clear lid, taking care not to drip any accumulated water onto the yogurt. Cover the jars tightly with the white lids and refrigerate at least 6 hours.

*LOW FAT YOGURT: Prepare the recipe as directed but use low-fat milk and yogurt. In step 1, place the water in a cup. Sprinkle the gelatin over top and let stand until softened, about 5 minutes. When the milk reaches 180?F, remove the pan from the heat and stir in the softened gelatin until dissolved.

Copyright ? 2016 Gourmia. All Rights Reserved.

Yogurt Maker 2

YIELD 4 CUPS PREP TIME 15 MINUTES + CHILLING

INGREDIENTS

1 RECIPE BASIC PLAIN YOGURT SEE PAGE 2

Plain Greek Yogurt

Directions

Line a large fine-mesh steel strainer with a double co ee filter or a double layer paper towels. Set the strainer into a bowl large enough to catch the whey. Spoon 6 jars Basic Plain Yogurt into the strainer. Refrigerate until the whey stops dripping, about 30 minutes. With a small rubber spatula, carefully stir the yogurt. Avoid moving the co ee filter. Refrigerate until whey stops dripping, about 30 minutes.

Transfer the strained yogurt to an airtight container, cover and refrigerate. Discard the wet co ee filters and the whey. Line the strainer with another double co ee filter and set into the same bowl. Repeat step 2 with the remaining 6 jars of Basic Plain Yogurt. Add the strained yogurt to the container and refrigerate up to 1 week.

Copyright ? 2016 Gourmia. All Rights Reserved.

Yogurt Maker 3

YIELD 12 SERVINGS PREP TIME 20 MINUTES + HEATING AND CHILLING

COOKING TIME 14 MINUTES

INGREDIENTS

1/2 GALLON ORGANIC WHOLE MILK 1 CUP PLAIN ORGANIC WHOLE MILK YOGURT

1/2 CUP SUGAR 2 TEASPOONS VANILLA EXTRACT

1 CUP DULCE DE LECHE

Dulce de Leche Yogurt

Directions

In a large saucepan over medium-high heat, heat the milk, stirring occasionally, until small bubbles appear around the edge of the pan and an instant-read thermometer inserted into the milk registers 180?F, 13 to 14 minutes. Remove the pan from the heat and stir in the sugar and vanilla until sugar dissolves. Pour the hot milk mixture into a large metal bowl and place the bowl in a larger bowl halfway filled with ice water. Cool the milk, stirring occasionally, until lukewarm and an instant-read thermometer registers 110?F, about 5 minutes. Place the yogurt in a medium bowl and gently whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk.

In each of 12 glass jars, place 1 tablespoon plus 1 teaspoon dulce de leche. Divide the milk mixture evenly among the jars (the mixture will almost reach the rim of the jars, but that's okay). Carefully place the jars without the white lids in the yogurt maker and cover with the clear lid. Heat 8 hours. Do not uncover the machine. Turn the yogurt maker OFF. Remove the clear lid, taking care not to drip any accumulated water onto the yogurt. Cover the jars tightly with the white lids and refrigerate for at least 6 hours.

Copyright ? 2016 Gourmia. All Rights Reserved.

Yogurt Maker 4

YIELD 12 SERVINGS PREP TIME 20 MINUTES PLUS HEATING AND CHILLING

COOKING TIME 14 MINUTES

INGREDIENTS

INGREDIENTS FOR BASIC PLAIN YOGURT PAGE 2 1 VANILLA BEAN, SPLIT 1/3 CUP SUGAR

12 TABLESPOONS FRUIT JAM SUCH AS APRICOT, BLACKBERRY, BOYSENBERRY,

GRAPE, MANGO, RASPBERRY OR STRAWBERRY

Fruit on he Bottom Yogurt

Directions

In a large saucepan over medium-high heat, heat the milk and vanilla bean, stirring occasionally, until small bubbles appear around the edge of the pan and an instant-read thermometer inserted into the milk registers 180?F, 14 to 15 minutes. Remove the pan from the heat and stir in the sugar until dissolved. Pour the hot milk mixture into a large metal bowl, and place the bowl in a larger bowl halfway filled with ice water. Cool the milk, stirring occasionally, until lukewarm and an instant-read thermometer registers 110?F, about 5 minutes. Remove the vanilla bean, scrape out the seeds, and discard the bean. In a medium bowl, whisk together the yogurt and vanilla seeds. Gently whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk.

In each of 12 clean jars, place 1 tablespoon jam. Divide the milk mixture evenly among the jars. Place the jars without the white lids in the yogurt maker and cover with the clear lid. Heat 8 hours. Do not uncover the machine. Turn the yogurt maker OFF. Remove the clear lid, taking care not to drip any accumulated water onto the yogurt. Cover the jars tightly with the white lids and refrigerate for at least 6 hours.

Copyright ? 2016 Gourmia. All Rights Reserved.

Yogurt Maker 5

YIELD 12 SERVINGS PREP TIME 20 MINUTES PLUS HEATING,

STANDING AND CHILLING COOKING TIME 14 MINUTES

INGREDIENTS

INGREDIENTS FOR BASIC PLAIN YOGURT PAGE 2 2 3 INCH CINNAMON STICKS 2/3 CUP SUGAR

2 TABLESPOONS INSTANT ESPRESSO POWDER 1 TABLESPOON VANILLA EXTRACT

Cappuccino Yogurt

Directions

In a large saucepan over medium-high heat, heat the milk and cinnamon sticks, stirring occasionally, until small bubbles appear around the edge of the pan and an instantread thermometer inserted into the milk registers 180?F, 14 to 15 minutes. Remove the pan from the heat and whisk in the sugar, espresso powder and vanilla until the sugar dissolves. Pour the hot milk mixture into a large metal bowl and let stand 20 minutes. Place the bowl in a larger bowl halfway filled with ice water. Cool the milk, stirring frequently, until lukewarm, and an instant-read thermometer registers 110?F, 2 to 3 minutes. Remove and discard the cinnamon sticks. Place the yogurt in a medium bowl, and gently whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk.

Divide the milk mixture evenly among 12 glass jars. Place the jars without the white lids in the yogurt maker and cover with the clear lid. Turn the yogurt maker ON. Heat 8 hours. Do not uncover the machine. Turn the machine OFF. Remove the clear lid, taking care not to drip any accumulated water onto the yogurt. Cover the jars tightly with the white lids and refrigerate for at least 6 hours.

Copyright ? 2016 Gourmia. All Rights Reserved.

Yogurt Maker 6

YIELD 8 SERVINGS PREP TIME 20 MINUTES PLUS CHILLING

INGREDIENTS

1 RECIPE PLAIN GREEK YOGURT PAGE 2 1 TEASPOON KOSHER SALT

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1/4 CUP ASSORTED CHOPPED FRESH HERBS SUCH

AS THYME, ROSEMARY, AND/OR CHIVES 1/2 TEASPOON COARSELY GROUND BLACK PEPPER

CRUDITES AND PITA CHIPS

Fresh Yogurt Cheese wih Herbs

Directions

Line a large fine-mesh steel strainer with a double co ee filter or a double layer of cheesecloth or paper towels. Set the strainer over a bowl large enough to catch the whey. Spoon the yogurt into the strainer. Cover the bowl with plastic wrap and refrigerate for 24 hours. Discard the whey. Transfer the cheese to a medium bowl and stir in the salt with a wooden spoon. Line a large co ee cup (about 20 ounces) or a small bowl with tall sides with plastic wrap. Add the cheese, packing the cheese down firmly with a rubber spatula. Cover the cheese with plastic wrap and refrigerate until firm for at least 1 hour, and up to 1 week.

Uncover the cheese. Invert the bowl onto a serving plate and remove the plastic wrap. Drizzle the cheese with the oil and sprinkle evenly with the herbs and pepper. Serve with crudit?s and pita chips.

Copyright ? 2016 Gourmia. All Rights Reserved.

Yogurt Maker 7

YIELD 2 SERVINGS PREP TIME 10 MINUTES

INGREDIENTS

1 LARGE, RIPE MANGO, PEELED, PITTED AND DICED 1 CUP BASIC PLAIN YOGURT PAGE 2 11/2 TABLESPOONS HONEY 1 TEASPOON FRESH LIME JUICE

1/4 TEASPOON GROUND CARDAMOM, OPTIONAL 1 CUP ICE CUBES PLUS ICE FOR SERVING

Mango Lassi

Directions

In a blender, combine the mango, yogurt, honey, lime juice, cardamom (if using) and 1 cup ice. Blend until the mixture is smooth and frothy. Divide among 2 glasses, halfway filled with ice.

Copyright ? 2016 Gourmia. All Rights Reserved.

Yogurt Maker 8

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