cosori CMC-CO601-SEU Manual Del Usuario página 23

5. Press TEMP SET to select CUS (custom)
cook temperature.
6. Select YOGHURT again, then press the
– or + buttons to adjust the temperature
to 72°C.
7. Press START to begin cooking. The
cooker will beep once, then start.
8. Open the lid and use a thermometer
to check the temperature of the milk
after 15 minutes. If the milk has reached
72°C, press CANCEL. If not, let the milk
continue to ferment until it reaches 72°C.
9. Carefully remove the inner pot and allow
the milk to cool to 43°C, then place the
pot back into the pressure cooker.
Note: To cool down the milk faster, place the inner
pot in an ice bath.
STEP 2: CULTURING THE YOGHURT
10. Reserve 250 mL / 1 cup of the 43°C milk
and place into a large bowl, then add 4
tablespoons of plain yoghurt and stir to
combine.
11. Add the yoghurt milk mixture back into
the inner pot with the rest of the milk.
12. Close the lid on the pressure cooker and
turn clockwise to secure. Move the steam
release switch to 'Vent'.
13. Select YOGHURT and press the – or +
buttons to adjust the time to 10 hours
(10:00). [Figure 7.3]
Figure 7.3
14. Press TEMP SET to select CUS (custom)
cook temperature.
15. Select YOGHURT again, then press the
– or + buttons to adjust the temperature
to 43°C.
16. Press START to begin cooking. The
pressure cooker will beep once, then start.
17. When the timer has finished and the
cooker has beeped, open the lid carefully
and check if the yoghurt has set. To do
this, gently nudge the inner pot to see if
the yoghurt jiggles all together with no
separation. If the yoghurt is loose, continue
to ferment for another 1 to 2 hours.
18. Remove the inner pot and cool to room
temperature without stirring, about 2
hours. After the yoghurt has cooled,
cover the pot with plastic wrap and let it
chill for 6 hours in the refrigerator.
19. Stir the chilled yoghurt until completely
smooth.
20. Store the yoghurt in airtight containers
of your choice—glass jars are
recommended—for up to 2 weeks if
unopened. Once a container is opened,
use within 7 days.
Note: Delay Start and Keep Warm are not available
for the 'Yoghurt' cooking function.
Sous Vide
Sous Vide is a method of cooking meat
or fish in a vacuum-sealed, food-safe bag
submerged in water. You'll need tongs, a
thermometer, and a resealable or vacuum-
sealed, food-safe plastic bag.
1. Twist the lid anticlockwise and lift to
open.
2. Fill the inner pot with water to the "—½"
line. [Figure 8.1]
Figure 8.1
EN
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