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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 10. Ingredients Method 1. Place the milk into a saucepan and heat on medium heat, induction setting 6, or until hot (approximately 90°C). Remove from the heat and allow to cool to approximately 40°C. 2. Pour the cooled milk into an unperforated steam container and whisk in the yoghurt. Cover with a lid or cling wrap. 3. Place the container into the steam oven and Steam at 40°C for 5-8 hours, or until thick. 4. Alternatively, use the Automatic Programme: Special / Making yogurt. This will run for 5 hours. 5. Serve the yoghurt with homemade granola and poached fruit for a delicious healthy breakfast. Uses of the yoghurt Greek yoghurt 1. Place the yoghurt in the fridge until cool. 2. Place a muslin lined strainer over a large bowl. Pour the yoghurt into the strainer and place into the fridge for 2-4 hours, or until it is your desired thickness. Labneh 1. Place the yoghurt in the fridge until cool then stir through 1 tsp salt flakes. 2. Place a muslin lined strainer over a large bowl. Pour the salted yoghurt into the strainer and place into the fridge for 24 hours, or until very thick. The whey can be used to start another batch of yoghurt. 3. With moistened hands, roll tablespoon balls of labneh and gently place into a jar with a little olive oil and herbs. Hints and tips • Be sure to heat the milk to 90°C, this will help to ensure your yoghurt has a lovely smooth consistency. • Stick to the recommended steaming temperature of 40°C. Temperatures over 45°C will cause some bacteria to grow faster than others, delivering an undesirable end result. • We recommend steaming the yoghurt for 5-8 hours. The longer it is steamed the sourer and thicker the result will be. Some European yoghurts are kept at this temperature for 15 hours or more. • This recipe will last for approximately 3 weeks. Once you are almost finished your yoghurt, be sure to reserve a little to utilise as your starter for your next batch. 1 litre (4 cups) full cream milk 2-3 tbsp yoghurt with live probiotic Appliance / Function Steam Automatic Programmes Special / Making yoghurt Miele accessories Steam containers Makes 1 litre Preparation time 5 minutes, plus cooling time Cooking time 5-8 hours Yoghurt Scan the QR codes below to discover more recipes to make your own dairy products using your steam oven Mascarpone Crème fraiche Matt Stone’s ricotta