Prepare an ice bath: filling a large bowl or sink with ice and water.
Attach a candy thermometer to the Russell Hobbs DualChef pot and add the milk. Select the SAUTÉ function over moderate heat and heat the milk until it reaches at least 82°C or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn’t scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2-to-3-minute intervals, until it reaches 82°C or boils.
Remove the milk from the heat and allow it to cool to 43°C- 46°C. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. If the milk temperature drops too low, return it to the heat.
In a small bowl, combine about 1 cup of warm milk with the yoghurt and stir to combine. Add the yoghurt-milk mixture to the remaining warm milk and stir until completely incorporated, do not stir vigorously. Select the YOGHURT function for 6 hours.
Chef’s tip: 1. For flavoured yoghurt, add 15ml of honey/crushed fruit to every cup of yoghurt. 2. In summer, yoghurt can be ready in as little as 4 hours while in winter it can take as long as 6 to 8 hours at room temperature.
