Ingredients

Method

• 2 litres long-life milk
• 3 T preservative-free full-cream yoghurt

Method

Ingredients

1. Place the ingredients in the inner pot of the Duo Crisp and whisk well to create a creamy consistency.

2. Close the lid and press the Sous Vide button.

3. Set the timer to 6-8 hours and the temperature to 47°C.

4. Check the consistency after 6 hours and see if you are satisfied. If you prefer it thicker, set the timer for a further 2 hours.

5. Strain through a fine sieve or muslin cloth to separate whey and create super creamy Greek-style yoghurt.

To make apricot-and-rose harissa slow-cooked lamb gyros using The Instant Pot Duo Crisp + Air Fryer click here.

This recipe was made using The Instant Pot Duo Crisp + Air Fryer. You can buy it here.