WWW.GOURMIA.COM
YOGURT
Recipes
USE WITH MODEL#GYM1710, GYM1720
WWW.GOURMIA.COM
YIELD 12 SERVINGS
PREP TIME 20 MINUTES + HEATING AND CHILLING
COOKING TIME 10 MINUTES
INGREDIENTS
Basic Plain
Yogurt
Directions
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)*
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
Plain Greek
Yogurt
Directions
1 RECIPE BASIC PLAIN YOGURT (SEE PAGE 2)
Line a large fine-mesh steel strainer with a double
coffee 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 coffee filter. Refrigerate
until whey stops dripping, about 30 minutes.
Transfer the strained yogurt to an airtight container,
cover and refrigerate. Discard the wet coffee filters
and the whey. Line the strainer with another double
coffee 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
Dulce de Leche
Yogurt
Directions
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
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
Fruit on �he
Bottom Yogurt
Directions
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)
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 wi�h Herbs
Directions
Line a large fine-mesh steel strainer with a double coffee
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 coffee 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
crudités 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
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.
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
Copyright © 2016 Gourmia. All Rights Reserved.
Yogurt Maker
8
YIELD 14 SERVINGS
PREP TIME 20 MINUTES + FREEZING
INGREDIENTS
6 JARS CAPPUCCINO YOGURT (PAGE 2)
1 CUP CHOCOLATE-HAZELNUT SPREAD
1/2 CUP MINI CHOCOLATE CHIPS
Fro�en Doub�e
Choco�ate Chip
Yogurt Pops
Directions
In a medium bowl, whisk together 2 jars cappuccino yogurt
and the chocolate-hazelnut spread until blended. In a large
bowl, place the remaining 4 jars cappuccino yogurt and
whisk in the chocolate mixture.
14 (3-OUNCE) PAPER CUPS
14 WOODEN FREEZER POP STICKS
Copyright © 2016 Gourmia. All Rights Reserved.
Divide 1/4 cup chocolate chips among the paper cups, top
evenly with the chocolate yogurt mixture and sprinkle
evenly with the remaining 1/4 cup chocolate chips. Cover
each cup with a piece of foil, sealing the edges. Make a
small slit in the center of the foil and insert 1 pop stick.
Freeze the pops until frozen solid, at least 8 hours. To
serve, remove the foil and tear away the paper cup.
Yogurt Maker
9
YIELD 6 SERVINGS
PREP TIME 15 MINUTES
INGREDIENTS
1/2 ENGLISH (SEEDLESS) CUCUMBER
1 CUP PLAIN GREEK YOGURT (PAGE 2)
1 TABLESPOON CHOPPED FRESH DILL OR MINT
1 LARGE GARLIC CLOVE, CRUSHED
THROUGH A GARLIC PRESS
Tzatziki
Directions
Grate the cucumber over the large holes of a box
grater, place in a clean kitchen towel and
squeeze out most of the water.
Transfer the cucumber to a medium bowl. Stir in
the yogurt, dill, garlic, oil, lemon zest and juice,
salt and pepper. Cover and refrigerate for up to 2
hours before serving.
2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
1 TEASPOON GRATED LEMON ZEST
11/2 TABLESPOONS FRESH LEMON JUICE
3/4 TEASPOON KOSHER SALT
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
Copyright © 2016 Gourmia. All Rights Reserved.
Yogurt Maker
10
YIELD 4 SERVINGS
PREP TIME 25 MINUTES
COOKING TIME 35 MINUTES
INGREDIENTS
Tandoo�i
Chicken
Directions
1 JAR BASIC PLAIN YOGURT (PAGE 2)
1/4 CUP GRATED ONION
1 TEASPOON GRATED LIME ZEST
3 TABLESPOONS FRESH LIME JUICE
1 TABLESPOON GRATED PEELED FRESH GINGER
4 GARLIC CLOVES, CRUSHED THROUGH A GARLIC PRESS
1 TABLESPOON PAPRIKA
1 TABLESPOON GROUND CUMIN
2 TEASPOONS GROUND CORIANDER
1 TEASPOON GARAM MASALA
1/2 TEASPOON GROUND RED PEPPER (CAYENNE)
8 CHICKEN THIGHS (ABOUT 31/2 POUNDS)
1 TEASPOON KOSHER SALT
Marinade: In a medium bowl, whisk together the
yogurt, onion, lime zest and juice, ginger, garlic,
paprika, cumin, coriander, garam masala and ground
red pepper. Place the chicken in a large plastic
zip-close bag. Add the marinade, squeeze out the air
and seal the bag, turn to coat the chicken. Marinate
the chicken in the refrigerator, turning the bag
occasionally, for at least 4 hours and up to 12 hours.
Preheat the oven to 450°F. Line a large rimmed
baking sheet with foil, and place a metal rack in the
pan. Spray the rack with nonstick spray. Remove the
chicken from the marinade, discard marinade and
sprinkle both sides of the chicken with the salt. Place
the chicken, skinned-side up, on the rack. Roast the
chicken until an instant-read thermometer inserted in
meaty portion of one thigh registers at 165°F, 35 to
40 minutes. Serve with lime wedges.
LIME WEDGES
Copyright © 2016 Gourmia. All Rights Reserved.
Yogurt Maker
11