Directions

1. Press On/Off to turn on the Bravo.
2. press PRESET then, using the START/PAUSE dial turn to Function “Yogurt.”
3. Place the milk into a pot and then into the Bravo place onto the Cooking Rack in position 1 and press the START/PAUSE dial to begin “Yogurt”. Place the probe into milk with tip in middle level of milk. Close the Bravo door.
4. When milk reaches175 ̊F the Bravo will beep three times to alarm notify you the milk is approaching 185°F, Once the milk reaches 185 ̊F the Bravo will beep twice.
5. Remove the milk from Bravo and close the Bravo door to keep the Bravo warm and let milk cool to 110°F. Note: You can speed up this process by inserting the pot into an ice water bath.
6. Once the milk reached 110°F, the Bravo will beep continuously.
7. Mix 1 c of cooled milk and yogurt in a bowl. Pour the mixture back into the pot of milk and stir to combine.
8. Ladle the milk mixture into 5 exceptionally clean glass 16 oz. canning jars and screw the lids onto 4 of them but leave one jar open. Insert the probe into the open jar so the tip is in middle level of yogurt mixture.
9. Place the filled jars into the warm Bravo with the rack in shelf position 1.
10. Press START/PAUSE to stop the beeping, the temperature will default to 110°F for the incubation period. Note: Leave the Bravo light on as a reminder that you have the yogurt in the Bravo.
11. Leave the jars inside the closed Bravo for 8 hours. At the end of that time, the Bravo will turn off and beep three times and display “End”.
12. Remove the jars without shaking them and place them in the refrigerator until the yogurt thickens (about 2 hours).
13. Note: Store in the refrigerator for up to 10 days. Enjoy.