Thursday, April 14, 2016

Rice Cooker Homemade Yogurt


½ cup yogurt
1 liter milk (any milk will work)


Heat the milk to 181°F (83°C).  It can be in the rice cooker (2-3 hours), on the stove top (15-20 minutes) and in the microwave (under 10 minutes).  Microwaves target the water molecules in whatever it's heating so it has several advantages over other methods.  Obviously, it's faster.  It also doesn't leave the scummy residue on the pot that heating over the stove top does.  The only downside to microwaving is knowing exactly how long to microwave for.  With the other two methods, you can watch the thermometer.  With the microwave, you'll have to stop and check frequently.  Get to know your microwave and after the first few times, you'll know exactly how long to heat the milk.

Let the milk cool to 110°F (43°C).  You can wait 3-4 hours for this to happen or put your milk container into an ice bath to speed the process up.  Once it's at 110°F (43°C), it's time to "pitch" the yogurt.

Take out about a cup of the warm milk.  Whisk in the yogurt into the cup of milk.  Then whisk the milk/yogurt mixture back into the milk.

Place the bowl of the inoculated milk into the rice cooker and cover the rice cooker up with a thick towel or blanket.  Wait 8+ hours.

After eight hours, you should have yogurt.  To set it and stop the fermentation, put the yogurt in the refrigerator for another 8 hours.

For eat, cut up some fruit.  Drizzle on some honey.

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