Adventures with a rice cook – yogurt

Yep, that’s right. I decided to make yogurt in my rice cooker. Why? Simply because I had heard you could and thought it sounded like a fun thing to do.

IMG_1448Step 1: heat some milk and a little bit of milk powder to 83degrees.








IMG_1450Step 2: then cool it right back down again to about 45degrees, using a bowl full of ice water.







IMG_1451Step 3: now it is time to add the live yogurt as a bacteria starter. Denmark Milk yogurt is the only unsweetened yogurt I have found.








Step 4: time for the rice cooker, here I am using it as a warm water bath, to keep the bacteria at a happy temperature over night.






IMG_1453Step 5: ta-da – I have yogurt! Now put in the fridge till you want to eat it.








Not the best yogurt in the world, it is a bit runny but it is definitely yogurt. Apparently, you can now strain it though a cloth to make a greek style yogurt (and use the left over liquid in scones or pancakes), I thought this was too much of a hassle so made strawberry and raspberry smoothie with it instead – with a generous dollop of honey. Would I do it again? Maybe, if I needed unsweetened yogurt in a recipe. But it was definitely a fun experiment to try and made a nice, slightly different, breakfast.

IMG_1454 IMG_1455






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