Easy Yogurt From Scratch

For a long time, yogurt topped with berries and granola has been a staple in my morning routine. I like my yogurt thick, creamy, unsweetened and unflavoured, and most importantly, affordable. Moving to Korea threw a wrench in my routine however, with its expensive, watery, and super sweet yogurt.

After a few months of making due without, I decided to conquer the quest of yogurt making. I’d heard it was pretty easy to do, but had no idea how easy it is. And the best part is, I get to control the flavour, consistency, and sweetness at a much lower cost.

To make yogurt at home, all you need is some milk, a little bit of yogurt from the store, a towel, and a rice cooker. Cheesecloth or coffee filters are a bonus as they can be used to thicken the yogurt by separating the whey. And once you’ve made 1 batch, you’ll never need to buy again.

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Rice Cooker Yogurt

Ingredients

  • 1 litre milk
  • 1/2 cup yogurt (I went with the plainest, cheapest I could find for the first batch, and used my own from then on)
  • Rice cooker
  • Towel (to cover rice cooker)
  • Cheesecloth or coffee filter (optional)
  • Flavours (optional)

Directions

  1. Turn on rice cooker and fill with boiling water.
  2. Heat 1 litre of milk in the microwave or on the stove so that its between lukewarm and hot. Add 1 cup of the warm milk to yogurt and stir until incorporated. Mix into milk.
  3. Empty water from rice cooker and fill with milk/yogurt mixture. Turn off rice-cooker, cover with a towel, and let sit for 8 hours.*
  4. Place in the fridge for 8 hours to stop culturing process and firm up.
  5. Optional: strain yogurt through a cheesecloth or coffee filter for a thicker texture. You can make greek yogurt byt straining for 6-8 hours.
  6. Optional: Add flavours, sweeteners, and toppings to your taste! My favourite addition is a bit of vanilla, maple syrup, cinnamon, and salt

IMG_1077Cover the rice cooker with a towel to keep the heat in!

Notes:

* The rice cooker is used to incubate the bacteria in the yogurt. It’s insulated so the boiling water should be enough to keep it warm for the 8 hours. Check on the yogurt every two hours or so, and if it doesn’t feel lukewarm, turn on the rice cooker at the lowest heat setting for about 10 minutes, and then turn off agian. If you leave it on the whole time, it might kill off the bacteria and leave you with regular milk.

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Enjoy on top of fruit!

4 thoughts on “Easy Yogurt From Scratch

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