Homemade yogurt in a rice cooker

　　Now there are more sick babies in kindergarten, so I thought I'd make some yogurt for my kids to drink in the evening to boost their immunity.I've heard that rice pudding can make yogurt, but I've never tried it, I tried it yesterday, it's really super easy.

WHAT YOU NEED

Ingredients

Fresh milk 800 ml
180 ml of probiotic yogurt

How TO MADE Homemade yogurt in a rice cooker

1. First, prepare a container with a lid for the yogurt, and I'll use a glass jar.

2. Use boiling water to heat the container and the lid, and wipe the water clean.

3. Fresh milk is cooked and cooled to about 38 degrees Fahrenheit (38°C).

4. Pour the warm milk and yogurt mixture into the container and stir evenly with a clean spoon.

5. The container of yogurt will be covered tightly and placed in the rice cooker.

6. Prepare a little hot water around 60 degrees (reach out your hand to feel a little hot) and pour the water into the rice cooker, the water height and acid height are almost the same.

7. Cover the electricity bill and do not open it during this time (the electric rice cooker does not need to be plugged in).

8. Wait two or three hours to open it to try the water temperature, if it's cold, turn on the electric rice cooker for about 1 minute, until the water temperature rises to about 60 degrees, unplug the plug, continue to cover the pot tightly, you don't need a pipe.

9. The next morning, the yogurt is ready, with a little bit of sugar or honey, or a little bit of fruit flavor, depending on the population.

10.

Handy cooking tips

　　The container with the yogurt, the lid and the stirring spoon must not have oil.The temperature of the milk mixed with yogurt should not be too high, otherwise the probiotics will be killed.Since I do it at night, I'll take it out the next morning, and if I do it during the day, it should take about four or five hours, which I haven't tried yet.In fact, yogurt requires a constant temperature, and I found this method to be very simple, and it's also very low-carbon, except in the middle I look at the water temperature and the electric rice cooker turns on for about a minute, the rest of the time it's the water temperature and the closed electric rice cooker that keeps the temperature, very energy-efficient.