Now it’s not like I have a lot of time on my hands, but making yogurt at home is not as hard as it sounds. All you need is a food thermometer, milk, a single serving of yogurt and someplace to keep milk warm and clean for 6 – 12 hours. The dusty old rice cooker is perfect for the job, especially since crock pots/large ovens/bread machines are not commonplace in Korea. I like controlling the sugar content since it’s impossible to find unsweetened yogurt at the market.

Homemade Yogurt

1000 mL milk

100 g plain yogurt

optional: sugar, jam, vanilla, honey, and so on.

Take the milk to 118*F in the rice cooker (unplug) and then thoroughly stir in yogurt. Check the temperature every few hours (do not stir!), the ideal temperature for yogurt is 100*F (plug it in for a few minutes if needed). Anywhere from 6 – 12 hours later the milk will transform into yogurt, even if completely unattended. The longer it sits at 100*F the thicker and tangier it will taste. Transfer into container for the fridge, add your optional flavoring. Let cool the yogurt cool overnight before eating. It will keep for about a week.

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