Original yogurt-rice cooker version

Overview

The weather is getting hot, and everyone is starting to eat yogurt. The bread machine version of yogurt tastes great, but it consumes a bit of electricity. It has to be run for 8-10 hours. I really can’t bear the electricity bill. This time Jingjing’s mother taught Dudu the rice cooker version of yogurt. It’s really delicious, doesn’t consume electricity, and is super energy-saving. It’s really good. If you like it, everyone should give it a try...

Tags

• dessert
• drinks
• children
• afternoon tea
• summer recipes
• cold water
• old yogurt
• pure milk
• fine sugar

Ingredients

Steps

1. 1 Put the yogurt cup into the rice cooker, pour in boiling water, and sterilize at high temperature

   

2. 2 After the pure milk is heated to 70 degrees, it is naturally cooled to room temperature

   

3. 3 Pour pure milk into the cooking bowl

   

4. 4 Pour in the old yogurt (this old yogurt is a portion left over from the last time I made yogurt, as a primer for making yogurt this time)

   

5. 5 Add caster sugar

   

6. 6 Beat the sugar with egg beaters until completely dissolved

   

7. 7 Let the sterilized rice cooker and pudding bottle come to room temperature, then add cold water and pour in the yogurt liquid

   

8. 8 Cover the small bottle caps one by one, close the rice cooker, press the keep warm button, until the water temperature becomes a little warm to hot (about 35 degrees), turn off the power, and ferment at low temperature for 11 hours to get thick homemade yogurt...