I've been making my own yogurt for years and have developed my technique with easy DIY in mind.Home made yogurt is so much cheaper than store bought stuff as all you need is milk and a little starter (left over from a previous batch).
Make sure the steam hole in the rice cooker lid is of a wide enough diameter to allow the insertion of the thermometer stem. (Or that your thermometer arm is narrow enough to pass through the cooker lid eyelet).
My cooker takes 3 litres of milk...and makes 3 litres of yogurt. It lasts us a week. I used to make larger quantities but fresh yogurt will start to 'go off' after 10-14 days. Best to treat it like milk with a limited shelf life.
There is no need to stir. Just keep checking back to monitor the temperature as it rises.
Chris' Yogurt is good ...so too is Dairy Farmers Greek Yogurt. "Pot set" yogurts are all good. So long as you like the taste. What you want is a reliable culture that's still very much alive. You can also add any probiotic strain you may have if you want -- such as from a probiotic supplement (just screw open the capsule).But remember, once you've done one batch, it can be used to inoculate the next. Over time the bug mix will be specific to your kitchen just as sour dough strains are.
I use 'Hot Bags' I got from South Africa...but if you wrap up your rice cooker bowl in a beach towel and placed it in an insulated shopping bag you'll get the same effect.
You can decant your yogurt but it can be a messy and wasteful business. It also fosters contamination.The Easiyo insulated yogurt maker containers you can get in the supermarkets are too tall for easy fridge storage...and the lids aren't secure. A rice cooker bowel fits in my refrigerator OK. I recommend that you store as you cook.
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