Adventures of an American Seoul-Sister

Adventures and Observations of an American Seoul-Sister

Sunday, September 25, 2011

Cooking in Korea: Rice-Cooker Yogurt

It's really difficult to find affordable, plain yogurt in Korea.  So far, I've found mostly sugary yogurts and one brand of overpriced plain yogurt (about $3 USD per cup).  I came across this idea when searching for alternative uses for the rice-cooker that came with my apartment (since I'm never go to make rice in it, rice already being the easiest thing to cook on the planet).  I've been making my yogurt at home ever since.  Now, I can make about 10 cups of yogurt for $3!  Plus, I know exactly what is in my yogurt--no refined sugars or other mystery ingredients.  Here's how to make it:   

Fill your rice cooker with fresh milk (우유).  At the same time, set aside about a cup of plain yogurt so that it can warm up to room temperature while the milk heats.  The first time you make this, you will have to shell out for store-bought yogurt.

Set the cooker on heat.  Close the lid.  Check on it every few minutes.  If you are the forgetful type, you can set it to the "keep warm" setting, it just takes longer to heat the milk.

Heat the milk until it is hotter than bath water but not too hot.  It's the right temperature when you can keep your clean pinky finger in the milk for 10 seconds without burning your finger.  Unplug the machine.  Stir the yogurt into the milk.  If the yogurt is not perfectly at room temperature, it's not a big deal.  Stir it in anyway.  Close the lid, and leave it closed overnight or while you are at work all day.  Don't open the lid to check on it!  You will only lose the heat needed for the yogurt bacteria to grow, and you risk ruining the batch.

About 8 hours later, open your rice cooker and see all the wonderful yogurt you've made.  Transfer it to a jar or other airtight container and refridgerate.  If you like your yogurt sweet, add honey or a thawed package of frozen berries. 


  1. Whoa, that's wildly simple. Thanks.

  2. what kind of yogurt we should use??

  3. and how is the finall texture of the yogurt?

  4. and how is the finall texture of the yogurt?