How to make yogurt in the multifunction rice cooker

Model SR-ZC075

• Heat milk to 190°F (88°C) or above (Do not boil).
• Stir while heating.
• Cool scalded milk to 100 - 105°F. (38°C --41°C)
• Measure 32 Oz of Milk (1 Quart max.).
• Ratio of Milk to Yogurt will be 16 to 1.
  • Example if you use 32 Oz of Milk you will need 2 Oz of plain Yogurt (16:1 ratio).
  • Plain yogurt should contain the following phrase "Contains live active cultures.
• Add 2 to 3 Oz of the cooled Milk to the yogurt and stir.
• Pour the Yogurt/Milk mixture in the remaining Milk and stir.
• Add or pour the total Yogurt/Milk mixture into the pan and insert pan into the Multicooker.
• Close the lid and press [Menu Select] button repeatedly to highlight "YOGURT" on the LED display.
  • 8 Hours (cook time) will flash and [Start] button will begin to flash as well.
• Press [Start].
• Immediately after 8 hours , transfer Yogurt into a clean and sanitized container, cover and refrigerate.
• Keep Covered,refrigerate for up to 5 days.

Model SR-ZC123

1. Heat milk to 190ºF (88°C) or above (Do not boil).
2. Stir while heating.
3. Cool scalded milk to 100-105°F (38-41°C).
4. Measure 500-1000 g of pure milk, well mix with 1g yogurt starter.
5. Place the milk with yogurt starter mixture into the pan and insert the pan into the multicooker.
6. Closed the lid and press “MENU” button repeatedly to highlight 8 hours (cooking time) will flash. “YOGURT” on the LED display.
7. Press “START”.
8. Immediately after the 8 hours, transfer yogurt inter a clean and sanitized container, cover and refrigerate.
9. Keep covered, refrigerate for up to 5 days.