Korean Job Discussion Forums

[mithridates]

I wish I had known about this earlier as I eat a horrendous amount of the stuff a day, but I only just found out last week thanks to a friend of mine who makes her own, and it tastes the same.
Today my yogurt maker came in, only 33000W and it makes seven portions from a litre of milk and a small thing of drinkable yogurt. I think that after this batch is done I'll be able to just take the last portion and mix it in with the next litre of milk.

Ready in about six more hours.

[Ya-ta Boy]

What did you get for W33,000? I've been using one of those plastic jars with red lids you see everywhere. Should I up-grade?

[mithridates]

It looks a bit like a rice cooker and it's electronic. There are seven glasses with lids and that's where you put the yogurt in. After that they all go in the fridge.

[Ya-ta Boy]

Electric, hunh? Now I'm in a quandary. Would my yogurt be happier in a pricier hi-tech electric gadget or in their low tech clear plastic jar where they have a view of what's happening around them? Hmmmm... And then there is my ego. Can I let mithridates one-up me in the yogurt making department of life? This is going to take some thought.

[Tiberious aka Sparkles]

I'm disappointed. I thought this was a thread about sex.

Sparkles*_*

[mithridates]

It is about sex. Now keep that in mind and read the thread again. Looks different this time, doesn't it?

[Hollywoodaction]

[Tiberious aka Sparkles]

[kimchikowboy]

Now you're ready for cheese.
http://biology.clc.uc.edu/Fankhauser/Cheese/Making_Laban/Labneh.htm
It's actually easier than it looks here. Some say it is similar to cream cheese, but I don't think it is that similar. Much healthier, though.
Congrats on the new hobby.

[Ya-ta Boy]

Good tip, kimchicowboy. I did something like that once, without salt, to make ricotta for my lasgna.

Does anyone else make sausage? I make hot Italian sausage for spaghetti and andouille sausage for gumbo. It's surprisingly easy, once you locate the spices.

[tzechuk]

Mirth, I posted the same thing in Q&A. My question is, where do you get culture? Or are you using *bulgaris*? Also... what does your look like? Why is it 33,000? Mine is only 20,000.. lol..

[Ya-ta Boy]

tzechuk,

I buy 'classic' yogurt (it's the unflavored kind) and use that as the starter culture.

[mithridates]

So now that I've made one batch I can just use it in the next one, I assume?

Yesterday I used plain Bulgaris.

Tzechuk, the Q&A forum is like this:

[tzechuk]

Heehee ,... you are right, Mirth. It does look a bit like that.

And for your question, yes, I am told that once you've made one batch, just put it in for the next batch.

[desultude]

Okay, here is good news for those of you who don't want to spend the 33,000, or give space to another appliance in your 8 pyong apartment:

I make yoghurt this way:

Take a heating pad and a towel and a small box. Place the heating pad in the bottom, the towel on that, and your container of yoghurt mixture on the towel- any sort of jar, or those nice sealed plastic containers you get for service with tofu will do just fine- wrap the towel over the yoghurt, close the box and turn the heating pad on low, and you will have yoghurt in 6 hours or so. A deeper box with a lightbulb will do fine also.

Be sure to check that the yoghurt you use for a started has no sugar at all in it.

For a really killer yoghurt, use whole milk mixed about 80-20 with unsweetened cream. Yowza!

I've been meaning to test the rice cooker on the "keep warm" function. If the temp is not too high, I think it will work.