Making Yoghurt in my Rice Cooker | Homemade creamy yoghurt recipe

In a saucepan, heat the milk over medium heat until it reaches 180°F (82°C), stirring occasionally.

Remove the saucepan from heat and let the milk cool to about 110°F (43°C).

In a small bowl, mix the plain yogurt with a few tablespoons of the warm milk until smooth.

Stir the yogurt mixture back into the saucepan with the rest of the milk.

If using powdered milk, add it now and stir until fully dissolved.

Cover the saucepan with a lid or a clean towel to keep the heat in.

Place the saucepan in a warm spot (like an oven with the light on) for 6-12 hours, depending on how tangy you want your yogurt.

After the incubation period, check the yogurt for thickness and tanginess.

Once ready, transfer the yogurt to clean containers and refrigerate for at least 2 hours before serving.

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