In the states I have a full kitchen and kitchen gadgets and more importantly space for kitchen gadgets. Here I have no kitchen gadgets and no space to store them.
BUT, I love making yogurt. I’ve had success with all sorts of methods, including sous vide to maintain a temperature, a crockpot wrapped in towels, and a heating pad / blanket.
Here I’m wondering if I could get away with sticking a bowl or milk and yogurt under my kotatsu overnight.
What do you think? Anybody try this?
**edit**: OK, giving it a shot.
https://imgur.com/a/d2PMxZY
* 650g of milk
* ~100g of yogurt (if google translate isn’t misleading me, there should be some live bacteria in here) – this is quite a bit of yogurt as far as the ratio goes, but we’ll see
* scald the milk for ~10 minutes, then let it cool off a bit until it’s just warm
* under the kotatsu. I’ll probably take it out before I go to bed, which really isn’t enough time, but I don’t feel like leaving the kotatsu on over night. So it’ll probably be around 10-11 hours of fermentation.
* I have a cheap ニトリ kotatsu that doesn’t have temp control, so it’s just “on”
**edit 2**: OK, success. Yogurt is great. I could have probably taken it out after 8 or so hours, as it was I took it out around 10 hours after I put it in.
https://imgur.com/a/HdDESIC
by kevysaysbenice