> yogurt requires a constant temperature over a specific length of time.
No it doesn't. I make perfectly good yoghurt in an old glass vacuum flask by heating a litre of milk to 80 C, allowing it to cool to 50 C, adding 60 g of live yoghurt, pouring it into the vacuum flask, putting the lid on and leaving it overnight.
>One of the key differences between the Japanese and Chinese rice cooker is that the latter has a glass lid, which Chinese cooks demanded so they could see when to add sausage.
The average Chinese rice cooker looks exactly like the Japanese ones. Cookers with glass lids exist but are uncommon in China. In fact if anything, I've most often come across those glass lid ones in the West, not in East Asia. Also the sausage part is so random, lol.
The article is badly researched. A couple of years ago I'd have said I'm shocked a university professor wrote this, but frankly at this point it's to be expected.
in india, people don't even measure the temperatures as you mentioned.
we just boil the milk (to sterilize it), let it cool some amount, put in the curd (indian english term for yogurt, dahi in hindi, thayir in tamil) starter (which is just curds from a previous batch), mix, and leave it covered for a while, typically overnight, anywhere in the house, or in a cooler or warmer part, depending upon your location and ambient temperature. the milk automatically sets, by the action of the bacteria, and becomes curd.
nothing to it. even kids can make curd.
Vinegar and alcohol in grape juice are two factions fighting for supremacy by trying to poison each other to death.
Those still exist, or do you just mean the interior light bulb?
Once you make a few batches, you can usually eyeball it, different milks will act subtly different at temperature. Heating also changes how milk components can consumed by the cultures. I get milk from a farm that doesn’t homogenize it the same way as store stuff - the skin develops on the surface sooner.
Personally, I prefer to use a yogurt maker that keeps it at a consistent temperature. But you can make great yogurt in a variety of lower tech scenarios.
https://news.ycombinator.com/item?id=42029736
:)
I don't measure it to 80C, just heat milk until it breaks then switch off and let it cool. I didn't have a thermometer when I first made it, but now I might measure that it had cooled enough. I wouldn't say it has to be as hot as 50C, you just probably don't want it hotter, so if you're making it without just let it cool to tepid, feeling warm to the touch, then add whatever you're using. Cheese similar, just more specific cultures.
(And I suppose if you really get into it, the specific temps and holding them thing is a lot more true for cheeses - or rather for different types - than it is for yoghurt.)