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Sakura Multifunction Rice Cooker by Yum Asia
5. In a separate bowl, beat egg whites until foamy. Gradually add sugar until whites begin to hold their shape as a
meringue.
6. Gently fold meringue into the cream cheese mixture – do this very, very slowly (this makes sure the
cheesecake stays nice and light).
7. Pour the batter into the inner cooking bowl and hit the bottom with the palm of your hand several times to
release the air bubbles in the batter. Place the inner cooking bowl into the rice cooker and close the outer lid.
8. Press the MENU button and select the CAKE menu setting. Press the START button and set to the cooking of 60
minutes.
9. When baking completes, allow to cool then place hand on top of cheesecake inside pan and carefully tip out,
then slip it onto a ready-made sweet pastry case or onto a biscuit base.
This fudge cheesecake can be cut into portions and frozen successfully.
7.2 YOGHURT
Sakura’s ‘YOGHURT’ function takes all the hard work out of making perfect, delicious yoghurt. You can use this
setting for dairy or non-dairy yoghurt as long as you have the required starters and milk.
BASIC DAIRY YOGHURT
110g of plain, live yoghurt (if you want to use probiotic yoghurt, this is ok too) - this is your 'starter'
400ml of UHT full fat milk (UHT is best as it has already been heated to a high temperature)
1.
Combine the yoghurt and the milk together and place in the inner bowl of Sakura.
2.
Close the lid and select the yoghurt setting – the clock will flash on 8 hours. You can reduce the cooking
time down to 6 hours or up to 12 hours; the longer the cooking time, the thicker the yoghurt, the shorter
the cooking time, the thinner the yoghurt.
3.
After cooking, Sakura will beep but won’t switch to keep warm. Allow the yoghurt to cool and decant into
containers to keep in the fridge.
This yoghurt should last 7 days and you can save some of this yoghurt to make your next batch (best used within
7 days for this, so the bacteria is fresher).
Alternative starters
Instead of the plain, live yoghurt you can also use specialised starters that you can buy in powdered form from
health food shops and online.
Surprisingly, you can also use chilli stalks (i.e. the green part that holds the chilli to the plant which you discard)
as a yoghurt starter. Chilli stalks contain bacteria lactobacillus and 10-15 chilli stalks in place of a yoghurt or
powdered starter work to develop any kind of milk into yoghurt.
Some tips for making yoghurt:
You can use yoghurt pots instead if you prefer, if you do this then fill the inner bowl to half way up the pots with
hot water so the water conducts the heat to the pots.
For non-dairy yoghurts, use a milk which has as few additives as possible (e.g. soy milk without sugar or vanilla,
just soy beans and water should be listed on the ingredients, the same goes for other types of non-dairy milks).
Always add flavour after the yoghurt has finished developing, if you are retaining some to use as your next
starter, set this aside in a separate pot before you add anything else to the yoghurt.
If your yoghurt is too thin next time you may need to add more ‘starter’ and also add 2 tablespoons of full fat
milk powder and mix well with the milk before adding the starter. UHT milk is used because it has already been
heated to a high temperature, but sometimes milk powder and more starter may be required.
For further tips on making yoghurt, please see www.greedypanda.co.uk
