Making yogurt with the rice cooker

Yes. I found the official Comfee MB-FS5077 manual, and this model is particularly easy because the Yogurt program is specifically designed to put the milk directly into the inner cooking pot.

For your 1½ gallons of milk

1. Heat the milk

• Put the 1½ gallons of whole milk in a saucepan.

• Heat to 180°F, stirring so it doesn’t scorch.

• Let it cool to 115°F. The manual specifically calls for 115°F before adding the starter.

2. Add your starter

• Add your approximately 1 cup of plain yogurt with live cultures.

• Stir thoroughly.

3. Put it directly in the Comfee

• Make sure the inner metal cooking pot is clean and dry.

• Pour the entire milk/starter mixture directly into that inner pot.

• You do not put the milk in separate jars inside the cooker. The Comfee instructions specifically say to pour the mixture into the inner pot.

4. Program it

With the cooker sitting at standby:

MENU → Yogurt → +/− → START

The Yogurt setting defaults to 8 hours and can be adjusted from 6 to 12 hours.

For your first batch, I’d use 8 hours.

So the sequence is:

MENU → select YOGURT → leave at 8:00 → START

The Yogurt and Start lights should remain on, and the display will count down.

One correction to what I told you earlier

The incubation itself does not need airtight containers. The Comfee manual says to transfer the finished yogurt to an airtight container for refrigeration after incubation. It also specifically says not to leave the finished yogurt in the rice cooker.

So for your batch:

180°F → cool to 115°F → add starter → directly into Comfee inner pot → Yogurt 8 hours → refrigerate in covered/airtight containers.

And don’t turn on the oven—the Comfee is doing the temperature-controlled incubation for you.

Official Comfee MB-FS5077 manual (PDF)⁠