The easiest vegan rice yogurt drink using Korean rice culture “Nuruk”.
Korean Makgeolli is well known milky white rice base alcohol beverage, which has a light sweetness and fresh sour yogurt-ish flavor. I love the taste of it but I am not very much of an alcohol drinker.
It can be a perfect daily vegan probiotic drink for gut health and to boost your immune system if Makgeolli doesn’t contain alcohol. Yet there’s no such a “non-alcoholic” Makgeolli in Korea. So, I make this healthy drink myself at home. Surprisingly it’s really really easy to make.
Different from Japanese Rice culture “Koji”, this Korean culture “Nuruk” doesn’t behave difficult in terms of temperature control and ratio for fermentation. You don’t need to worry too much about a specific environment to make the culture work.
Preparation is only to make a small amount of rice porridge. Set it at night, you get to drink the freshest vegan probiotic yogurt first thing in the morning!
If you want to try dealing with pickier Japanese culture, try this recipe. Remember, Japanese Rice Yogurt is much sweeter. Japanese Rice Yogurt; Amazake, Recipe
Korean Non-Alcohol Makgeolli
- 1/2 Cup of White Short Grain Rice
- 3 Cups of Filtered Water
- 1/2 Cup of Korean Rice Culture (Nuruk)
I use traditional Nuruk which retains rice shape but it is available only in Korea. I find powder form of Nuruk in the U.S. and it should work, you can even skip the blender work.
- Prepare 1:6 rice porridge with rice and water.
- Cool the porridge down to 60°C. Temperature that is 60°C and above will kill the culture.
- Mix the culture into porridge and stir well.
- Ferment the mixture between 40°C to 60°C for 8~10 hours.
- Stir well again, that’s it! If you like smoother texture, use blender.
- Store in air tight container in the refrigerator and consume within a few days recommended.