YOGURTiA’s Functions
Make a wide variety of fermented foods at home with a few simple steps.
With YOGURTiA, anyone can easily make fermented food by simply adding ingredients, setting the temperature, and a timer.
“A memory function that keeps a cooking history and a timer that can be set in 10-minute increments (less than 1 hour) allow for easy and consistent preparation of fermented foods. We are here to help you make your life with fermented foods more enjoyable, delicious and beautiful.”
Change the temperature by every degree
More Accurate Temperature Controls
YOGURTiA uses a microcomputer for precise temperature control and a high output heater for more accurate and stable control over your food.
Easily switch between Fahrenheit and Celsius
Push both temperature control buttons to switch from Celsius and Fahrenheit mode.
YOGURTiA can be flexibly used in any kitchen around the world.
Updates to the timer setting
The timer can be set to 10 minute increments, and the hours can be set to 1 hour increments.
In the case you are setting up the timer for something less than an hour, you can set the timer from 10~50 minutes in 10 minute increments. You can tailor short cooking times to your liking.
Temperature and Time Chart by Menu
| Commercial Yogurt | 104°F/7 hours |
| Homemade Amazake, Salt Koji, Soy Sauce Koji, White Miso | 140°F/6 hours |
| Onsen Eggs | The Inner Container 149°F/40 minutes The Glass Container 158°F/40 minutes |
| Natto | 113°F/24 hours |
With the Memory Function
Controls are simpler and easy to use
A “memory function” is provided for recalling past settings with a single touch. By pressing the memory button, past settings (the last 3 settings you used) are displayed in sequence. This eliminates the hassle of pushing the same settings each time and can be easily done with the touch of a button.
A buzzer to let you know fermentation is done
A buzzer notifies you when it is done, making it easy to know when the fermentation process is finished. The buttons also have an operation sound to reduce errors and make it easy for anyone to use. The buzzer and operation sounds can be switched on and off.
What is the glass pot?
The glass pot was made in collaboration with HARIO
The glass pot was jointly developed with HARIO, a heat-resistant glass manufacturer established in 1921.
HARIO and TANICA’s technological expertise has developed safe and easy-to-use glass containers, manufactured at a heat-resistant glass factory in Japan.
Odor and Scratch Resistant and Long Lasting
The glass containers are resistant to odors and scratches, making them useful for making natto, miso, soy sauce koji, and amazake. They are also recommended for those who are sensitive to the smell of plastic containers.
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Odors will not transfer even in the refrigerator
You can use thermal disinfection to disinfect the glass container as is.
The container is made of heat-resistant glass and can be sterilized in a microwave oven or boiling water. Heat-resistant glass is resistant to sudden temperature changes and suitable for sterilization in microwave ovens.
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Heat Resistant Temperature Difference 248°F
Pursuit of Praticality
Quick-screw system for easy locking. The tiltable handle lid makes it easy to place in a refrigerator. The measurement marks are printed in red for high visibility.
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Convinience◎ Maintenance◎
The galss container can be refeigerated.
After making yogurt, natto (fermented soybeans), soy sauce koji, etc., you can store them in a glass container in the refrigerator. There is no need to replace them with another container.
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No Replacements, Just Reliability
Q&A
Yogurt
Can I make Yogurt using store-bought Yogurt?
Yes, you can. If you use commercially available Yogurt as a starter, use plain Yogurt that has a white appearance and does not contain fruit or jelly.
If you use Yogurt that contains agar, gelatin, etc., the finished product may be runny. Also, there are types of Plain Yogurt that are difficult to solidify.
Can I make Yogurt using Soy milk instead of cow’s milk?
Yes, you can. Please use Soy milk with a Soy solid content of 6.5% or higher.
Caspian Sea Yogurt may not solidify easily.
What is the shelf life of the finished Yogurt?
The recommended shelf life is one week in the refrigerator.
After opening the top Lid of the Inner Pot without holes, please consume the finished Yogurt as soon as possible.
If you notice any strange smells or appearances, discard it without eating it.
Homemade Amazake
The surface of the Homemade Amazake has changed color…
The browning of Homemade Amazake is thought to be a phenomenon caused by the maillard reaction. The maillard reaction is when amino acids derived from soybeans, rice (wheat), etc. react with sugar to produce a brown pigment. This reaction is the main reason why rice miso has different colors and shades depending on the brand.
Also, if the Homemade Amazake or shio/Salt Koji turns gray, this is thought to be due to the influence of melanin. It is safe to eat, but if it has a strange smell or taste, it may have been contaminated with bacteria, so in that case do not eat it and throw it away.
The Homemade Amazake isn’t sweet…
If you add Rice Koji while Steamed rice is still hot, the enzymes will be not be activated and the Steamed rice may not become sweet. Add water first, and then add Rice Koji once the Steamed rice has cooled. The sweetness may increase if the fermentation time is extended. Also, the sweetness and flavor will vary depending on the type of Koji, so try using different types of Koji.
What is the shelf life of Homemade Amazake?
It will keep for about a week in the fridge and up to three months in the freezer.
Sold separately (coming soon)
This is a list of accessories compatible with TANICA YOGURTiA.
Additional options
Glass Pot
Replacement Accessories
We recommend replacing accessories on a regular basis.
Handle Lid (PP resin)
Handle Lid w/holes
(PP resin)
Inner Lid (PP resin)
Glass Pot
(Heat-Resistant)
Main Lid (ABS resin)
Yogurt spoon
(PP resin)
Glass Pot Attachment
(Elastic resin / PP resin)
Onsen Eggs Stand
(PP resin)
Recipe Book
AC adapter
Supplies
Tanica Electric’s original Yogurt Starter, Amazake Enzymes, and dried rice koji are available.
TANICA Yogurt Starter
A yogurt starter containing four types of lactic acid bacteria. It is highly praised for its very mild acidity and smooth, creamy texture.
Amazake Enzymes
An enzyme extracted from koji mold, specially designed for making amazake. Simply mix cooked rice with water and set it in the fermenter to easily make non-alcoholic amazake.
Drided Rice Koji
It is a dry and granular rice koji. It has high enzyme activity and is ideal for making fermented foods such as miso and amazake.