500 ml of whole milk and 80 ml of liquid yogurt.

Production process:

1, liquid yogurt+milk (direct method) and liquid yogurt+milk powder+whipped cream+milk were used to make yogurt, and the morphology and taste of the two were compared. The former is the same as the old yogurt used for the first time, with refreshing taste and white color. The latter is pasty, with strong flavor, rich fragrance, milky white color and yellowish color.

2, liquid yogurt+milk, stirred after solidification, constantly dripping yogurt, showing a wiredrawing effect.

3. Tips:

1. The container must be boiled or baked for disinfection to ensure that it is oil-free and water-free.

2. Sealed milk can be directly made into yogurt. If it has been unsealed, it should be boiled in a pot to 60-70 degrees, boiled slightly, cooled, and then mixed with yogurt.

3. After the yogurt and milk are mixed evenly, the taste is better after sieving.

4. Due to the different temperatures in different places, if the yogurt has not solidified for 8 hours, the bread machine can be extended to 9 hours or 10 hour.

5. Original yogurt, which tastes sour after being made, needs to be seasoned with sugar or jam.

6. It is best to choose whole milk, semi-fat milk and skim milk, and the effect of making yogurt is weak.

7. You can keep a small portion of yogurt. Make a starter next time, mix it with milk and continue to make yogurt.

8. I only make plain yogurt, but I can put sugar, usually 3%-5% of the total.

Second, homemade yogurt

Ingredients: 500 ml (g) of whole milk, 50-80 ml (g) of liquid yogurt, 5 g of milk powder and 40 g of whipped cream.

Production technology; '

1. Prepare materials, boil and disinfect small pots and glass bottles, and dry them.

2, milk and yogurt (or other materials), fully stir evenly (first mix a little milk with yogurt, milk powder, whipped cream, and then pour the rest of the milk).

3. Sieve the mixture and pour it into the bottle.

4. Put it into a yogurt machine, rice cooker or bread maker, start the yogurt mode and ferment for about 8 hours.

5. Let it cool and eat it directly. Add sugar, fruit or jam to make it taste better.

6. If you can't finish eating it, keep it fresh in the refrigerator for 3-4 days.

Third, Bifidobacterium factor yogurt

Materials: Pure milk (800 ml) light cream (80 g) white sugar (50 g) Bifidobacterium factor sour milk powder (1 bag).

Production process:

1. Boil the yogurt cup of the marble automatic frequency intelligent health pot imported from BOTHFOX/ Double Fox for sterilization, and then take it out to dry.

2. Pour the pure milk into the sterilized milk tank, add the white sugar, and stir while heating with low heat.

3. When the milk is heated to 42 to 45 degrees, turn off the fire.

4. Pour in the whipped cream and stir well, then add the Bifidobacterium sour milk powder.

5. Stir while adding, so that the Bifidobacterium acid milk powder is evenly distributed.

6. Pour into the yogurt cup.

7. Add an appropriate amount of warm water of 40 degrees Celsius to the imported marble self-frequency intelligent health pot of BOTHFOX/ Double Fox, and put it into the yogurt cup.

8. Warm water is better than half a cup of yogurt.

9. Turn on the power supply, start the heat preservation function, and the display will show the real-time water temperature.

10, about 8 hours later, take out the fermented yogurt and put it in the refrigerator for one night, which will have a better flavor.

Fourth, lavender yogurt jelly

Ingredients: whole milk (200ml) plain yogurt (200ml) refined sugar (60g) gelatin tablets (5g) lavender (3g).

Production process:

1, prepare the required raw materials.

2. Gelatine tablets are soaked in cold water in advance; Put the milk and lavender in a pot and heat it on low heat. Stir and cook until they are about to boil. Turn off the heating.

3. Cover and leave it at room temperature to keep the fragrance of lavender.

4. When the temperature is about 50 degrees, add the soaked gelatin tablets, stir and melt, and filter out lavender.

5. After the milk is at room temperature, add the frozen yogurt.

6. Stir evenly to form a smooth yogurt liquid.

7. Pour into a mold or measuring cup.

8. Use kitchen paper towels to remove the foam on the surface, cover with plastic wrap and refrigerate for more than 4 hours.

Five, jam yogurt pudding

Ingredients: milk 150g yogurt 300g jam (blueberry) 60g gelatin tablets 4g fresh fruit.

Production process:

1. Prepare raw materials, wash strawberries and cut into pieces for later use, and soak gelatin in cold water until soft.

2. Boil the milk until it is about to boil, let it stand for 5 minutes, add the soft bright film (soak the bright film in cold water to remove the fishy smell), and slowly stir to melt it.

3. Add yogurt and stir.

4. Add the jam and stir (if the jam is thick, mash it in advance).

5. Stir the mixed juice of jam and yogurt.

6. Chopped fresh fruit is spread on the bottom of the cup.

7. Put the jam yogurt into the cup several times and refrigerate until it is solidified.

8. Decorate with a little mint leaves and blueberries.

Six, red bean yogurt ice cream

Ingredients: 220g of cooked red beans, 270g of yogurt and 40g of fine sugar.

Production process:

1, the ice cream machine was put into the refrigerator 24 hours in advance and frozen.

2. Put the cooked red beans and fine sugar into the container.

Step 3 add yogurt

4. Beat well with a blender and refrigerate for 30 minutes.

5. Pour the frozen red bean yogurt liquid into the ice cream machine for 8-9 minutes (the ice cream liquid will expand when it is cold), and insert the ice cream stick.

6. The whole operation process of the freezer compartment of the refrigerator: take out the mold vertically for eating 15 minutes after the first stick insertion, 25 minutes after the second stick insertion and 30 minutes after the third stick insertion. The ice cream made quickly has no sense of ice residue and tastes very good. Do three groups at a time at most, a total of nine groups.

Seven, mango yogurt popsicle

Ingredients: milk150g, whole egg, 2 white granulated sugar, 50g, homemade yogurt, 80g, mango, 3 whipped cream, 200g.

Production process:

1. Pour the milk into the pot, add the eggs and sugar, and stir well.

2. Put the pot on the stove, heat it with low fire, stir it while heating, and heat it until it is slightly boiling. Turn off the fire immediately after the milk and egg liquid thicken, take it out and put it in a box, which is the egg milk paste.

3. Cool the cooked custard, put it in the refrigerator for one night, and then prepare other materials.

4. Beat the whipped cream to about 6 to easily draw the distribution of lines.

5. Peel the mango and cut it into pieces, and add it to the blender with yogurt and mix well.

6. Add the frozen custard and whipped cream into the blender and mix well.

7. Pour all the stirred materials into the container, put them in the refrigerator for quick freezing and cold storage, and stir them with electric egg beater for 3 minutes every 15 minutes. After 45 minutes, when the ice cream liquid becomes very thick, put it into the popsicle mold and freeze it, and you can eat it at any time.