This kind of yogurt is very thick and can be processed into cakes, bread, yogurt dissolved beans and so on …
Directly put it in a glass bottle for fermentation, which is convenient for sale.
Delicious, at least I personally like it!
Do it quickly!
Materials?
400 grams of whole milk
Cream100g
35 grams of fine sugar
0.5g sour milk powder.
Yogurt, homemade yogurt, thick and mellow?
Sterilized glass bottles are water-free and oil-free, and other containers are also acceptable. Just pay attention to hygiene! Glass bottles are more convenient to sell! All containers used to make yogurt should be water-free, oil-free and sterile.
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Heat the milk to 40 ~ 45 degrees, not more than 45 degrees.
The quality of milk determines the quality of yogurt.
Milk must be full fat, full fat!
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Add sugar to melt, and the amount of sugar can be increased or decreased according to your own taste.
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Add bacterial powder to melt. One gram of this bag of mushroom powder can make one liter of milk. Half of our 400g milk is 0.5g!
Recently, I found that there is a kind of mushroom powder that is particularly delicious, and it is delicious without cream. A treasure found "Yougu mushroom powder" and reported it to the beautiful goddess sutra. There is a group purchase price, so it is recommended to use a green box and a yellow box. Just change the cream into milk.
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Add whipped cream and mix. You can use better brands of cream, and different creams have different tastes and tastes. Everyone can try it and increase or decrease the amount of cream according to their own taste.
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After adding cream, the temperature of milk will drop, and we will heat it to 40 ~ 45 degrees again.
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Pour it into the bottle while it's hot.
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Put 40 ~ 45 degrees warm water into the fermentor, about two fingers high.
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Set the yogurt fermentation function. I'll show you the picture as soon as mine is put in and fermented. By the way, fermented yogurt must be refrigerated before eating. It's not delicious when it's hot, and it will last for about 3 ~ 5 days.
If it is a fermentation box, set 42 degrees for fermentation for more than 6 hours, and the longer the time, the stronger it will be.
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Can eat, delicious!
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