Put the milk in, add some yogurt, and it will be all right overnight, so you don't have to buy yogurt in the future.

The practice of making yogurt with electric pressure cooker, how to make yogurt with electric pressure cooker, electricity

condiments

Pure milk (as long as it is pure) 250ml*2 plain yogurt 100g( 1 box).

Appropriate amount of sugar (add it yourself)

condiments

Clean fresh-keeping box (lunch box, glass is ok, as long as there is a sealed cover) 1.

Yogurt production steps-electric pressure cooker version

1. Pour a box of milk into a clean milk pan, add white sugar, and cook while stirring until it is slightly boiling (60-70 degrees), and bubbles appear on the side of the milk pan. Take out the pan, cut another box of milk and pour it into the cooked milk, stir well and cool it to 30-40 degrees.

2. Pour the cooled milk into a sterilized, oil-free and waterless fresh-keeping box, then pour the original yogurt, stir it evenly with a clean, oil-free and waterless spoon, and cover it.

3. Wash the electric pressure cooker and drain the water. The water will probably reach the level of the crisper. If it is too high, it will be broken if it overflows into the box. Leave the lid open, press the cooking button (or any other burning button), wait until the water is hot enough to smoke on the surface, try to touch it with your hands, about 40-50 degrees, and adjust the temperature to keep warm. Put the fresh-keeping box in and cover it. Keep the temperature for 7-8 hours.

4. Put it in the refrigerator for more than 3 hours to passivate it, which is more condensed and tastes better.

skill

It should not be difficult to master several points: 1. When the milk is heated to almost 60-70 degrees, small bubbles can appear on the side of the pot. If you heat too much, you will be afraid of nutrient loss; 2. It's best to scald the milk box in water for disinfection, so as to avoid the influence of bacterial growth on fermentation. 3. The water temperature in the electric pressure cooker should be about 40-50 degrees, and the electricity should be continuously energized for 7-8 hours. 4. Put the fresh ice for a few hours after finishing, and the taste will be better.

How to use the yogurt stand of Supor electric pressure cooker

At a constant temperature of about 37 degrees, put in lactic acid bacteria powder and pour in fresh milk. There must be no cold water or oil in the liner, and it must be scalded with boiling water before use. The function is similar to yogurt machine. Different types of pressure cookers are used in different places. Please find out the installation steps of the product instruction manual to operate.

I just made yogurt with a household electric pressure cooker. Maybe the pot is too hot 10 for a few minutes or 20 minutes. Can I still eat?

It seems that your method has failed and you can't eat it. When making yogurt, you have to keep stirring to adjust the temperature. If you cover the pot for 10 minutes, it is easy to overcook it. I won't simply do it. Mine is the old and stupid method, that is, the home-cooked method. See if it works. If there is a machine to make yogurt, it will be much simpler, very convenient and fast.

The usual practice is as follows:

You must buy a bottle of yogurt as a starter, that is, a strain. This bottle of yogurt is 200 grams, which can make 4 bags of fresh milk.

Note: The ratio of yogurt to fresh milk is 1: 4. That is, a bottle of 200 grams of yogurt can be matched with four bags of 220 ml of fresh milk.

We also need to prepare white sugar, the proportion of white sugar is generally such a spoonful, and a bag of milk is enough.

First, boil the milk. Emphasize that the pot must be clean, and aluminum pot and stainless steel pot can do the same. Never use an iron pan or oil. Otherwise, the yogurt will go bad easily. Put sugar when the milk is about to boil, and it will be burnt first. The ratio is a bag of milk and a spoonful of sugar. Stir constantly after adding sugar to avoid burning the pot. After the milk is boiled, you can turn off the fire. After the fire is turned off, it should be dried, and it should be dried to about 40 degrees. At this time, we use a pressure cooker to make water. Use the time of drying milk to make water in the pressure cooker, so that when the milk is dried to about 40 degrees Celsius, the water in the pressure cooker just burns to about 40 degrees Celsius. Don't walk away when you are sunbathing, always touch the pot. If the milk is too cold, it won't ferment; if it is too hot, it will kill the yeast. So how can we master this temperature? If you are a novice, you may wish to measure with a clean thermometer. When you have experience, you can feel it with your hands. When you put your hand on the pot, it won't burn your hand. At this time, the temperature is almost 40 degrees Celsius. Then pour the yogurt in. When pouring yogurt into it, be sure to keep stirring and stir evenly. Stir well and pour the milk into the bottle, but the bottle must be clean. Then tighten the cover. This bottle of milk has been packed. Let's look at the water in the pressure cooker now. Water temperature is also needed. It must be heated, as long as it doesn't burn your hands when you put it in.

The water temperature of the pressure cooker is also required to be around 40 degrees Celsius. You can measure it with a thermometer or feel it with your hands. When your hands feel hot but not too hot, you can turn off the fire. Then put all the bottles in the pressure cooker. Next, cover the high-pressure pot tightly and press the safety valve. Be careful, don't burn, just stew for two hours. After 2 hours, the yogurt can be taken out of the pot, cooled and put in the refrigerator, and you can eat whatever you want.

How to make yogurt with Galanz electric pressure cooker

Put the milk in, add some yogurt, and it will be all right overnight, so you don't have to buy yogurt in the future.

How to make acid with electric pressure cooker yogurt baking powder

Very simple, add pure milk and strain sugar, stir together, and then continue fermentation at 42℃; Yogurt should be eaten half an hour after meals, and the main function of yogurt is to moisten the intestines and relax the bowels, maintain intestinal health and nourish the stomach; Homemade yogurt, the first choice is beneficial bacteria.

How to make yogurt with Galanz electric pressure cooker yb4062

material

Ingredients: 500g milk, 50g plain yogurt, tools: 1 sealed fresh-keeping box, 1 spoon, 1 rice cooker, and accessories: boiled water and clear water.

working methods

1. Fresh-keeping box+lid and spoon are washed and scalded with boiling water.

2. Add water to the rice cooker and heat it until the wall of the cooker is slightly hot. Pour 500g milk into the fresh-keeping box, sit in the hot water of the rice cooker, cover the lid and heat the milk to warm.

3. Take the fresh-keeping box with milk out of the rice cooker, cover it again, and add 50g yogurt to the milk.

4. Stir the milk and yogurt evenly with a spoon.

5. Cover the crisper.

6. Put the fresh-keeping box into the rice cooker, cover the lid, turn off the power and ferment for 12 hours.

This is the original yogurt without sugar and other additives! If you like sweetness, add a proper amount of honey and mix well, and it's ok)

Can you make yogurt with an electric pressure cooker?

It seems that your method has failed and you can't eat it. When making yogurt, you have to keep stirring to adjust the temperature. If you cover the pot for 10 minutes, it is easy to overcook it. I won't simply do it. Mine is an old and stupid method, a home-cooked method. See if it works. It would be much easier if there were a machine to make yogurt, which is very convenient and fast. The usual practice is that you must buy a bottle of yogurt from outside as a starter, that is, a strain. This bottle of yogurt is 200 grams, which can make 4 bags of fresh milk. Note: The ratio of yogurt to fresh milk is 1: 4. That is, a bottle of 200 grams of yogurt can be matched with four bags of 220 ml of fresh milk. We also need to prepare white sugar, the proportion of white sugar is generally such a spoonful, and a bag of milk is enough. First, boil the milk. Emphasize that the pot must be clean, and aluminum pot and stainless steel pot can do the same. Never use an iron pan or oil. Otherwise, the yogurt will go bad easily. Put sugar when the milk is about to boil, and it will be burnt first. The ratio is a bag of milk and a spoonful of sugar. Stir constantly after adding sugar to avoid burning the pot. After the milk is boiled, you can turn off the fire. After the fire is turned off, it should be dried, and it should be dried to about 40 degrees. At this time, we use a pressure cooker to make water. Use the time of drying milk to make water in the pressure cooker, so that when the milk is dried to about 40 degrees Celsius, the water in the pressure cooker just burns to about 40 degrees Celsius. Don't walk away when you are sunbathing, always touch the pot. If the milk is too cold, it won't ferment; if it is too hot, it will kill the yeast. So how can we master this temperature? If you are a novice, you may wish to measure with a clean thermometer. When you have experience, you can feel it with your hands. When you put your hand on the pot, it won't burn your hand. At this time, the temperature is almost 40 degrees Celsius. Then pour the yogurt in. When pouring yogurt into it, be sure to keep stirring and stir evenly. Stir well and pour the milk into the bottle, but the bottle must be clean. Then tighten the cover. This bottle of milk has been packed. Let's look at the water in the pressure cooker now. Water temperature is also needed. It must be heated, as long as it doesn't burn your hands when you put it in. The water temperature of the pressure cooker is also required to be around 40 degrees Celsius. You can measure it with a thermometer or feel it with your hands. When your hands feel hot but not too hot, you can turn off the fire. Then put all the bottles in the pressure cooker. Next, cover the high-pressure pot tightly and press the safety valve. Be careful, don't burn, just stew for two hours. After 2 hours, the yogurt can be taken out of the pot, cooled and put in the refrigerator, and you can eat whatever you want.

How does Midea rice cooker make yogurt?

Cup or bottle with sealed lid, yogurt, fresh milk, spoon.

1. Wash the container and boil it for disinfection.

2. Add a proper amount of sugar to the milk, boil it, cool it to 35-38 degrees Celsius, introduce it into a glass or bottle (add two spoonfuls of yogurt, stir it evenly, and then cover the bottle tightly. Yogurt: milk = 1:5), and milk is cultured at 20-30 degrees 1-2 days; Or pour it into a thermos cup for 8- 10 hour.

3OK

I cooked it a few days ago, put it in my electric pressure cooker (bottle), plug it in for insulation, and don't cook it. I estimate that your yogurt has the same function as mine, and then it will be ready in 8- 10 hours.

I made the picture, so I'd better mix it up.

How long does the electric pressure cooker keep yogurt warm?

Some electric pressure cookers are hesitant when the temperature of the insulation gear is too high, so it is difficult to make yogurt. The probiotics needed for yogurt fermentation will die quickly at a temperature above 47℃, and once the probiotics die, yogurt will definitely not be made.

Therefore, the electric pressure cooker must first test how high the temperature of the heat preservation file of the pressure cooker is, and the constant temperature must be lower than 47 degrees Celsius.

I suggest you buy a yogurt machine, which is not very expensive now. Like a lifetime of beauty, four bags of yogurt starter can send a stainless steel yogurt machine.

I suggest you choose a good strain to make yogurt. High-quality strains not only produce more aromatic substances in the fermentation process, but also have high tolerance to gastric acid, so that a large number of live probiotics enter the intestine, thus achieving the health care significance of conditioning the intestine. Don't look at the cheap, and don't look at the brand. The key is to look at the strains in the ingredients and their unique strain numbers. Every high-quality strain will have a strain number, which represents the world-recognized high-quality edible fungi, such as Lactobacillus casei and Lactobacillus helveticus h9.