Raw materials: 500ml pure milk, plain yogurt 125ml (used as a strain, it must be plain) Tools: rice cooker, porcelain cup with lid, spoon, microwave oven (milk can be heated by other methods, but the microwave oven is not only fast, but also easy to control the heating temperature) Manufacturing method: 1. Put the porcelain cup (together with the lid) and spoon into the rice cooker to boil 10 minutes for disinfection (other methods are also possible, the key is to disinfect the cup) 2. Take out the cup and pour in the milk (7 minutes full, if the milk is newly opened, it has been disinfected, and there is no need to boil and disinfect it), and then if it is milk in plastic bags, it is best to boil and dry it until it is not hot, and then do the next step. 3. Add yogurt to warm milk, stir well with a spoon and cover it. 4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup in the rice cooker, cover it with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker. After 8- 10 hour, the low-sugar yogurt is ready ~ ~ If it is cooked at night, you can drink delicious yogurt the next morning ~ ~ The successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitation, and smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Don't put sugar before fermentation. Homemade yogurt can't be sealed, so its storage time is shorter than that sold in the market. It can only be stored in the refrigerator for 2-3 days, so it's better to drink while cooking ~ ~