1. Choosing a yogurt in the supermarket is the most important.
It is suggested to choose Shanghai Danone pure white yogurt (including three beneficial bacteria)
2. Prepare a container with a lid.
It is best to use sugar porcelain, which can be directly heated, because pollution can be avoided without rotating the container after heating. Don't use aluminum container, because it will react with acid.
3. Some fresh milk.
I usually buy a large package of 1 liter. I personally like Yili pure milk. If I am afraid of gaining weight, I can choose skim milk.
4. Towel quilt.
Production steps:
1. Pour the bought fresh milk into a container and heat it.
If you buy raw milk, boil it and naturally cool it for about 40 degrees;
If you buy high-temperature sterilized fresh milk and drink it directly, you can only heat it to about 40 degrees.
The most direct way to judge the temperature is to put clean fingers into the milk to make it lukewarm.
2. Pour yogurt into warm milk, stir well with clean chopsticks, cover it, and wrap the whole container with towel quilt.
The ratio of yogurt to fresh milk: generally 1 liter of fresh milk pair125g of yogurt. (125g is usually a small package)
3. Wrap the breast cover with a towel 10- 12 hours, one night is enough.
Up to now, your yogurt is ready to eat. You can keep it in the refrigerator for a week. Eat as much as you want, and put the rest in the refrigerator. em27]
Friendly reminder: If you like sweets, add some sugar to the bowl. Tastes better.
Cooked yogurt should always be kept in the refrigerator, and don't pollute other parts every time you scoop it with peony.
After you make yogurt, take out a part, put it in a separate container and put it in the refrigerator. You can make milk next time, so you don't have to go to the supermarket to buy it later.
Ingredients: 500ml pure milk (milk powder can be blended, but full-fat sweet milk powder of Sanlu and other brands can't be blended, preferably Yili's sugar-free full-fat milk powder) pure yogurt 125ml (used as a strain, it must be original).
Tools: rice cooker, porcelain cup with lid, spoon, microwave oven (milk can also be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature).
Production method:
1. Put the porcelain cup (together with the lid) and spoon into the rice cooker, add water to boil 10 minute for disinfection (other methods are also possible, the key is to disinfect the cup).
2. Take out the cup and pour it into the milk (7 minutes is full, if the milk is newly opened, it has been disinfected, and it does not need to be boiled and disinfected), and put the milk in the microwave oven to heat it so that the hand mold cup wall is not hot. If it's milk in plastic bags, it's best to boil and dry it, and then do the next step if it's not scalded.
3. Add yogurt to warm milk, stir well with a spoon and cover it.
4. Turn off the power supply of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the pot.
Low-sugar yogurt will be ready after 8- 10 hour ~ ~ If it is cooked at night, you can drink delicious yogurt the next morning.
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 is better to drink while walking.
Precautions:
1. Used strain yogurt can't be added with fruit, let alone fruit yogurt.
2. If the temperature of heated milk is too high, it will kill lactic acid bacteria in yogurt, leading to fermentation failure. Too low a temperature will cause slow fermentation, so don't burn it to the touch (microwave heating often causes uneven heating, so stir it with a spoon and try the temperature again).
3. Don't use the heat preservation file of the rice cooker for fermentation, because the heat preservation temperature is too high, and the rice cooker must be powered off during heat preservation fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.
4. It is best to use a porcelain cup with a lid or a hard plastic cup for fermentation containers, but if the quality of the quilt is not up to standard, it is easy to deform after heating and disinfection. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.
5. It is best not to use disinfectants for disinfection of containers, because not cleaning will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.
6. Raw materials resistant to milk (including antibiotics) are not suitable for making yogurt.
7. Due to the unstable quality, the strain yogurt occasionally leads to fermentation failure.