Put the whole milk powder into a stainless steel basin, add boiling water to dissolve and stir. After completely dissolving, it was allowed to stand at room temperature for 65438 00 minutes for disinfection to prepare reconstituted milk.

Cool to about 40℃ in the water bath, that is, put the back of your hand on the wall of the container without scalding your hand.

With yogurt as the strain, the inoculation amount is about 10% (this time, a small box of yogurt is used, which is about100g). Too low seed quantity will cause mixed bacteria pollution, and too high seed quantity will cause whey precipitation.

After inoculation, stir evenly, filter out milk powder particles and strains that cannot be completely dissolved, put them into yogurt cups and seal them.

Note that the seal must be sealed, and there can be no vent holes to avoid contamination by miscellaneous bacteria.

Fermentation at 40-42℃ (fermentation box, household yogurt machine, radiator, etc. ), ferment for 3-5 hours, and observe the solidification of yogurt.

After being taken out, it is put into the freezer and fermented for more than 24 hours.

(The best way is to make it on Monday morning, put six cups in the refrigerator, and wait until Tuesday, one cup every morning, just to finish the last cup of the week ~)

Mix honey and jam, adjust the proportion of sweet and sour, and the taste will be better ~