Question 2: What brand of pure milk is good for yogurt? 1L, not too expensive. Mengniu's is thicker than Yili's, and Yili has no problem.
But be careful, it must be pure milk or full fat. Low-fat ones are hard to succeed, and skim ones are even more impossible.
In fact, sometimes when some imported pure milk (or whole milk) is promoted, the price is not expensive, even cheaper than domestic milk.
Question 3: How to make yogurt with milk and yogurt?
Yogurt is nutritious and easy to absorb ~ ~ but yogurt sold in the market is not only high in sugar content, but also expensive. It's better to make it economical by yourself, and you won't get fat if you eat more ~ ~
Ingredients: 500ml pure milk (milk powder can be blended, but full-fat sweet milk powder can't be blended, preferably 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 pot cover) and spoon into the rice cooker, add water, boil for 10 minute, and disinfect (pepper residue is refined).
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 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.
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's better to drink while cooking ~ ~
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.
In short, explore more and practice more, and soon you will become a master of homemade yogurt.
Question 4: What are the good tools/raw materials for making yogurt, pure milk or fresh milk?
800g pure milk
Original yoghourt 200g
Sugar10g
Methods/steps
1
Prepare a bowl with a capacity of 1000ML with a plastic cover, boil a pot of boiling water, fill the bowl with boiling water, and soak for 1-2 minutes.
2
Turn the bowl cover upside down and inject boiling water 1-2 minutes to achieve the effect of disinfection and sterilization.
Pour the water out of the bowl, then pour the yogurt and add the pure milk.
three
Stir evenly with a sterile spoon, without water or oil;
four
Pour a small shallow pot of boiling water into the rice cooker;
five
Seal the bowl containing milk and yogurt and put it into the rice cooker; six
Cover the rice cooker and turn on the power supply; Turn the function to porridge cooking, press the button to keep warm, turn off the power after one hour, do not open the lid, continue to cover for 3-4 hours, and then take it out. If the yogurt thickens, it will be fine. If not, put it in and cover it 1-2 hours until it reaches your satisfactory concentration. Then take it out, add sugar, stir well, cover it tightly, and take it out when eating.
Question 5: How to make yogurt with pure milk tells you the simplest way to make yogurt: boil the milk and pour it into a clean container without oil stains. When the milk is warm, pour a small box of original yogurt, stir it evenly, cover the container and leave it for about eight hours in summer. After the yogurt is made, it will be put in the refrigerator, which will taste better and the yogurt will not become more sour. It should be noted that: 1 The amount of milk should be enough for you to drink for two days, about 500 ml. If you cook too much and leave it for too long, yogurt will become too sour and not delicious. It is best to choose the refrigerator and microwave oven box sold in the market. This container has good sealing effect and yogurt is not easy to deteriorate. Don't put sugar in yogurt, it tastes better when you eat it.
Question 6: What kind of container is good for homemade yogurt? Do not use printed porcelain containers. Dairy enterprises use stainless steel containers, and glass and stainless steel containers can be used at home.
Question 7: What milk is yogurt made of? Pure whole milk. Did you make it at home? I usually use Mengniu pillow or Long Dan pillow.
Question 8: What kind of milk should I use to make my own yogurt? Theoretically, pure milk is the best. Buy it back, heat it, sterilize it, and cool it before making yogurt. But when I was a kid, I only saw sales. Now I just buy pure milk (pillows) from the supermarket. If you want to use yogurt as an appetizer, you must buy plain yogurt instead of lactic acid bacteria drinks. I usually buy solidified yogurt. It is enough to buy a small box. You can do it later. You can buy it again or use it. Save a small glass this time. But it is said that mushroom powder is the best starter, and the yogurt is more delicate, but I don't know where to buy it. I usually set it above 10 hour, and then put it in the refrigerator for 2 hours, which will have better curing. But one of my classmates said that his grandmother made mushroom powder much thicker than mine. It seems that bacterial powder is more useful. Help yourself to whatever seasoning you want.
Question 9: What kind of milk is used for homemade yogurt? If it tastes good, choose pure milk. Want to lose weight, what skim milk is better, low fat. . . . As for the brand name, Yili feels that the taste is slightly light, and the light belongs to strong.
Question 10: What brand of pure milk is good for yogurt? 1L, not too expensive. Mengniu's is thicker than Yili's, and Yili has no problem.
But be careful, it must be pure milk or full fat. Low-fat ones are hard to succeed, and skim ones are even more impossible.
In fact, sometimes when some imported pure milk (or whole milk) is promoted, the price is not expensive, even cheaper than domestic milk.