2. Prepare a glass bottle and a stirring rod. Rinse with boiling water and disinfect.
3. Soak the fresh milk in hot water for a while until the milk is warm, about 30-40 degrees, because this temperature is very suitable for the reproduction of lactic acid bacteria.
4. Pour the warm milk into the sterilized glass bottle, add 150G yogurt and stir well.
5. Then cover the safety film.
6. put it in the oven, the temperature is about 30-40 degrees. Too high or too low is not suitable for the growth of lactic acid bacteria.
7. Take it out after six hours.
In addition: tips for making yogurt.
The required constant temperature fermentation equipment can also be a braised pot, a rice cooker and a thermos bottle.
Oven, microwave oven with barbecue function, bowl dryer, disinfection cupboard, plug-in heat insulator and other household appliances instead.
In short, we should have the spirit of experiment, and test the temperature change and fermentation time at the first time. If the temperature decreases, the fermentation time will be lengthened.
1. It is best to disinfect all the instruments used in production with boiling water first.
2. The optimum fermentation temperature of lactic acid bacteria is
43-45℃
Too high temperature will kill bacteria, too low temperature will prolong fermentation time and affect flavor.
3. When making inoculation, you must choose the product with the latest production date. Because this newly produced yogurt has a large number of live bacteria, high activity and relatively stable quality, you must choose the original flavor. Other flavors are added with edible essence and pigment, which will affect the quality of yogurt.
4. Please choose general low-fat, full-fat pure milk or pure milk powder, and don't choose milk fortified with special nutrition or seasonings.
5. The fermentation time is 8 hours, and the error is 2 hours. The reason is that the insulation effect of the insulation device is unreasonable.