How to make brushed yogurt, sweet and sour, and learn not to buy yogurt machine? Yogurt is the kind with high working frequency. Yogurt tastes sweet, sour and tender, and its nutrients are much better than fresh milk and milk powder. Because it is easy to be digested and absorbed after fermentation, for example, the digestibility of calcium and phosphorus content can be improved several times. In particular, most people in China are lactose intolerant and can't drink milk, but they will be fine if they drink yogurt, and they will not have bloating and diarrhea. I am one of them.

And as we all know, drinking yogurt instead of dinner can lose weight, and the calories are very low. But many people feel that the effect is not good, and even the more they drink, the fatter they get. Why? If you don't overeat, or stay extremely still and don't exercise, then you are wrong in yogurt, and you have used up all the yogurt you bought.

In order to taste good, a lot of sugar is added to yogurt on the market. How can I lose weight? In order to prolong the shelf life, spices, melanin, sweeteners and additives were added. So, you must make your own yogurt. The method is really simple, fresh and sugar-free. It can be eaten directly or added with honey, fresh fruit, dried fruit, etc. It contains no chemical additives, and its taste and nutrients are good.

As early as 20 14, I started making my own yogurt at home, which is very rewarding. I used many special tools to make yogurt, such as electric oven, automatic bread machine, yogurt machine, foam incubator, electric cooker, rice cooker and so on. And I have used at least 10, so of course I don't brag! As long as we know the basic principles and standards, we will achieve 100% success. Now let me tell you a guide to homemade yogurt.

The first step is to control the temperature above 40 degrees, because the most suitable temperature for yogurt bacteria is above 35 to 40 degrees. So, if there is a place at home where you can keep the ambient temperature, you don't have to buy all the machines, you can succeed by putting them there directly, hehe!

The second step is to disinfect the special tools. Because disinfection and sterilization is to kill other molds, we can ensure that our yogurt bacteria can quickly become the big brother-the dominant strain!

The third fermentation time is 8~ 10 hour. You can choose to start at night and eat the next day. Don't eat it in the refrigerator. When you make your own yogurt, it will condense into a solid state after a period of time, and the vial can even be reversed. This condensation is not the cause of the refrigerator, on the other hand, it is put in the refrigerator to slow down the effect of alcohol, otherwise they will have more hair. The yogurt bacteria in the refrigerator are still slowly alcoholizing, and eventually too much will coagulate like tofu, even better than old yogurt. Everyone can choose one. It's just that some photos were taken many years ago and may be blurred. Please forgive me.