Family control law 1:
Room temperature above 30℃ is enough in summer. Only the coagulation time is longer, and the higher the room temperature, the shorter the coagulation time. The method is to clean coarse glass bottles or porcelain bottles (cans can't be used because the bottle mouth is too big and easy to be polluted by miscellaneous bacteria), put milk on it, cover the bottle mouth with clean double-layer plastic film and tie it tightly with string. The rope should be loosened, because a lot of steam will be generated in the bottle during heating. If it is tied too tightly, the membrane will rupture and pollution will easily occur. Boil the glass bottle and milk in the pot for 30 minutes. Soak in water until there is no milk surface. Don't cover the pot. Then cool 2%-4% fresh pure yogurt sold in the market and take it out until the back of your hand doesn't touch your hand. Tie the plastic film immediately after adding the bought yogurt to ensure the oxygen-free environment in the bottle. At room temperature 10 hour later, fresh milk solidifies like tofu brain and yogurt is served. Put the yogurt bottle in the refrigerator at 0-5℃ for 2-4 hours, and you can eat it. White sugar can be added during sterilization or when eating, depending on personal taste. You can make a small bottle alone when cooking. If the curd is good, you can keep it as a strain, but you can't use it many times. Because aseptic operation can't be guaranteed at home, you can put the strains in the refrigerator. If the film on the bottle mouth bulges and gas is generated inside, it means that it has entered the gas-producing bacteria, which can only be eaten and cannot be preserved as a strain.
Family self-control law 2:
Introduce a simple method of making yogurt. The practice is:
(1) First, buy 1 bottle of yogurt as a strain, and 1 bottle of yogurt can be inoculated with 5 bottles of fresh milk.
(2) Boil and disinfect the used empty milk bottle and use it after cooling.
(3) Boil fresh milk for 1~2 minutes, add 8% ~ 10% white sugar in the boiling, inoculate sterilized milk after boiling, and cool to 40 ~ 43℃. ..
(4) Pour the bought 1 bottle of yogurt into five sterilized empty milk bottles respectively, then immediately pour the sterilized fresh milk into these five milk bottles, stir and cover them.
(5) Fermentation at about 35℃ (if it is really not possible, wrap the bottle with clean gauze or plastic bag and put it on the stove for fermentation). After about 4~6 hours, a blood clot can be formed (like tofu flower). At this time, it can be moved into the refrigerator for freezing and can be drunk the next day. If you want to make yogurt continuously, you can use the yogurt you made 1 day ago as a strain.
To make yogurt, if there is no fresh milk, you can use milk powder. When in use, water is heated, boiled and sterilized according to the ratio of 1 7-8.
We introduced two self-made methods of yogurt. We can see that this method is the simplest. Only use milk, no other materials. The taste of yogurt is original. If you like other flavors, you can add your own ingredients, such as