Ingredients: 500 grams of milk, 10 grams of fine sugar, 0.5 grams of yogurt fermentation bacteria (half bag), a stewing beaker (I use a Tupperware 500ml stewing beaker)

Simmering beaker How to make homemade yogurt?

Prepare the raw materials. The milk I use is local milk, which comes in a box of 250ml. 2 boxes are just enough to make once.

A stew beaker, the Tupperware beaker my mother gave me, with a capacity of 500 ml, of course any brand will do. In fact, I think a thermos cup with good thermal insulation effect is also acceptable. Why don't you give it a try and remember to upload it if you succeed.

Pour the milk into a stainless steel basin. Just sit on the gas stove and heat it over low heat for about half a minute. The goal is to keep the milk warm, but not too hot. The fermentation temperature of yogurt fermentation bacteria is 35-45 degrees. This step is also to create a fermentation environment. Try it with your hands until the milk reaches hand temperature.

When you boil a pot of water, it must be boiled. Pour about 100ml into the stew beaker. This is to sterilize the cup. Close the lid and shake it back and forth to let the hot water penetrate every corner. At the same time, the cup is heated. After pouring out the hot water, it is cooled to 35-45 degrees. You can use a thermometer to measure it. After I become proficient, I always measure it by hand.

Add 10 grams of fine sugar to the milk. In fact, this sugar can be added during the process of heating the milk. Stir with a hand mixer to dissolve the sugar. If you prefer sugar-free yogurt, you can skip this step.

For yogurt starter, I have always used this brand, 8 bacteria. Other brands are also available. One bag is one gram. Here, 500ml of yogurt uses about 0.5 grams. By visual inspection, half a bag is enough.

Pour half the bag of fermented bacteria into the warm milk and continue stirring with a whisk until fully melted.

There are probably so many left.

After stirring the milk, the temperature of the cup has reached 40 degrees by hand. You can pour the milk into the cup.

Pour it all out and fill it up.

Seal the stew beaker and place it lying down. This is also to allow the milk to fully ferment.

Okay, you can let the cup sit overnight. Generally, 8 hours of fermentation is sufficient. I always do it at night, so it takes about 10 hours the next morning.

After the yogurt is fermented, pour the milk in the cup into a small yogurt cup. This cup holds about 4-5 pieces. When first poured out, the yogurt is warm and relatively thin. Store it in an airtight container and refrigerate it, I'll keep it all day long, and it's just right when I get home from get off work in the evening. The yogurt made with this recipe will be stringy. It's not as thick as old-fashioned yogurt, but a little thicker than Moslian. You can also add homemade jam if you like. I added homemade passion fruit honey, and the taste is really good.

Passion fruit yogurt

Strawberry yogurt

It’s delicious

Tip: Be sure to boil the hot water when scalding the cup; The sugar and starter culture must be stirred thoroughly, otherwise the finished product will have a dregs feel and a bad taste; the milk can be heated and boiled, but it must be cooled to 35-45 degrees before adding the starter agent. It's very simple, come and try it and make healthy yogurt without any additives.