1 fresh milk: boiling at 80℃ 15 seconds, which is a pasteurization process to prevent contamination by miscellaneous bacteria during the fermentation of yogurt by Bulgarian bacteria.

Inoculation: add your strains to milk in proportion, and the strains should be indicated in proportion on the packaging bag. If not, please feel free. Generally there won't be too many problems.

If there is a yogurt machine, put it in the yogurt machine for fermentation. If there is no yogurt machine, you need to put the canned milk near the bottle mouth, but you can't fill it completely (Bulgarian bacteria need aerobic reproduction before anaerobic fermentation, so you need a little oxygen space). Cover the jar and put it in an environment of about 40 degrees. Fermentation time depends on your strain activity and dosage. If the activity is strong, it will coagulate in 4 hours. If the activity is not enough, it will take a long time, maybe 6-8 hours or even time. After fermentation, put it in the refrigerator and cook it for 12 hours. The taste is the best.