Production steps:
1. Disinfect the glass bottle with boiling water and dry it.
2. Pour the milk into the milk jar.
3. Add sugar, heat on low heat until the sugar is completely melted, and then turn off the heat.
4. air the milk to a lukewarm temperature and add yogurt fermenting bacteria. Stir well.
Put it in a sterilized glass bottle.
6. Ask the rice cooker to put a proper amount of water and milk.
7. Press the yogurt button. After 9 hours, delicious yogurt was served. The prepared yogurt will be refrigerated in the refrigerator.
8. Finished product drawing.
Extended data:
1. Choose aseptic milk: Yogurt made of aseptic milk tastes good because its whey protein has been completely denatured. Degree.
2. Selection of starter: original yogurt with more probiotics can be selected, and the ratio of yogurt to milk is 1: 4. If you use a starter, you should not choose a big bag that is easy to mix with other bacteria. It is best to ask for a small bag independently.
3, the container should be disinfected: the container may also contain other bacteria that affect the quality of yogurt, so we must do a good job of disinfection and sterilization, and the version can be blanched at high temperature.
4, cold storage to adjust the taste: yogurt can generally be solidified and fermented after 5 hours, but it is not recommended to use it at this time. After stirring evenly, it will be refrigerated for 12 hours, and the taste is the best.