Pure milk (as long as it is pure) 250ml*2 plain yogurt 100g( 1 box).

Appropriate amount of sugar (add it yourself)

condiments

Clean fresh-keeping box (lunch box, glass is ok, as long as there is a sealed cover) 1.

Yogurt production steps-electric pressure cooker version

1. Pour a box of milk into a clean milk pan, add white sugar, and cook while stirring until it is slightly boiling (60-70 degrees), and bubbles appear on the side of the milk pan. Take out the pan, cut another box of milk and pour it into the cooked milk, stir well and cool it to 30-40 degrees.

2. Pour the cooled milk into the sterilized oil-free and water-free fresh-keeping box, then pour the original yogurt, stir it evenly with a clean spoon without oil and water, and cover it.

3. Wash the electric pressure cooker and drain the water. The water will probably reach the level of the crisper. If it is too high, it will be broken if it overflows into the box. Leave the lid open, press the cooking button (or any other burning button), wait until the water is hot enough to smoke on the surface, try to touch it with your hands, about 40-50 degrees, and adjust the temperature to keep warm. Put the fresh-keeping box in and cover it. Keep the temperature for 7-8 hours.

4. Put it in the refrigerator for more than 3 hours to passivate it, which is more condensed and tastes better.

skill

It should not be difficult to master several points: 1. When the milk is heated to almost 60-70 degrees, small bubbles can appear on the side of the pot. If you heat too much, you will be afraid of nutrient loss; 2. It's best to scald the milk box in water for disinfection, so as to avoid the influence of bacterial growth on fermentation. 3. The water temperature in the electric pressure cooker should be about 40-50 degrees, and the electricity should be continuously energized for 7-8 hours. 4. Put the fresh ice for a few hours after finishing, and the taste will be better.