Pure milk 500ml.

Original yogurt 125ml.

Tools:

Rice cooker, porcelain cup with lid, spoon, microwave oven (milk can be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature)

Exercise:

1. Put the porcelain cup (together with the pot cover) and spoon into the rice cooker, add water to boil 10 minutes for disinfection.

2. Take out the cup and pour it into the milk (7 minutes is full, if the milk is newly opened, it has been disinfected, and there is no need to boil it for disinfection). Put the milk in the microwave oven to heat it, so as not to touch the cup wall and burn your hands.

3. Add yogurt to warm milk, stir well with a spoon and cover it.

4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup in the rice cooker, cover it with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.

After 5.8 ~ 10 hour, the low-sugar yogurt is ready. If it is cooked at night, you can drink delicious yogurt the next morning.

Precautions:

1. Used strain yogurt can't be added with fruit, let alone fruit yogurt.

2. If the temperature of heated milk is too high, it will kill lactic acid bacteria in yogurt, leading to fermentation failure. Too low a temperature will cause slow fermentation, so don't be too hot to touch.

3. Don't use the heat preservation file of the rice cooker for fermentation, because the heat preservation temperature is too high, and the rice cooker must be powered off during heat preservation fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use a porcelain cup with a lid or a hard plastic cup for fermentation containers, but if the quality of the cup is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectants for disinfection of containers, because not cleaning will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. There are also anti-milk (including antibiotics) or reduced milk (milk reduced by milk powder) that are not suitable for cooperative production of yogurt.

7. Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitation, and smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Don't put sugar before fermentation.

8. The shelf life of homemade yogurt is 2-3 days.