1, method 1 of homemade yogurt: first, iron the sub-package cup with boiling water (the inner container without sub-package cup should also be ironed). This cup is sold online. You should choose the number according to the model and capacity of your home, and generally you can put 4-8 cups. This is the strain. Some friends like to use yogurt as the strain. This method is not very desirable. First, repeated use will reduce the strain's ability, and it will be polluted by miscellaneous bacteria during production. Generally, a large bag is 10g, and each bag is divided into 10 small bags, and one bag is 1g, so it can be made into1000. Open the bacterial powder and pour it into the container. If it is made from the inner container of yogurt machine, it can be directly poured into the inner container. Pour pure milk, it must be pure milk, not fruit juice milk or milk with calcium, once in a common inner container 1000ml, and pour 660－750g of milk in four sub-packaging cups. Stir with a sterilized spoon for about 1-2 minutes to fully stir and melt the strains. Put the milk into cups separately and discharge it evenly into the yogurt machine. Plug in the power supply, set the time, and don't open the lid for 10 hour. /kloc-After 0/0 hour of fermentation, open the lid, take out the yogurt sub-package cup, open the small lid, dry the water drops on it, cover it again, put it in the refrigerator for one night before drinking, and add some fruit juice, sugar water or honey when drinking.

2, the practice of homemade yogurt 2: sterilization: milk is poured into a stainless steel basin, cooked at 90 C with low fire, and cooled for use; Preparation of fermentation broth: cooling milk to about 65℃, adding white sugar and coconut milk, and mixing evenly; Cooling to about 40 DEG C, adding bacterial powder, and uniformly mixing; Fermentation molding: the fermented liquid is filtered and injected into the milk box, and the yogurt mode is set, and it can be eaten after 8- 10h fermentation.

3, the practice of homemade yogurt 3: milk into the pot, add sugar, cook until it bubbles slightly, then turn off the fire; Pour it into a container and let it warm, about 35-40 degrees; Then pour in fermented milk and mix well; Cover with plastic wrap, put in the middle layer of the oven, select the fermentation mode, the temperature is 40 degrees and the time is 6 hours; After 6 hours, the fermentation is completed, and when it is taken out to be solidified, it means that the fermentation is successful. After a little cooling, it is put in the refrigerator for more than 3 hours. Take it out and mix it with mango meat.