The actual operation is as follows:

1. Lactic acid bacteria (purchased yogurt) are required as fermentation raw materials, as well as milk ready to drink, clean canned bottles or cups for drinking water.

2. Pour 1-2 spoons of yogurt, 1-2 spoons of sugar, and not quite full milk into the cup, and stir evenly.

3. Place it on the grate in the steamer, heat it to about 70 degrees, and keep it warm for 5 hours.

4. During the holding time, it needs to be heated approximately every hour. Do not let it cool down, and heat it three or four times in between.

After 5.5 hours, the milk has solidified. Let it cool, cover it, and put it in the refrigerator.

6. There are household yogurt makers abroad that specialize in making yogurt. They automatically keep warm after being plugged in and are ready after 5 hours