Sterilize yogurt cups. Bring a saucepan of water to the boil, place 2 cups at a time, cook for just 2 minutes, remove with chopsticks and drain. Or bake in the middle of the oven at 120℃ for 20 minutes.

Step 2

Pour 750g of pure milk + 50g of granulated sugar into a saucepan. Heat over low heat for 2 minutes, stirring well.

(If you do unsweetened yogurt, 1000 grams of milk + 1 gram of mushroom powder directly stirred well, without heating)

Step 3

Milk cooled, with a small bowl, scooped out 50 ml of milk + 1 sachet of 1 gram of powdered mushroom, stirred well, and then poured into the milk pot with most of the milk, mix well. Add 80g of light cream and mix well.

Step 4

Using a serving spoon, portion out into individual small yogurt cups.

Step 5

Put it into the yogurt machine, plug it in, the red indicator light will come on, and ferment it for 8-10 hours at 40℃. In summer, 8 hours, in winter, 10-12 hours to ferment.

(Do not move the yogurt machine during the fermentation process, which is conducive to good solidification, and do not open the lid to see, so as to avoid contamination by stray bacteria).

Step 6

After the yogurt is fermented, move it to the refrigerator to chill and blunt for 10 hours for better solidification. Homemade yogurt has a shelf life of 3 days without additives, eat it up as soon as possible.

Step 7

Reduce the amount of pure milk, such as 1000ml reduced to 800-900ml, that is, the concentration of concentrated milk concentration, so that the yogurt made out of the coagulation effect is good!

Step 8

Yogurt with oats or nuts, raisins, dried cranberries and other dried fruit to eat good! It's also good to make a yogurt fruit salad! It's best eaten with mango or honey beans! Mango yogurt cups, fruit taro ball yogurt, yogurt mousse ...... pro(?). . ?) Use your imagination to mix and match freely!

Step 9

This is a mango yogurt, looking at it, you want to eat it? (? )

Tips

Yogurt powder with Baisheng You old yogurt powder, or Ubitsu yogurt powder are good!