Ingredients

Whole milk powder

Yoghurt

Sugar

Water

How to make yogurt from milk powder

(1)

1. Sterilize all utensils. Then add the prepared milk, 200ML warm water, 30g Nestle whole milk powder, and 125ml yogurt.

2. Put it in the yogurt machine and let it sit for eight hours overnight, then unplug it when you get up. It's so thick, like tofu with fat inside, white and odorless. It has a bit of a yogurt flavor, but it's quite bland. If the milk needs to be fermented for a longer time, I made 400ML and added 60 grams of milk powder and fermented it for eight hours, and it was not so thick. It can take longer to send.

3. Add sugar, honey and jam according to your taste.

4. Put the rest in the refrigerator and it will taste better when you go home in the afternoon.

Here are a few points to emphasize

First: Disinfection is absolutely necessary, otherwise it will not be done and the probiotics will not reproduce successfully. Second: use full-fat milk powder, skim or low-fat milk powder. I tried it last year and it was successful, but the effect was not good.

The advantage of using milk powder to make yogurt is low cost, hygienic and convenient. If you buy boxed milk-based yogurt, the calculated cost is almost the same as buying milk-based yogurt.

(2)

Method: 1) Add 1 and 3/4 cups of cold water to 2 cups of hot water, pour into a blender, then pour in 1 and 3/4 cups of cold water. Fatty organic milk powder, turn the mixer on low speed and mix for 5 seconds.

2) Add three tablespoons of purchased yogurt to the blender to make a "primer" (I added Danone's vanilla yogurt), and turn on low speed for another 5 seconds.

Pour it into a large, clean, water-free glass bowl with a lid, cover it, and leave it in a warm place for 4-8 hours (the longer it is left, the more acidic it will be) until it solidifies. It’s ready to eat. If you can’t eat it, put it in the refrigerator.

Note: 1) When stirring, do not overdo it, so as not to affect the vitality of the bacteria in the yogurt starter.

2) The temperature in the room was not high enough, so I put it in the oven. The oven turned on a very, very, very low heat (a metal grill must not feel warm to the touch). Hot), if you are not sure, you can check the temperature, 115 degrees Fahrenheit (46 degrees Celsius) is good.

3) The amount of these is approximately one liter.

4) By the way, the cup I used is 240 ml, and the large spoon mentioned here is 15 ml.

5) If you don’t use milk powder, you can also make it directly with milk. Heat the milk to a warm level (46 degrees Celsius), then mix in three tablespoons of yogurt, and then let it sit as written above. Just set it.

(3)

Ingredients: 45 to 50 kilograms of whole milk powder, 40 to 45 kilograms of sugar, 500 ml of water, 3 to 4 tablespoons of commercially available yogurt

Preparation Method 1. Mix whole milk powder with sugar and water to make sweet milk. After heating and boiling, remove the milk pot, cover and cool.

2. Stir 1 to 2 times during the cooling process to prevent milk skin from forming.

3. When it cools to about 40℃ (it is better not to be hot to your hands), add commercially available yogurt as a strain (also known as "introducer"), stir well with milk, and pour into a clean cup Inside, cover tightly with clean paper or cup lid for culture and fermentation.

4. The length of fermentation time varies according to different seasons. Generally, it is cultured at room temperature for 5 to 7 hours in summer; in winter, the cup can be soaked in warm water at about 40°C to keep it warm, and cultured for 6 to 10 hours. When the milk solidifies and produces a sour flavor, put it in the refrigerator or cool in cold water to make yogurt. .

The above-mentioned yogurt can be used as the bacterial strain the next time you make it. After using it 2 to 3 times in a row, you need to replace it with new strains. If you use instant whole milk powder containing sugar, the dosage needs to be increased by 55 to 60 grams, and the amount of added sugar can be reduced to 35 to 40 grams