1, first of all, wash stainless steel pot and the spoon, and there can be no oil. Containers, spoons, etc. are disinfected. It doesn't matter if there is no disinfection cabinet. It can be disinfected by boiling water for a few minutes.

2. Pour the pure milk into the pot and lift the pot to the induction cooker. Boil pure milk slowly over medium heat, and stir the milk with a spoon at any time when cooking.

3. Don't let the bottom of the milk burn. Boil the milk with a medium torch and boil it up. Put sugar on it, and then bring stainless steel pot down. Let the milk in the pot cool while stirring. If possible, you can put a pot of ice cubes under the pot to make the milk in the pot cool faster and keep the nutrition of the milk better.

4. Pour the yeast into the milk, stir it evenly, seal it, and ferment it at a temperature of 35-40 degrees (the sealed container can be placed next to the heating or air conditioner in winter). The fermentation time is about 6-8 hours in summer and a little longer in winter, about 9- 10 hour. Put it in the refrigerator and put it in the refrigerator. You can eat it in a few hours.

Extended data:

Yogurt is a kind of milk product which takes milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, ferments, and then cools and fills.

Tips for making yogurt: The required constant-temperature fermentation apparatus can also be replaced by stewing pot, electric rice cooker, thermos flask, oven, microwave oven with barbecue function, bowl dryer, disinfection cupboard, plug-in heat insulator, etc. In short, it is necessary to have the experimental spirit, and test the temperature change and fermentation time for the first time, and the fermentation time will be lengthened with the decrease of temperature.

1. It is better to sterilize all the instruments used in production with boiling water first.

2. The most suitable temperature for lactic acid bacteria fermentation is 43-45℃. If the temperature is too high, the bacteria will be killed, and if it is too low, the fermentation time will be prolonged and the flavor will be affected.

3. When making by inoculation, you must choose the product with the closest production date, because this newly produced yogurt has a large number of live bacteria, high activity and relatively stable quality, so you must choose the original flavor, and all other flavors are added with food essence and pigment, which will affect the quality of yogurt.

4. Please choose general low-fat, full-fat pure fresh milk or pure milk powder, and do not choose milk fortified with special nutrition or seasoning.

5. The fermentation time is 8 hours, and the error is 2 hours. The reason is that the heat preservation effect of the heat preservation apparatus is unreasonable.

Besides temperature, another main factor of homemade yogurt is time, and the fermentation time of yogurt is not fixed. The quality of milk, the quality of yogurt baking powder, the ambient temperature, the initial temperature of milk and the constant temperature of yogurt machine will all affect the fermentation time.

References:

Baidu encyclopedia-yoghourt