Now there are many ways to make yogurt with yogurt machine on the Internet. It seems unnecessary for many friends to spend hundreds of dollars to buy a yogurt machine. Today, I will introduce you to the simplest way to make yogurt without yogurt machine.

First, raw materials

Pure milk 500ml plain yogurt 125ml (used as a strain, the experiment proves that plain yogurt is the best).

Second, tools

Electric cooker, porcelain cup with lid, spoon, microwave oven (milk can be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature)

Third, the production method

1, put the porcelain cup (together with the lid) and spoon in the rice cooker and add water to boil 10 minutes for disinfection;

2. Take out the cup and pour it into the milk (7 minutes full, if the milk is newly opened, it has been disinfected very well, so you don't need to boil it for disinfection), and put the milk in the microwave oven to heat it, so that the hand mold cup wall is not hot. If it is milk in plastic bags, it is best to boil it and dry it until it is not hot, and then do the next step;

3. Add yogurt to warm milk, stir evenly with a spoon, and cover;

4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.

After 8- 10 hour, low-sugar yogurt will be ready ~ ~ If it is made at night, you can drink delicious yogurt the next morning ~ ~

Successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, and it smells like milk. If you are not afraid of fat and like sweets, you can add sugar before eating. Do not put sugar before fermentation. Homemade yogurt can't be sealed, so the storage time is shorter than that sold in the market. It can only be stored for 2-3 days in the refrigerator, so it's better to drink it as you make it ~ ~

Matters needing attention in homemade yogurt:

1, the strain yogurt used can't be added with fruit, let alone fruity yogurt;

2. If the temperature of milk heating is too high, it will kill lactic acid bacteria in yogurt and cause fermentation failure. If the temperature is too low, it will cause slow fermentation, so it is not too hot to touch (microwave heating often causes uneven heating, so you should stir it with a spoon and try the temperature again);

3. Do not use the heat preservation file of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation and fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation;

4. It is best to use a covered porcelain cup for fermentation containers, and a hard plastic cup is also acceptable. However, if the quality of the quilt is not up to standard, it will be easily deformed during heating and disinfection. Cover is very important, lactic acid bacteria are anaerobic bacteria, and anaerobic environment is more conducive to fermentation;

5, container disinfection is best not to use disinfectant, because if the washing is not clean, it will kill lactic acid bacteria and make the fermentation fail. Heating disinfection is the safest method;

6, there are anti-milk (containing antibiotics) or reduced milk (milk reduced with milk powder) which are not suitable for the raw materials for making yogurt;

7. Occasionally, the fermented yogurt will fail because of its unstable quality.

Attached:

1, what is yogurt?

Yogurt is a kind of milk product which takes fresh milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, ferments, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and avoids its weaknesses in some aspects during processing, making it a more suitable nutritional health care product for human beings.

2. What are the benefits of drinking yogurt often?

Drinking yogurt regularly has many advantages, such as: decomposing lactose and protein in milk to make it easier for human body to digest and absorb; Promoting the secretion of gastric juice, stimulating appetite and strengthening digestion; Lactic acid bacteria can reduce the production of some carcinogens, so it has anti-cancer effect; It can inhibit the reproduction of spoilage bacteria in intestinal tract and weaken the toxin produced by spoilage bacteria in intestinal tract; It has the function of lowering cholesterol, and is especially suitable for people with hyperlipidemia.