Preparation materials:
1, a cup/bag/box of yogurt of any brand (as an introduction for the first time)
2, two tablespoons of white sugar (rock sugar, honey, without sugar)
3, a big bag of milk (500g, it is said that milk containing antibiotics can't make yogurt, I don't know whether it is true or not)
4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)
Production process:
1, 5 spoonfuls of yogurt (starter) in the container 2, 2 spoonfuls of sugar in the container (those who like to eat sweet, want to lose weight and are not afraid of acid),
3. Add the milk and mix well.
4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius 12 hours, when my home 18 degrees, I eat it at night in the morning and eat it at night in the morning, which is really eating rather than drinking. At present, the milk consumption in my home has doubled).
5. Wait patiently for about 12 hours and open the lid (no peeking in the middle! ) ... solidified like tofu brain, it was successful, and Pinghu should be described as a mirror.
6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.
Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir well and let it stand 12 hour or so.
It will taste better if you add fruit from the market and ice it, but you must leave white yogurt as a guide first.
Question 2: How do families make yogurt by themselves (it can't be simpler)
Preparation materials:
1, a cup/bag/box of yogurt of any brand (as an introduction for the first time)
2, two tablespoons of white sugar (rock sugar, honey, without sugar)
3, a big bag of milk (500g, it is said that milk containing antibiotics can't make yogurt, I don't know whether it is true or not)
4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)
Production process:
1, 5 spoons of yogurt (starter) into the container.
2, 2 spoonfuls of sugar into the container (love to eat sweet and put more, want to lose weight, not afraid of acid),
3. Add the milk and mix well.
4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius 12 hours, when my home 18 degrees, I eat it at night in the morning and eat it at night in the morning, which is really eating rather than drinking. At present, the milk consumption in my home has doubled).
5. Wait patiently for about 12 hours and open the lid (no peeking in the middle! ) ... solidified like tofu brain, it was successful, and Pinghu should be described as a mirror.
6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.
Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir well and let it stand 12 hour or so.
It will taste better if you add fruit from the market and ice it, but you must leave white yogurt as a guide first.
Question 3: How to make homemade yogurt (solid one) and a cup/bag/box of yogurt of any brand at home (as a "starter" for the first time)?
2, two tablespoons of white sugar (rock sugar, honey, without sugar)
3, a big bag of milk (500g, it is said that milk containing antibiotics can't make yogurt, I don't know whether it is true or not)
4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)
Production process:
1, 5 spoons of yogurt (starter) into the container.
2, 2 spoonfuls of sugar into the container (love to eat sweet, want to lose weight, not afraid of acid), and then add it, but I put it first, mainly because I can't bear to "spoil" the yogurt.
3. Add the milk and mix well.
4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius 12 hours, when my home 18 degrees, it is really "eating" rather than "drinking" to eat at night and eat at night in the morning. At present, the milk consumption in my home has doubled)
5. Wait patiently for about 12 hours and open the lid (no peeking in the middle! ) ... solidified like tofu brain, it was successful, and Pinghu should be described as a mirror.
6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.
Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir well and let it stand 12 hour or so.
It will be better to add the fruit in the market and ice it, but you must leave the "white" yogurt as a primer first.
Complex version:
Raw materials:
500ml of pure milk (after many experiments, Wandashan carton pure milk is the best) Original yogurt 125ml (used as a strain, the experiment proves that Wan Jiabao original yogurt is the best).
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)
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 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 wall of the hand mold cup is not hot.
If it's milk in plastic bags, it's best to boil it and dry it until it's not hot, and then do the next step.
3. Add yogurt to warm milk, stir well 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 ~ ~
Precautions:
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, but if the quality of the quilt is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.
5. It is best not to use disinfectant for container disinfection, because if it is not cleaned, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.
6. There are anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) which are not suitable for cooperative production of yogurt.
7. Strain yogurt occasionally causes fermentation failure because of its unstable quality. ...> >
Question 4: How can families make yogurt simply? 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, even people who are lactose intolerant will not have abdominal distension, excessive gas or diarrhea when eating yogurt. Fresh milk is rich in calcium, and minerals such as calcium will not change after fermentation, but lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in human body, so calcium and phosphorus in yogurt are more easily absorbed by human body and become more suitable for human nutrition and health care products. Homemade yogurt is actually very simple, and you can make it yourself right away. The advantage is that you can make it at home, and you can achieve the best eating effect according to your own requirements in terms of materials (dairy products), water, utensils and sanitary conditions in the self-made process. I have collected some simple ways to make yogurt. Interested friends can try it themselves! Raw materials: pure milk 500ml plain yogurt 125ml tools: rice cooker, porcelain cup with lid, spoon, microwave oven (milk can also be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature) Practice:1.Put the porcelain cup (with lid) and spoon in the rice cooker and boil it with water/kloc-. 2. Take out the cup and pour it into the milk (7 minutes full, if the milk is newly opened, it has been disinfected, so you don't need to boil it), and put the milk in the microwave oven to heat it, subject to touching the cup wall without burning your hands. 3. Add yogurt to warm milk, stir well with a spoon, and cover it. 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 5.8 ~10 hour, the low-sugar yogurt is ready. If it is cooked at night, you can drink delicious yogurt the next morning. Note: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 that it will not be hot to touch. 3. Do not use the insulation gear of the rice cooker for fermentation, because the insulation temperature is too high, and the rice cooker must be powered off during fermentation. 4. It is best to use a porcelain cup with a lid for fermentation containers, and a hard plastic cup is also acceptable, but if the quality of the cup is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation. 5. It is best not to use disinfectant for container disinfection, because if it is not cleaned, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method. 6. There are anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) which are not suitable for cooperative production of yogurt. 7. Successful yogurt is semi-solidified, the surface is white and smooth, and there is no whey (light yellow transparent liquid) to precipitate, 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. 8. The shelf life of homemade yogurt is 2 ~ 3 days.
Please accept, thank you!
Question 5: Are there any precautions for home-made yogurt? Home-made yogurt seems simple, but there are a lot of knowledge, especially safety issues. If you don't make it, it will become your health killer!
Homemade yogurt is a kind of fermented food, which is the same as steamed bread, but the biggest difference between them is that steamed bread has a sterilization process of high temperature heating after fermentation, but yogurt is eaten directly, which means that there is less "steaming" process than steamed bread, which means that everything produced in the fermentation process is eaten all at once.
The process of "fermentation" is actually to cultivate bacteria and create a suitable environment for lactic acid bacteria and lactose in milk to ferment into yogurt. Harmful bacteria will breed and multiply in the fermentation process, so eating such fermented food is very dangerous for the growth of harmful bacteria. For steamed bread, "steaming" is equivalent to the process of sterilization; However, there is no sterilization process in homemade yogurt. You should know that the beneficial bacteria in yogurt are the most precious things, so we can only start from before fermentation and stop the propagation of harmful bacteria!
Use high-quality yogurt baking powder: The high-quality yogurt baking powder is pure, and it is also stored in sealed packaging at low temperature. The most important thing is that there is no nutrient for harmful bacteria to breed, so it will not be polluted, ensuring the safety of the bacteria!
To sterilize:
In addition to using yogurt baking powder, homemade yogurt should have scientific production methods to make safe and healthy yogurt.
The raw milk of homemade yogurt and all utensils that come into contact with it, including containers, lids and stirring utensils, must be sterilized to prevent harmful bacteria from surviving. There are only two kinds of finished milk sold in the market: sterilized milk and pasteurized milk. Qualified sterilized milk can be used directly and warmed slightly. Qualified pasteurized milk should be boiled and cooled before use. Qualified milk powder should be boiled and warmed before use! Containers, lid mixers, etc. should be scalded with hot water for 2-3 times, and it is safe to ensure that all parts are scalded for more than 2 times.
Safe fermentation time: in order to prevent harmful bacteria from invading and participating in the fermentation, whether yogurt is fermented by yogurt machine or any other way, 10 hour is the safe time, and it must be quickly cooled and sealed and stored in cold storage within 10 hour from the beginning of fermentation, that is to say, the milk must be placed in the refrigerator within 10 hour from the beginning of yogurt machine, so that even a small amount of harmful bacteria can not be propagated. In this way, whether yogurt is fermented successfully or not, you can eat it with confidence.
Shelf life of homemade yogurt: homemade yogurt is more nutritious and has no preservatives, so the shelf life of homemade yogurt is only 3 days under the condition of sealed refrigeration.
Friends should pay attention to safety when making yogurt. I hope everyone can eat safe, healthy and delicious yogurt!
Question 6: There may be three reasons for how to make yogurt at home correctly: 1 The milk you bought was mixed with too much water or bagged milk.
2 Not fermented completely; 3 There is oil in the machine.
I'm from Xinjiang, and my mother makes yogurt.
1, beat fresh milk and cook it until it is warm and not too hot.
Pour in yogurt starter, that is, the kind of scattered yogurt, like the kind of boxed yogurt, because it has been filtered and cannot be fermented.
3 put it in a ceramic basin and mix it with chopsticks (note that the basin and chopsticks can't have oil during the whole process)
4 Ferment in the sun or in a hot place 12 hours OK
We don't need any machines to make yogurt.
And bagged milk, like Mengniu, can't be done by Maiquer. We tried.
If you can't get fresh milk in the mainland, it is estimated that you can't make it with hand-made yogurt.
Question 7: How to make yogurt in the simplest way? Method of home-made yogurt
Nowadays, milk has become a must-have item on many family tables, so how to make yogurt at home? Now the production method is introduced as follows:
L, first buy a bottle of yogurt as a strain. One bottle of yogurt can be inoculated with five bottles of fresh milk.
2. Prepare a milk pot, a pair of stirring spoons or chopsticks, and several thick porcelain or thick glasses. Then the utensils are cooked and sterilized. Prepare another thermometer.
3. Heat and boil the fresh milk for 5 minutes. The boiling time should not be too short. To eat sweet yogurt, add a certain amount of sugar when boiling.
4. Boiled and sterilized milk is cooled with water or naturally to about 42℃. If there is no thermometer, it is advisable to touch the outside of the bottle without burning your hands.
5, inoculation. Break the purchased yogurt with sterilized tableware, pour it into the cooled milk, and stir well.
6. Cup filling. Pack the inoculated milk into cups prepared in advance and cover them.
7. Fermentation: Put the cup filled with milk at 30℃ to 35℃ for fermentation. It takes about 4-6 hours to form a clot, and then it can be eaten.
In addition, if you want to continue to make yogurt, you can use the yogurt you made the day before as a strain.
Question 8: How to make homemade yogurt at home? How to do the steps of eating homemade yogurt?
1. Prepare the materials, 500ml of fresh milk (or less than 440ml), sterilized yogurt bottles for later use (bottles can be bought in baking shops or Taobao shops), and a bottle of yogurt starter (I made it myself last time). For the first time, I can buy a cup at the supermarket or milk counter 100g. The predecessor of the yogurt starter I used this time is.
2. First, evenly add the yogurt starter into the cup.
3. One bottom is enough, not too much, but not too little. I put this 80g primer into 7 bottles 100g on average, as shown in the figure.
4. Add fresh milk, don't fill it up, leave a place for jam, hehe.
5. Stir well (very important)
Step 6 prepare for stamping
7. It can hold exactly seven cups.
Step 8 put the lid on
9. Set 10 hour and start the waiting process.
10. 10 You can't drink it right away when you are a child. You have to put it in the refrigerator for several hours to make its strains cool stably (it tastes better this way! ) Add jam or pulp and you can drink.
Question 9: How to make yogurt at home? Raw materials:
500ML of milk, yogurt100g, 6g of sugar and proper amount of honey.
Practice:
1, blanch the plastic box to be filled with yogurt and its lid with boiling water, and sterilize (kill harmful bacteria);
2. Pour the milk into the sterilized box and add sugar; Dan 3. Cover the box and heat it in the microwave oven for 40~50 seconds (it is better to control the temperature of milk at 30~40 degrees. The milk at this temperature is warm and not hot. If you are inexperienced, heat it for a short time before it is hot enough);
4. Pour yogurt into the heated milk and stir well;
5. Cover the box, wrap the towel, put it into an insulation bag, and wait for 8- 10 hours, and you will see that the yogurt is ready! Solidified into a tofu-like solid, if it takes too long, transparent water (milk clear) will precipitate on the surface, and the taste is very sour. Therefore, the prepared yogurt should be transferred to the refrigerator to prevent it from continuing to ferment, and it tastes better. Add a little honey when eating.
p s:
The principle of yogurt production is that milk is sterilized and inoculated with lactic acid bacteria for fermentation. Therefore, some points should be paid attention to in homemade yogurt:
1, lactic acid bacteria species: generally, small cups of yogurt (without adding fruit particles) can be used in the market, and some people have seen Saussurea involucrata as a starter for fermentation, but it is not rare after all.
2, disinfection: making yogurt at home, it is difficult to control to kill harmful bacteria, so you can only operate as much as possible. The main thing is to iron the relevant containers and tools with boiling water, and steam them if you don't bother.
3. Fermentation temperature and time: The optimum temperature for lactic acid bacteria fermentation is about 30~40 degrees; The fermentation time varies with temperature. If the optimal temperature is always maintained, it will take about 8 hours. The lower the temperature, the longer it takes.
Question 10: The practice of home-made yogurt, how to make home-made yogurt well-prepare ingredients-
Pure milk 1 bag
Yogurt starter 1 package
Yogurt machine 1 set
-Steps-
1. Prepare a bag of pure milk and pour it into the container of yogurt machine.
2. Pour in a bag of household yogurt starter.
3. Mix the two together. Turn it on, and it will be fine in 7-8 hours. I usually make it before going to bed at night and eat it the next morning.
4. Fruit can be put.
5. you can put jam.
6. Honey and fruit are also good.
-Tips-
Dear friends, look over: 1. Please don't add sugar before yogurt is made, because yogurt and sugar will produce harmful bacteria when heated; 2. The state of yogurt into tofu brain means it is good. If you want to be a piece, just put it in the refrigerator for a while and then eat it. 3. Before eating, you can add soft sugar (white sugar is not recommended, some particles are not easy to dissolve), honey, water jam or canned fruit to taste, and then taste it with seasonal fruits, raisins and walnuts. I wish you guys a happy meal!