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)
Production method:
1. Put the porcelain cup (together with the lid) and spoon in an electric rice cooker and boil it with water 10 minutes for disinfection (other methods are also ok, the key is to disinfect the cup).
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 ~ ~