Homemade yogurt using constant temperature fermentation method, the basic function of the natto machine is heating and constant temperature. As long as it can be heated and kept at the right temperature, the natatorium machine can make yogurt. Generally speaking, the multifunctional natto fermentation machine on the market has the function of making yogurt, and there is no difference between the yogurt made by the yogurt machine and the yogurt made by the yogurt machine.

How to use the natto machine to make yogurt

Drinking yogurt is good for health, homemade yogurt at home without additives, healthier, there is no yogurt machine at home, you can also use the natto machine homemade yogurt, the specific method of the steps are as follows:

1, the preparation of two bags of milk, a box of yogurt and a small amount of rock sugar.

2, first use boiling water to scald the milk container for a few minutes, and then scald the mixing spoon for high-temperature sterilization.

3, put the right amount of crushed icing sugar into the container, pour a little boiling water, shake well and melt; or put it in hot water to melt quickly.

4. Put the container into the nano-machine, pour in the milk, then pour in the yogurt and mix well with a sterilized spoon.

5. Close the lid of the container, then cover the outer layer, turn on the power and take it out after 8-10 hours. Refrigerate it for a while, then take it out and eat it. It is very tasty and has a variety of fruits.

Expanded Trivia: Notes on Making Yogurt in a Natto Machine

1, the time for fermenting yogurt in a natto machine is not set in stone. The quality of the milk, the quality of the yogurt fermentation powder, the ambient temperature, the initial temperature of the milk and the constant temperature of the natto machine all affect the length of the fermentation time and need to be adjusted through practice.

2. When using a natto machine to make yogurt, be careful not to use it as a fermenter for yogurt, at most twice, otherwise it is difficult to ensure hygiene.

3. Containers and spoons used to make yogurt must be scalded or boiled in boiling water and sterilized at high temperatures to avoid hygiene problems.

4. Fermented yogurt should be stored in the refrigerator and dug with a clean spoon when eating.