Fresh milk (preferably the kind that needs to be preserved with yogurt at low temperature in the supermarket, which is more successful than normal temperature milk);

A small bottle of plain yogurt (the ratio of milk to yogurt is about 5: 1, and it doesn't matter if there is more yogurt);

A clean container with a lid;

10 or so red dates;

If necessary, you need plastic wrap, towels, disposable chopsticks, etc.

Steps of homemade yogurt (numbers correspond to the figure below):

1, put the container used to hold yogurt in boiling water for two minutes for disinfection, take it out and dry the water with a clean paper towel;

2. Prepare yogurt and milk, first pour the milk into a container, heat it to about 80 degrees, and then let it cool;

3 When the milk is cooled to about 40 degrees (slightly higher than the body temperature, warm feeling), all the yogurt can be poured in and stirred evenly;

4. Seal the bottle mouth with plastic wrap first, and then cover the bottle cap;

The following steps are applicable to the situation that there is no heating at home in winter, the room temperature is extremely low, and the insulation function of the rice cooker can work for a long time ~

It is necessary to isolate the bottle body from the bottom of the rice cooker ~ to avoid the direct heating of the bottle body by the motor at the bottom ~

5. Spread two disposable chopsticks at the bottom of the rice cooker, and those that exceed the length can be cut;

6. Put several layers of folded towels on chopsticks;

7. Put the bottle on the towel;

8. Add warm water of 36 or 7 degrees (equivalent to body temperature, use your body as a thermometer, which is the temperature when the water temperature makes you feel the softest) and let the rice cooker stay in the heat preservation state for one night.

The processing steps of jujube yogurt are as follows:

1. Take out the yogurt that has been fermented all night in the morning, it is already very thick;

2. Put about ten red dates into a steamer and steam them;

3. Remove the core from the steamed jujube and cut it into small pieces if possible;

4. Pour the yogurt into the blender (I use the mixing function of the soymilk machine);

5. Add red dates that have been to the pit;

6. Start stirring and wait;

7. Pour out the beaten red jujube yogurt and filter it (there will be a lot of air after the beating, and there will be many small bubbles);

8. The residue of jujube peel is basically left on the filter screen;

9. Let the prepared yogurt stand and wait for finer impurities to precipitate and defoam before eating.