1. Go to the supermarket and choose a kind of yogurt, as a strain, this is the most important. We recommend Danone Plain White Yogurt. (It contains three kinds of beneficial bacteria).
2. Prepare a container with a lid. Preferably sugar porcelain, can be directly heated. Because after heating without turning the container to avoid contamination. Do not use aluminum containers, because it will have a chemical reaction with the acid.
3. A number of fresh milk. Large packages of 1 liter, recommended Yili pure milk. If you are afraid of fat can choose skim milk.
4. A towel quilt.
Steps:
1. Pour the milk into the container and heat it up.
If you buy untreated milk to boil, and then naturally cooled about 40 degrees;
If you buy directly drink the autoclaved milk can be heated only to about 40 degrees.
The most direct way to determine the temperature is to stick a clean finger into the milk, and if it doesn't burn your hand, it's warm.
2. Pour the purchased yogurt into the warm milk, stir well with clean chopsticks, cover the lid, and wrap the whole container with a towel.
The ratio of yogurt to fresh milk: 1 liter of fresh milk to 125 grams of yogurt. (125 grams is usually a small package of a small box)
3. Will be wrapped in towels and milk covered 10-12 hours, a night can be.
So far, your yogurt is ready. You can eat it. Put the yogurt in the freezer for a week and eat as much as you want. Keep the rest in the fridge.
Yogurt production
1. porcelain cup (with lid), spoon in a rice cooker with water boiled 10 minutes to sterilize
2. cups out of the pouring milk (7 minutes full, milk, if it is a new opening, the milk itself has been sterilized very well, you can not boil sterilized), will be put into the microwave oven to microwave the milk to the wall of the cup is not hot as the degree of the hand mold.
If the milk comes in a plastic bag, it's best to boil it and let it cool until it's not too hot to touch before doing the next step.
3. Add the yogurt to the warm milk and stir well with a spoon to cover.
4. Disconnect the rice cooker, pour out the hot water in the cooker, put the porcelain cups into the rice cooker, cover the rice cooker with the lid, and cover the top with a clean towel or other heat-retaining item, and use the residual heat in the cooker for fermentation.
After 8-10 hours, the low-sugar yogurt is ready. If you make it at night, you'll have delicious yogurt the next morning.
Successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (yellowish transparent liquid) precipitation, smells milky, if you like sweet, you can add sugar before eating. You can't put sugar before fermentation.
Homemade yogurt can not be sealed, so the storage time is also shorter than the time sold in the market, in the refrigerator can only be stored for 2-3 days.
Ingredients:
Pure milk ........................ ..................500ml
Plain yogurt ...... .............................. ...125ml
Tools:
rice cooker, porcelain cup with lid, spoon, microwave oven (you can also use other methods to heat the milk, but with the microwave oven is not only faster, but also a good grasp of the heating temperature)
Practice:
1. Put the porcelain cup (with lid), spoon in the rice cooker with water and boil for 10 minutes. Sterilization.
2. Take out the cup and pour the milk (7 minutes full, if the milk is newly opened, itself has been sterilized very well, you can not boil sterilization), the milk into the microwave oven to microwave heating, in order to touch the walls of the cup is not hot to the degree.
3. Add the yogurt to the warm milk and stir well with a spoon to cover.
4. Disconnect the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the lid of the rice cooker, cover the top with a clean towel or other thermal insulation items, use the residual heat in the pot for fermentation.
5. 8 to 10 hours later, low sugar yogurt is ready. If you make it at night, you can drink delicious yogurt the next morning.
Note:
1. The strain of yogurt used can not be used to add fruit ingredients, not to mention fruit-flavored yogurt.
2. Milk heating temperature, such as too high, will kill the lactic acid bacteria in the yogurt caused by the fermentation failure, such as the temperature is too low and will cause slow fermentation, in order to touch the degree of not hot.
3. Do not use the rice cooker insulation gear fermentation, because the insulation temperature is too high, insulation fermentation, the rice cooker must be powered off. If you make yogurt in winter, you can put the porcelain cup on the heater to ferment.
4. Fermentation container with a lid porcelain cup is best, hard plastic cups can also be, but if the quality of the cup is not, heating and sterilization is easy to deformation. The lid is very important, lactobacilli are anaerobic bacteria, anaerobic environment is more conducive to fermentation.
5. It is best not to use disinfectant to sterilize containers, because if you don't rinse well, it will kill the lactobacilli and make the fermentation fail. Heat sterilization is the safest method.
6. Anti-milk (containing antibiotics) or reduced milk (milk powder reduced to milk) are not suitable for making yogurt ingredients.
7. Successful yogurt was semi-curdled, the surface is white and smooth, no whey (yellowish transparent liquid) precipitation, smell of milk flavor, such as not afraid of fat and like sweets, you can add sugar before eating. Can not put sugar before fermentation.
8. Homemade yogurt shelf life of 2 to 3 days.