Supplies: Chanel probiotic starter 1 bag (1g), Yili 486ml tetra pak pillow milk, and Xiaoxiong automatic yogurt fermentor.

Room temperature: 20℃

The temperature of milk is the same as room temperature.

manufacturing process

1. Wash the inner container of yogurt fermentor with boiling water 1 min.

2. Pour the milk into the inner container, add the starter and stir thoroughly. Because I like the original flavor, I didn't give sugar. If I like sweets, I can add sugar according to my taste.

3. Cover the inner container, put it into the fermenter of the fermenter, and add a small amount of warm water at 40℃ to reach the water level, which will make the yogurt ferment faster.

4. Electric heating

5. After 8 hours of fermentation, it is fully formed. Its molding state is similar to that of inner fat tofu. It tastes soft. Slight acid, faint milk fragrance.

6. Put the liner in the refrigerator 12 hours.

7. Good cohesiveness and certain hardness. After stirring, it is semi-liquid, with good fluidity and rich flavor of yogurt. The taste is soft,

8. In order to enrich the taste of yogurt, soak about 20 raisins in hot water for 5 minutes, then take them out and put them into yogurt.

9. Taste it and feel that yogurt tastes more intense. Smooth yogurt is mixed with slightly tough raisins, which enhances the taste of yogurt.

Tip: When adding fruits, you should avoid adding dried fruits with skins such as raisins. Try to add fresh fruit and peel it to avoid the situation that the taste will drop after a period of time because it can't be eaten at one time.

In fact, the production process of yogurt is very simple and there is no technical difficulty. Just pay attention to the following points:

1, material selection: starter is very important, and the number of viable bacteria is a very important indicator. I have used many kinds of starters: Chuan Xiu, Jia Le, Yi Yujia, Xian Naier and so on. Although they have all been successful, in terms of taste and flavor, my favorite is the yogurt made by Xiannaier probiotic yogurt starter, which has good coagulation and agglomeration, fine texture, good particles, smooth entrance and pure taste. After all, it is a product from Inner Mongolia, the birthplace of yogurt, and the technical level is just different.

2, disinfection should be thorough and careful, it is best to rinse with hot water that has just been opened. This disinfection is thorough, and there is no water.

3. less disclosure. The fermentation time of common household starter is 8- 10 hour. Often open the lid will lose heat, fermentation temperature can not be guaranteed.

Nothing else. I wish you success!