The specific operation is to mix the dough, add a proper amount of yeast powder, knead it evenly to form a dough, find a big basin, put it in the dough, pat some water on it, and wrap it with plastic wrap. Because the temperature will evaporate the water on the surface. If the dough surface is too dry, it will be hard. Then I will use a small bowl, fill it with half a bowl of water and put it in the oven together. Turn the temperature of the oven to ferment for 120 minutes. However, after 60 minutes, I will take a look from time to time. When you see that the dough has grown up obviously, it will be made. You can take it out and poke it with your finger to see if the hole will retract. Or you can catch a honeycomb eye with a uniform surface. If it takes too long, it will turn sour if it is overdone.
When making different products, there will be different fermentation time. You can look at the following table, which is taken from the introduction of Changdi products. If you want to make your own yogurt, you need to choose Changtong and set an alarm clock for about 8 hours.
Also, the temperature of the oven is quite high when it works, so it is best not to put it on the fabric or plastic desktop, which is easy to ignite.