Many people like to drink old yogurt. Here is how you can make it at home.

The first step is to sterilize with boiling water and scald both the container and the lid with boiling water

The second step is to pour a bag of bacterial powder or 50ml of yogurt into the container and add 1L of pure yogurt. Milk, the kind you buy in bags is fine, stir evenly.

The third step is to plug it in and let it ferment for 12 hours.

The fourth step is to unplug the power supply after 12 hours, and then put it in the refrigerator to passivate for 24 hours. 12 hours is also acceptable.

The fifth step is to start eating. You can add honey, jam, or other canned food when eating.

Key details that need to be paid attention to when making yogurt

1. Good bacteria and good milk.

2. Appropriate inoculation amount. If there is no problem with the quality of yogurt, one-tenth of the inoculum amount is a common practice in the fermentation industry. If it is too low, fermentation will take a long time; if it is too high, it will easily cause the yogurt to clump.

3. The appropriate fermentation temperature is first high, around 40°C for one or two hours, and then lower.

4. The appropriate fermentation time is related to temperature and inoculation amount. If it’s too short, the fermentation is not enough and the milky smell is still there; if it’s too long, it’s too sour.

5. Clean.