Go to the supermarket and put a cup of yogurt in the shopping cart. It's simple. But have you ever thought about making yogurt in your own kitchen? Yogurt is rich in probiotics, which can help digestion, improve immunity and reduce food allergies. Come and learn to make yogurt according to the following steps!

Homemade yogurt graphic tutorial, this manual DIY tutorial includes: mixing milk and starter, fermenting, finishing the finishing work. Want to learn homemade yogurt and watch Juqiao. Com, a graphic tutorial of homemade yogurt.

Required materials

1 liter of milk (any type is acceptable, but if the milk is pasteurized at ultra-high temperature or treated at ultra-high pressure or ultra-high temperature, the first step can be skipped, because the milk has been heated to the required temperature before sealing and packaging).

1/4 to 1/2 cups skim milk powder (optional)

1 spoon sugar (bacteria need to be activated)

1 pinch of salt (not required)

2 tablespoons yogurt rich in probiotics (or use frozen bacteria powder)

Mix milk and starter.

Explanatory course of homemade yogurt 1

Heat the milk to 85℃. Using two cauldrons, one inside the other, to make a double-layer pot can prevent the milk from burning, and it should only be stirred occasionally. If you can't make such a double-layer pot and have to heat the milk directly, you must constantly monitor and stir it. If there is no thermometer, it means that the milk starts to foam at 85℃. It is strongly recommended to prepare a thermometer with a measuring range of 38℃- 100℃, especially if you plan to make yogurt in batches.

Any type of milk can be used, including whole milk, 2% semi-skimmed milk, 1% semi-skimmed milk, skimmed milk, pasteurized milk, homogenized milk, organic milk, raw milk, diluted evaporated milk, milk powder, milk, goat milk, soy milk, etc. After high temperature treatment, some protein required for bacterial fermentation has been decomposed, so it may be difficult to make yogurt.

Illustrative course of homemade yogurt II

2 Cool the milk to 43℃. The best way is a cold water bath, which can cool down quickly and steadily, and only needs to be stirred occasionally. If it is cooled at room temperature or in the refrigerator, it needs to be stirred more frequently. The allowable temperature range is 32℃ to 49℃, of which 43℃ is the most ideal.

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3 heat the primer. Introduction is that adding bacteria to milk will breed more bacteria, which is the key to yogurt production. When the milk is cold, just put the bottom material at room temperature, so it won't be too cold when added to the milk.

All yoghurts need bacteria intact, and the easiest way is to use ready-made yoghurts. The first time you make your own yogurt, you can use the original yogurt bought in the store as the base, and make sure that the label has the words "containing active probiotics". Before you start making yogurt, try several different kinds of original yogurt, and you will find that they have some differences in taste. Choose your favorite one as an introduction.

If you don't use ready-made yogurt, you can use frozen mushroom powder (available in specialty stores and online), which is more reliable.

If necessary, you can also use flavored yogurt as an introduction, but the taste of yogurt made in this way will be a little different from that of original yogurt.

All kinds of sour cream can be used, which can prevent the appearance of Lactobacillus bifidus silk (usually factory-produced or thickened yogurt, but still help digestion). If Lactobacillus bifidus is used, the milk with strains should be stirred in a sterile blender to make the strains and protein evenly distributed in the milk. If there are hyphae, it may be because the heating power is too high or the heating time is too long. Try using a double-layer pot instead. At high altitudes, the problem may be more serious.

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4 If necessary, add skim milk powder. At this time, adding 1/4 to 1/2 cups of skim milk powder can increase the nutritional content of yogurt and make it thicker, especially when you use skim milk, the effect is more obvious.

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5 Put the primer in the milk. Add 2 spoonfuls of yogurt to the milk, or add frozen bacteria powder. Stir well by hand or with a blender, which will help the strain produce more bacteria.

ferment

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1 Pour the mixed milk and starter into a clean container, cover it tightly or wrap it with plastic wrap.

You can use a bell-shaped glass jar if you like, but this is not necessary.

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Help bacteria start to ferment. Keep yogurt warm and still so that bacteria can continue to multiply. Try to keep the temperature of yogurt at 38℃. The longer the fermentation time, the stronger the yogurt and the stronger the taste.

Keep yogurt still during fermentation. Shaking will not destroy yogurt, but it needs to ensure a longer fermentation time.

After 7 hours, there will be a texture similar to custard, a taste of cheese, and there may be some green liquid on the yogurt. This means that it is going well. On the basis of 7 hours, the longer the yogurt continues to ferment, the stronger the taste.

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Choose a method of fermenting yogurt. There are many ways to ferment yogurt, such as keeping the temperature constant with a thermometer. Choose the method that suits you best. The most common way is to use yogurt machine, and the correct way to use it can be found in the following steps.

You can also use the indicator light in the oven to control the temperature. Preheat the oven to the required temperature, turn off the oven and keep the oven indicator light on to maintain the temperature. Restart the oven every once in a while to keep the temperature. This method is difficult to operate because it is difficult to control the oven temperature so as not to overheat.

Other methods include using a food dehydrator, rice cooker or slow cooker in the lowest position.

If you don't have any of the above equipment, you can also put yogurt in a sunny window or in a sunny car. Pay attention to the fact that sun exposure may reduce the nutrition in milk. The temperature should be kept below 49℃ and not over 32℃, of which 43℃ is the best. In addition, you can put warm water in the sink, big bowl or small picnic refrigerator and soak yogurt in it.

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Buy a yogurt machine. If you decide to use yogurt machine (recommended method), there are several retail yogurt machines to choose from. Yogurt machine can provide the safest and most time-saving fermentation environment.

Irregular resistance yogurt machine is usually the most popular, because it is cheap, because this product is not specially designed to control the fermentation temperature of yogurt. They are designed according to the average indoor temperature, but a little higher or lower room temperature will affect the time required for yogurt fermentation and the quality of the results. This kind of yogurt machine usually has a small cup. If you want to drink yogurt every day, you must make it repeatedly every week. If the family size is too large, it is not convenient to use this yogurt machine, because the fermentation time limits the output of yogurt.

The yogurt machine with adjustable temperature is more expensive because more electronic components are needed to maintain the temperature setting. There are two kinds of yogurt machines.

The other is to set the production temperature (optimal temperature) in the factory, regardless of the ambient temperature. The temperature of this yogurt machine is not adjustable.

Some yogurt machines combine the above characteristics. For example, some yogurt machines provide factory production temperature setting, time display and stop functions. This yogurt machine can shorten the production time of yogurt to 2 hours, because the set temperature is much better than that of ordinary household yogurt machines. The machine is equipped with cups of various sizes, but the container is allowed to be larger than the cup. You can use a 4-liter container or 4 cans, or you can make 4 liters of yogurt at a time. However, if a taller jar is used, either a larger lid is needed or the gap between the lid and the bottom (heating and control elements) must be covered with a towel.

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5 understand the benefits of yogurt machine. Users can independently adjust the set temperature according to the different strains used. After setting, the yogurt machine will keep the temperature unchanged, regardless of the temperature in your home or kitchen.

Yogurt machine allows users to set heating time. Although it is more convenient to leave home during the production process with the setting of time, it is still recommended that everyone stay in an appropriate range (that is, at home), so that if there is any mistake (rare, such as the heating element is not automatically turned off), it can be handled in time.

Explanatory course of homemade yogurt 1 1

6 Put the containers containing cooled milk and starter into the yogurt machine to ensure that they are evenly spaced and stand firm (you should not want the containers to tilt and the yogurt to leak out).

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7 Cover to prevent heat loss. Keeping the temperature of the container constant can make bacteria multiply and make yogurt.

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8 Check the integrity of yogurt. At the right time-depending on the strains used, temperature and raw materials-milk will become the consistency of yogurt. This process may take 2 hours to 12 hours or even longer. If the time is short, the acidity of yogurt will be weak, because after a long time, bacteria can fully grow. For people who are lactose intolerant, yogurt produced by long-term fermentation may be easier to digest.

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9 Remove the container from the yogurt machine. After the yogurt reaches the required consistency and fermentation time, remove the container from the yogurt machine and put it in the refrigerator for cooling and preservation. The container mentioned here may be a small cup attached to the yogurt machine, so that you can eat yogurt directly from the cup; Some yogurt machines can hold several liters of yogurt in large containers. If you need to make a lot of yogurt often, you can choose this one.

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10 Remember to check the integrity of yogurt. Gently shake the yogurt container. If it has been fermented, the yogurt should not move. So you can take the container out and put it in the refrigerator. Otherwise, you have to wait a little longer to make it thicker, which may take more than 12 hours.

Finish the finishing work

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1 Filter yogurt with coarse cotton cloth, and the taste is stronger. Put the cotton cloth in the funnel, and then put the funnel in a big bowl to catch the leaked whey (it should be a light yellow liquid). Pour yogurt into the funnel, cover the funnel with a plate, put it in the refrigerator together, and filter for several hours to get Greek yogurt. You can get very thick yogurt by filtering it all night, almost close to soft cream cheese.

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2 Refrigerated yogurt. Refrigerate yogurt in the refrigerator for several hours before eating. Yogurt can be kept for 1 to 2 weeks. If you want to take some starter for making yogurt next time, you should take it within 5-7 days, when the bacteria are still in the active period of reproduction. Whey will be formed on yogurt, and you can choose to dump it or stir it into yogurt when you eat it.

Most yogurts on the market contain thickeners, such as gum, starch, gum or gelatin. If your homemade yogurt is thin, don't be surprised or worried, as long as there is no thickener. Putting yogurt into the freezer first and then into the freezer can make the consistency of yogurt more uniform and smooth. It is also a good way to stir or shake the pieces of yogurt.

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3. Selectively add seasoning. Do more experiments until you find your favorite way to eat. Canned stuffing, jam, maple syrup or ice cream are all good condiments. If you want to be healthy, you can eat it with fresh fruit without adding a little sugar or honey.

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The yogurt made this time can be used as the bottom material for the next yogurt.

Illustrative course of homemade yogurt

skill

The longer the fermentation time, the stronger the yogurt and the stronger the taste.

Yogurt sold in the market is usually very sweet, and homemade yogurt is a good way to avoid eating too much sugar.

Putting yogurt into the freezer first and then into the freezer can make the consistency of yogurt more uniform and smooth. It is also a good way to stir or shake the pieces of yogurt.

It is easier to control the temperature with a double-layer pot.

Almost all yogurt machines need you to add water to the bottom, which makes it easy to transfer heat to the yogurt container. Follow the instructions of the yogurt machine.

warn

If your yogurt smells, tastes or looks strange, don't eat it. "If you suspect there is something wrong with it, just throw it away!" Then try again. It should be noted that the homemade yogurt will definitely look different from the one bought in the store, because there are no stabilizers, thickeners and the like. It may be thinner than the commercially available yogurt you are used to eating, and whey (thin and transparent liquid) may also precipitate. This is all normal. Yogurt should smell good, similar to cheese or fresh toast.