Method of making yogurt 1:
Ingredients: a catty of milk, a small box of yogurt on the market as an introduction, and two spoonfuls of sugar.
Practice: Boil the milk and air it to room temperature. Add yogurt and sugar and mix well.
It will take about 6 hours in summer. In winter, put the mixed milk in the yogurt machine, and after a few hours, you can drink homemade fresh and delicious yogurt. Remember to put away half a cup as the next primer before drinking, and don't drink the primer like my little baby.
After making it several times, you will find that the yogurt is thin. Don't worry, it's because we didn't put a thickener? Because of additives such as stabilizers. It's pure yogurt
Method of making yogurt 2
Very simple, and just follow my steps strictly, unless there is something wrong with the original milk or yogurt, it is impossible to fail.
Tools and raw materials:
1, a bottle of yogurt seeds (you can use the original flavor of Wan Jiabao, although it is more expensive, but it is said that its strains are better; I haven't tried anything else. No matter what kind of yogurt is used as seed, it must be original), pure milk 750- 1000ml, depending on the size of the container you prepare, at will (a bottle of 125ml Wan Jiabao yogurt can be made at most 2kg at a time).
2, a jar (disinfection)
3, a mixing stick (disinfection)
4. One bucket
5, insulation materials (a sponge pillow, or something else, no, just use two bath towels. )
6. One piece of filling material (one piece of bath towel)
7. One fresh-keeping bag or one fresh-keeping film.
8, a hot water bottle
Production process:
1, take the yogurt out of the refrigerator and warm it to room temperature (to improve the activity of lactic acid bacteria) for later use.
2, put pure milk in hot water (bagged, as long as it is warm, 70-80 degrees; If it is packed in a box of 1kg, it should be soaked in a little open (90-98 degrees) for 3-5 minutes to heat the pure milk to about 40 degrees (which is beneficial to the growth of lactic acid bacteria).
3. During the warm milk period, prepare a bottle for making yogurt (I use a large jar of Nestle 400g, which can make 750ml at a time) and sterilize it with boiling water; One stirring stick, disinfected with boiling water. And put some hot water in the hot water bottle for later use.
4. Take the milk out of the hot water, dry the surface moisture (to prevent it from flowing into the bottle and polluting the milk when pouring the milk), and pour it into the jar. Open yogurt, add yogurt seeds (about 60ml in 750ml, about half a bottle of yogurt) according to the ratio of 6%- 10%, stir evenly with a stirring stick, cover with plastic wrap or plastic bag, and tighten the bottle mouth.
5. Put the insulation material, hot water bottle and jar in the bucket in turn, and finally fill the gap with a bath towel, cover the lid and press the heavy objects.
6. Wait for 6 hours. Take out the jar and see that the milk has become an egg cake, which shows that the production is successful.
The method of home-made yogurt:
1) Wash the coarse-mouthed glass bottle or porcelain bottle (the can bottle can not be used because its mouth is too big to be contaminated by miscellaneous bacteria), fill it with milk, cover the bottle mouth with clean double-layer plastic film, and tie it with string, which should be loose, because a lot of steam will be generated in the bottle during heating. If it is tied too tightly, the film will burst and pollution will easily occur.
2) Put the glass bottle filled with milk into the pot and boil it for 30 minutes. It is advisable to soak it in water without milk, and do not cover the lid, then take it out and cool it until the back of your hand touches it.
3) 2% ~ 4% of the fresh pure yogurt sold in the market, such as Jiabao brand pure yogurt and Qinnong brand pure yogurt. Immediately after adding the bought yogurt, tie the plastic film tightly to ensure the oxygen-free environment in the bottle.
4) At room temperature 10 hour later (at room temperature above 30℃ in summer), fresh milk coagulates like bean curd and yogurt.
5) Put the yogurt bottle in the refrigerator at 0 ~ 5℃ and refrigerate for 2 ~ 4 hours, then it can be eaten.
White sugar can be added during sterilization or when eating, and the amount depends on personal taste or not.
You can make a small bottle separately. If the milk coagulation is good, you can keep it as a strain, but you can't use it many times. Because aseptic operation can't be guaranteed at home, the strain can be put in the refrigerator. If the film on the bottle mouth bulges and gas is generated inside, it means that it has entered the gas-producing bacteria, which can only be eaten and cannot be kept as a strain.
matters need attention
1. The strain yogurt used can't be added with fruit, let alone fruity yogurt.
2. If the temperature of milk heating is too high, it will kill lactic acid bacteria in yogurt and cause fermentation failure. If the temperature is too low, it will cause slow fermentation, so it is not too hot to touch (microwave heating often causes uneven heating, so you should stir it with a spoon and try the temperature again).
3. Do not use the heat preservation file of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation and fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.
4. It is best to use a porcelain cup with a lid for fermentation containers, and a hard plastic cup is also acceptable, but if the quality of the cup is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.
5. It is best not to use disinfectant for container disinfection, because if it is not cleaned, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.
6. There are anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) which are not suitable for cooperative production of yogurt.
7. The appearance of high-quality yogurt is milky white or slightly yellow, the surface is smooth, the curd is firm, the tissue is fine, the texture is uniform, a small amount of whey is allowed to precipitate, there is no bubble, the sour and sweet taste is moderate, and there must be no spicy taste and other peculiar smell. If there are bubbles in the yogurt, or the bottle cap bulges, or there is spicy taste and other peculiar smell, it means that the fresh milk has been contaminated by miscellaneous bacteria during the fermentation process and cannot be eaten.
8. The fermented yogurt occasionally fails because of its unstable quality. In order to ensure the quality of yogurt, you can go to the pharmacy to purchase some golden bifid as pure strains (the quality of golden bifid is not to be said). Moreover, the fermented yogurt is rich in Bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus, which is beneficial to health. The appropriate proportion is to add 3 slices to 500ml whole milk (the fermentation time is 8.5 hours at constant temperature).
The above is the method of homemade yogurt introduced by Xiaobian, hoping to help you. For more information about the method of making yogurt, please continue to pay attention to the decoration of Tuba Rabbit.