1, sterilize

Prepare a pot full of water, bring to a boil, put the stirring spoon, containers of yogurt into the pot, boil for 3 minutes to sterilize, take the clip or chopsticks to stir a little bit, take it out, don't put your hand into it, oh, to keep the container inside the sterility.

2. Boil the milk

First, fill the milk pot with water, boil it to sterilize it, and pour out all the water (it's a waste, so it's good to wash your hair). Heat the ramekin to evaporate the water. (Do not overheat)

Pour 1000 ml of milk into the milk pan on low heat and cook to a small boil (about 80 degrees) off the fire, during which you have to keep stirring, otherwise it will be paste pot da, then cool to 45 degrees, add 50 grams of sugar and stir well.

3, pick up strains

Pour 200 grams of yogurt into the pot, stir quickly and evenly (very important oh).

4, keep warm

Pour into a sterilized container and ferment at 40-45 degrees for 8 hours.

Tuchiba is one made with the fermentation function of the oven (exactly 45 degrees), and the other with a water bath method of insulation, plus a quilt wrapped.

5, put the already fermented yogurt in the refrigerator for 6 hours. The taste will be very good.