material:

a large barrel of fresh milk (preferably the kind that needs to be preserved at low temperature in the supermarket together with yogurt, which is easier to succeed than normal temperature milk);

a small bottle of plain yogurt (the ratio of milk to yogurt is about 5: 1, and it doesn't matter if there is a little more yogurt);

a clean container with a lid;

about p>1 red dates;

plastic wrap, towels and disposable chopsticks are also needed if necessary.

Steps of making yogurt:

1. Put the container for holding yogurt in boiling water for two minutes for disinfection, take it out and dry it with a clean paper towel;

2, 3, prepare yogurt and milk, first pour the milk into a container and heat it to about 8 degrees, then let it cool;

4. When the milk is cooled to about 4 degrees (slightly higher than the body temperature, it feels warm), all the yogurt can be poured in and stirred evenly;

5. Seal the bottle mouth with plastic wrap first, and then cover the bottle cap;

The following steps are applicable to the situation that there is no heating at home in winter, the room temperature is extremely low, and the heat preservation function of the rice cooker can work for a long time ~

It is necessary to isolate the bottle body from the bottom of the rice cooker ~ to avoid the bottom motor from directly heating the bottle body ~

6. Spread two disposable chopsticks on the bottom of the rice cooker, and cut off the ones that exceed the length;

7. Put a towel folded several layers on the chopsticks;

8. Place the bottle on the towel;

9. Add warm water of 36 or 7 degrees (equivalent to body temperature, use your body as a thermometer, and this is the temperature when the water temperature makes you feel the softest), and let the rice cooker be kept warm overnight.

Processing steps of jujube yogurt:

1. Take out the yogurt fermented all night in the morning, which is already very thick;

2. Put about ten red dates into a steamer for steaming;

3. Remove the core from the steamed jujube and cut it into smaller pieces if possible;

4. Pour yogurt into the blender (I use the mixing function of the soymilk machine);

5. Add the red dates with stones removed;

6. Start stirring and wait;

7. Pour out the beaten jujube yogurt and filter it (a lot of air will enter after beating, and there will be many small bubbles);

8. The residue of jujube peel is basically left on the filter screen;

9. Let the prepared yogurt stand and wait for finer impurities to precipitate and defoam before eating.