Ingredients: plain yogurt 100ML fresh milk, 500ML sugar, clean and sealed container?
How to make:
1. Leave the yogurt at room temperature for 2-3 hours to restore the activity of lactic acid bacteria in the yogurt; ?
2. Add appropriate amount of sugar to fresh milk, boil and sterilize, and then quickly cool to about 40 degrees; ?
3. Put the yogurt in the container first; ?
4. Add milk and stir well; ?
5. Seal the lid with plastic wrap; ?
6. The fermentation temperature is about 38-40 degrees, and it is kept in a cool place at room temperature in summer. When the temperature is low, you can pour it into a thermos bottle or vacuum furnace for heat preservation, or you can use a rice cooker (turn the rice cooker to the heat preservation gear and heat it to below 40 degrees, unplug it and put it into a container filled with milk); ?
7. After about 8- 10 hours, a clot (shaped like tofu flower) may be formed. At this time, you can move into the refrigerator for refrigeration, otherwise the yogurt will become more and more sour, and sometimes there will be water. ?
It's done. Take it out and taste it. Thick and delicious. You can also add some fruit particles and put them in the refrigerator for two hours to make fruit yogurt. I especially like to eat tea-flavored things these days, and I also made tea-flavored yogurt. ?
Tip:?
1. Yogurt bowl (glass is recommended). Yogurt will react with metal or some plastics, so metal containers must not be used. Plastic containers You don't know which materials won't react. It's better to use glass containers or ceramic containers. ?
2. Lactic acid bacteria in yogurt play the role of starter. The optimum fermentation temperature is 38-40℃. If the temperature is too low, the activity is low, and the temperature is too high, lactic acid bacteria will die. ?
3. All the utensils for making yogurt must be disinfected, otherwise the yogurt may contain miscellaneous bacteria, which can be boiled in boiling water or disinfected in microwave oven for a few minutes. ?
4. Yogurt must be sealed during fermentation, otherwise pathogenic bacteria in the air will ferment together. ?
5. Personally, I think the yogurt made of ternary milk and Yili original yogurt is the best, and it tastes better than Yili yogurt itself.