I have summarized the key points of making homemade yogurt. Read the collection that does not solidify or smooth. The female colleagues around me like to buy yogurt. Every time I want to share it with me, I refuse because I feel

Many of the yogurts sold have too much sugar added, and some of them are not even yogurt, but more precisely lactic acid bacteria drinks. I always make my own yogurt as I adhere to a low-sugar diet.

When I mention making my own yogurt, my colleagues will ask me if I have a yogurt machine. Maybe many people have the impression that a yogurt machine can be used to make yogurt!

In fact, there are many ways to make yogurt. You can use an oven or a rice cooker. Today I will teach you how to make yogurt without a yogurt machine.

In addition, making yogurt does not mean adding milk and bacterial powder, and then waiting for fermentation. Some people make yogurt this way that does not solidify and does not have a thick and silky texture.

In fact, there are still some skills that need to be paid attention to. Let me tell you in detail the secret of making successful yogurt.

by Several possible problems in light food diet canteens 1. When choosing milk, it is best to use whole milk, common brands are fine.

Skim or low-fat versions can also be made, but they will be thinner.

And it is best to use milk at room temperature. If the temperature of the milk is too cold, pour in bacterial powder later. The bacterial powder will easily stick to the inner wall of the yogurt machine and it will be difficult to stir evenly.

2. Use bacterial powder or finished yogurt to make your own yogurt. In addition to using yogurt bacterial powder, you can also use a small amount of finished yogurt as a starter. But for the first time making yogurt, it is better to use bacterial powder, because the finished yogurt you buy is from making to

There will be a certain production cycle for sales. It is possible that there will be very few beneficial bacteria in the yogurt by the time you use it. If you use it to make yogurt again at this time, the nutritional content will be reduced a lot.

You can buy bacterial powder online, but I won’t recommend the brand to you. I think there’s not much difference, and the bacterial powder is super cheap!

When choosing, the more strains of yogurt, the better the nutritional content and taste.

by Light Food Diet Canteen 3. The use of bacterial powder is to preserve it.

Yogurt mushroom powder needs to be frozen and stored daily. Be careful not to refrigerate!

The second is the order of adding bacteria powder.

You can pour part of the milk first, then add the bacterial powder, and then pour the remaining milk. Do not pour all the milk in at once. Third, be sure to stir thoroughly after adding the bacterial powder.

Many people fail to make yogurt because the bacteria powder is not completely dissolved.

4. Sterilize all containers and stirring tools. You can scald them in boiling water, cook them in a pot, or use high-temperature sterilization in the oven. 5. Refrigerated fermented yogurt should be placed in the refrigerator for a few hours before eating. Specific details

I will make it clear why later.

6. You can add some light cream. Adding light cream can make the yogurt taste better. For those who are losing weight, it is not recommended to add light cream.

Specifically how to make yogurt by adding whipping cream, the method is listed below. Homemade yogurt (yoghurt machine version) (shared by Zi Douguo gourmet certified expert Qi Geer) If you have a yogurt machine, this is the simplest method.

Put the milk and bacteria powder, then plug in the yogurt machine and wait for 8 hours.

Here is the ingredient list for the light cream version: 850 grams of whole milk, 1 packet of yogurt powder, 150 grams of light cream, 50 to 80 grams of sugar. Detailed instructions: 1. Boil a small pot of water and put the fermented yogurt into it.

Put the container and stirring tools into the pot and cook for two minutes to sterilize and disinfect. This step cannot be omitted!

If not boiling, add boiling water and blanch for a few minutes.

I usually put the stirring tool in the container, pour boiling water, cover and simmer for 10 minutes, so I feel more at ease.

In addition, you can use kitchen paper to dry all containers. There should be no water, otherwise the yogurt will easily deteriorate. 2. Add sugar to the oil-free milk pot. I used 70 grams.

Those who are losing weight or controlling sugar can add less or no added sugar, or add sugar and honey when eating.

I usually don't add sugar, but add some dried fruits, such as dried cranberries, raisins, or some fresh fruit pieces to adjust the taste and texture.

3. Add whipping cream and milk, heat to minimum heat to 40 degrees, melt the sugar, and turn off the heat (this temperature is probably the temperature that people can withstand when taking a bath).

Add another pack of yogurt powder and stir evenly. 4. Pour into a sterilized container, put it into the yogurt machine, plug it in and cover it to ferment for 8 to 12 hours. The longer the fermentation time, the more acidic the yogurt will taste. Control it according to your own taste.

As for the fermentation time, I generally prefer 10 hours, which is slightly sour.

Do not exceed 12 hours, otherwise it will be too sour. After fermentation, put it in the refrigerator for one night and it will taste better. The method of making yogurt in a rice cooker is the same as using a yogurt machine. Of course, the premise is that your rice cooker has the function of making yogurt.

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