When making milk powder, brew according to the ratio of: 250ml milk powder+750ml water. Use mushroom powder or yogurt as a primer. The choice of raw materials is very important. If you want to make a good yogurt, the raw materials must be fresh and pollution-free, choose good strains, and then master the fermentation time.

It only takes 8 hours to ferment at this time of year. It is suggested that you choose pure fresh milk+bacterial powder, and the yogurt made with milk powder+sour milk as the introduction is not as thick and delicate as that made with bacterial powder.

Raw materials: boxed fresh milk, a package of strains.

1, rinse the container and the container cover with boiling water for more than 1 min, and sterilize it.

2. Pour in a little fresh milk, add the strain and stir well (be sure to stir until it is soft, otherwise the finished product will feel grainy), add the rest fresh milk, continue to stir well, then cover it, put it in the fermentation tank of yogurt machine, cover it with the outer cover, turn on the power, and ferment. The time is generally set at 8 ~12 hours. (When the ambient temperature is low or the frozen milk is used, the time needs to be extended appropriately.)

Yogurt is solid for the first time, and it is not so delicate just after it is finished. It tastes best after being passivated in the refrigerator for 24 hours.

Adding honey will make it thinner, preferably adding sugar. You can also add various diced fruits and Nestle chocolate powder (Avatar is also ok) and stir well to make it chocolate-flavored.

In summer, you can also add fruit, ice cubes and honey to mix and beat, and the taste is mellow.

I hope I can help you.