1, blanch the tool with boiling water, which can sterilize and avoid yogurt fermentation caused by other strains.

2. Pour the pure milk into a clean oil-free pot and boil it. If it is new milk, it has been disinfected, so there is no need to boil and heat it to about 80 degrees.

3. Naturally cool the cooked milk to about 45℃, add100g of original yogurt and stir well.

4. Pour the evenly mixed milk into a sterilized container and seal it.

5. Put the container with mixed milk in a warm and dark place. The optimum fermentation temperature of yogurt is between 40 and 45 degrees, and the human body temperature is 37 degrees, as long as it is not scalded. )

6, almost six or seven hours, fermentation is completed. It tastes better after refrigeration.