The United States of America bread machine (including yogurt machine function)

Fresh milk 1 liter (2 pounds)

Sugar 50 grams

Fermented plain yogurt box (125ML)

Methods/Steps

I use a bread machine and yogurt machine two-in-one, that is, the milk is usually used to ferment the yogurt! The plastic bucket is put in the toasting tin to ferment, and I don't know if the kind of yogurt maker that specializes in making yogurt has two buckets. I usually put the outer bucket, which is the iron bucket with about 400ML of water, and then the plastic bucket with the milk in it, and have the water as a medium, which will help the yogurt ferment faster and better.

The best way to make yogurt is to use fresh plain milk, I am all about 1L of plain milk plus 1 cup of 125ML fermented plain yogurt for the strains.

Before pouring milk into the plastic bucket, the plastic bucket must do a good job of strict sterilization, to prevent the plastic bucket of stray bacteria, or follow the lactobacilli with the fermentation, eat not only no good, may also be harmful to the body, disinfection, I am generally in the plastic bucket poured about 200ML boiling water, and then put into a microwave oven microwave high-fire heating for 1 minute, and then take it out of the circle and pour it out, the period of time, do not touch the inside of the plastic bucket with the lid and the hands. The hand should not touch the inside of the plastic bucket and the inside of the lid during this period.

After the sterilizing work is done, first pour the yogurt into the plastic bucket, then pour the milk, put the lid on and put it into the bread machine, and select the yogurt program to start the fermentation. I usually set the fermentation time to 9 to 10 hours and find that it produces just the right consistency of yogurt.

After the fermentation is over, while the yogurt is still hot, add sugar to it, if you like the original sugar, add a little less, so it will be more acidic, if you want to taste a little bit better, add more sugar, the flavor will become very good, usually I add less sugar, to eat when you will scoop a spoonful of honey to taste. The yogurt is just fermented when you take it out with the tofu brain as curdled in there, after adding sugar a stir a little thinning, into a thick will flow state, usually this time I will put the yogurt back into the bread machine, or put it in the natural temperature and wait for it to cool down, and then re-curdled into the state of the tofu brain as not flow, and finally put in the refrigerator to save, usually save a 3,5 days are no problem.

And many people will ask me, to choose what yogurt to do strain, my advice is, choose the original flavor, those who added fruit and so on, the more things added, the more additives, otherwise how can the fruit in the yogurt soak without spoilage?

If you want to add fruit to your own yogurt, it's best to add it separately when you want to eat it, and don't add it to the yogurt bucket at the beginning of the process, or it will easily spoil.

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Precautions

The milk used to make the strains must be purchased as fermented, not as a milk drink.