Yogurt is fresh milk or skimmed milk as raw materials, in the sterilization of milk after adding pure culture of lactobacilli fermentation of milk lactose decomposition into lactic acid, when the PH value reaches a certain level, casein will begin to precipitate, coagulation into sour milk.

Method of production:

1, the production of yogurt strains, bags of fresh milk, fermentation of yogurt vessels, sugar, warming box, etc. are ready for use;

2, the container sterilization.... With a clean pot of water boiling, the fermentation of yogurt with the vessel into the pot sterilized and disinfected and removed, while hot sugar into the vessel;

3, inoculation. Put the bag of fresh milk into the sterilized vessels used in the boiling water soaked for about 5 minutes, so that the temperature reaches 45 degrees Celsius. The heated bag of fresh milk, respectively, poured into the fermentation of yogurt with the vessel, stirring so that the sugar fully dissolved in the milk. Inoculate the strains into the fresh milk and stir well;

4. Pre-fermentation. The seeded fresh milk sealed with plastic wrap, placed in a homemade incubator, on top of a small hot water bag insulation fermentation, so that the temperature is maintained between 35 to 40 degrees Celsius;

5, after the fermentation. After the yogurt is solidified, put it into the refrigerator for post-fermentation. After 12 hours of fermentation, it is ready to eat.