1. After preparing the materials, I am used to washing the inner container of the yogurt machine and soaking it in boiling hot water, including the lid and the stirring rod for stirring the milk to ensure that it is not sterile (forgive Virgo). After the water is poured out, wipe the inner container together with the cover and the stirring rod until it is absolutely dry. 2. After the preparation work is completed, first pour 100g yogurt starter into the container, then pour a little milk and mix it evenly (this makes it easier for the milk behind to combine with yogurt), then pour all the remaining milk into the container and mix it evenly with a stirring rod. 3. Cover the container and put it into the yogurt machine to start fermentation. Generally, 12 hour is enough.

Second step

After the yogurt is fermented and cooled, there is another key step before it is put into the refrigerator. Dig a spoonful beside the yogurt to eat, so that the yogurt will have a pit. If you want to thicken quickly, you can dig a bigger hole and put it in the refrigerator. It won't be long before you find a lot of water in the pit. Pour it out and put it back in the refrigerator. After repeating it several times, you will find that the yogurt is getting thicker and thicker, because the water is released! Haha, start enjoying yogurt. Yogurt can be used for all kinds of baking. It's definitely 100% mellow and thick. The method is stupid, but it works well.