Pure milk ………………………………………………………………………………………………………………………………………… 500ml.

Plain Yogurt .............................................................................................................................................................................

Tools:

Electric cooker, porcelain cup with lid, spoon, microwave oven (milk can be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature)

Practice:

1.Put the porcelain cup (together with the lid) and spoon in the rice cooker and boil it with water 10 minute for disinfection.

2. Take out the cup and pour it into the milk (7 minutes full, if the milk is newly opened, it has been disinfected well, so you don't need to boil it for disinfection), and put the milk in the microwave oven to heat it, so that it doesn't burn your hands when touching the cup wall.

3. Add yogurt to warm milk, stir well with a spoon, and cover.

4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.

After 5.8 ~10 hour, the low-sugar yogurt is ready. If it is cooked at night, you can drink delicious yogurt the next morning.

Precautions:

1.The strain yogurt used can't be added with fruit, let alone fruity yogurt.

2. If the temperature of milk heating is too high, it will kill lactic acid bacteria in yogurt and cause fermentation failure. If the temperature is too low, it will cause slow fermentation, so it is not too hot to touch.

3. Do not use the heat preservation file of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation and fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use a porcelain cup with a lid for fermentation containers, and a hard plastic cup is also acceptable, but if the quality of the cup is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectant for container disinfection, because if it is not cleaned, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. There are anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) which are not suitable for cooperative production of yogurt.

7. Successful yogurt is semi-solidified, the surface is white and smooth, and there is no whey (light yellow transparent liquid) to precipitate, and it smells like milk. If you are not afraid of fat and like sweets, you can add sugar before eating. Do not put sugar before fermentation.

8. The shelf life of homemade yogurt is 2 ~ 3 days.

Homemade yogurt

Source /fncbs release date/2004-10-2115: 07: 24 reading popularity/1 149

Yogurt is made of milk (or raw milk) fermented by lactic acid bacteria. Some people will think that yogurt is directly adding lactic acid bacteria to milk, but it is not. In fact, it refers to the milk under certain conditions, and finally forms yogurt due to the role of lactic acid bacteria.

Homemade yogurt is very simple. You can make it yourself right away. The advantage is home-made, and the materials (dairy products), water, utensils and sanitary conditions in the self-made process can all meet your own requirements and achieve the best product effect.

Materials for making yogurt

1. Raw milk milk or fat. Any dairy product with a protein content higher than 10% is suitable for making yogurt, and the higher the protein content, the more suitable for making yogurt.

2. The optimum culture temperature is 42℃. If it exceeds 45℃, all lactic acid bacteria will die.

3. Yogurt is commercially available.

4. Additives Add10% ~12% sugar when the milk is boiled. Be careful not to add too much, otherwise it will inhibit the production of lactic acid bacteria and prolong the fermentation time.

Steps to make yogurt

1. Boil the milk and sterilize it first.

2. Add yogurt as seed bacteria.

3. Put it in a thermos at 42 ~ 45 degrees Celsius for 2 ~ 3 hours.

4. After the above steps, the original milk has generated lactic acid, which has become a milk protein state and condensed into a slippery, pudding-like shape. Yogurt can be kept in the refrigerator for two weeks.

The above is the basic practice. You can choose your favorite brand of milk according to your own preferences. Choose to drink water by yourself, or choose high-grade mountain spring water or glacier water; As for the variety of seasoning, you can choose the most delicious, freshest and even organic fruits and vegetables at will. In addition, everyone's taste preference for yogurt is different. It is a little sour or very sour, and it is completely in your hands with the length of manufacturing time; Some people like to be thin, while others prefer to be thick, so they can play freely. Matters needing attention in making yogurt DIY is not only good for health, but also a kind of life interest. If you are free, you may wish to have a try.

I want to remind you of some principles here.

● Choose fresh strains (yogurt) and keep them clean and free of impurities.

● The utensils used, such as pots, spoons and containers, are disinfected with hot water.

● The proportion of seed bacteria accounts for about 3%. When the amount of seed bacteria is too large, the fermentation time will be shorter.

● Ensure that the fermentation temperature is about 42 ~ 45 degrees Celsius.

When the milk starts to coagulate, there is no sour taste. You can control the length of time according to your favorite sour taste.

● Do not stir or shake milk as much as possible during fermentation, otherwise, water and solids will be obviously separated.

● If any turbidity, odor, separation and other phenomena are found in the yogurt, it is best to discard it and make it again.

Homemade yogurt

1 put a big bag of 500ML milk in hot water, because the bag is not very thin, so you don't have to worry about overheating the milk ~ ~ ~ I use the water in the water heater to put the milk directly into the tube and continue the next step.

2. I always use the glass bottle of Nestle coffee to clean it, which is convenient to clean and has a lid, and I can easily see the fermentation inside. Wash the bottle with water and then dry it with a clean paper towel to ensure that the container is free of water and oil.

3 steps to add about 70ML of yogurt to the bottle. I calculate this because 200ML of yogurt can be made three times. Add a spoonful of sugar. At this time, take out the unopened milk from the hot water and try the temperature.

If you feel the temperature, but it's not very hot, you can directly pour the milk into a container with yogurt and stir it with a long-handled spoon (I turn it upside down from the bottom to fully mix the yogurt and pure milk) Taste the contents of the bottle at this time, which have both the smell of milk and the taste of yogurt, but it is not very sour, so you can safely put the lid on the bottle and keep it at room temperature. I have a thermometer at home, and I looked at the temperature of 25 degrees, so I put the bottle on my closet so as not to move it again (because I felt that the temperature didn't seem to be enough a few times ago when I made yogurt, I moved the bottle to a high temperature place, but it turns out that shaking the bottle in the middle doesn't seem to be good for the molding of yogurt. This is my experience)

At this point, all you have to do is wait patiently for 8 hours (it's really 8 hours. I cooked it at 3: 00 p.m. at night 1 1 o'clock, and it was already well solidified). After the yogurt is solidified, you can put it in the refrigerator, because there will be a layer of water in the continuous fermentation, so it is better to put it in the refrigerator.

When you want to eat, you can have delicious and fragrant yogurt to eat. Haha, it's really "eating" because the consistency can be eaten with a small spoon. Haha, it's so satisfying ~ ~ ~

Home-made yogurt

Southern Network News: Usually, the yogurt we drink is bought from the market. Here is a simple method of home-made yogurt. Interested friends may wish to try it. The specific approach is:

(1) Buy 1 bottle of yogurt as the strain first, and 1 bottle of yogurt can be inoculated with 5 bottles of fresh milk.

(2) Boil and disinfect the used empty milk bottles and use them after cooling.

(3) Boil the fresh milk for1~ 2 minutes, add 8% to10% white sugar in the boiling, and inoculate the sterilized milk after boiling, and cool it to 40 ~ 43 C..

(4) Pour the bought 1 bottle of yogurt into five sterilized empty milk bottles respectively, then immediately pour the sterilized fresh milk into five milk bottles, stir them, and then cover them.

(5) Ferment at a temperature of about 35 degrees Celsius (if it is really impossible, wrap the milk bottle with clean gauze or plastic bag and put it on the stove for fermentation). After about 4-6 hours, a clot (like tofu flower) can be formed. At this time, it can be moved into the refrigerator for freezing and can be drunk the next day. If you want to make yogurt continuously, you can use your own yogurt made 1 day as a strain.

If there is no fresh milk, milk powder can be used, and the ratio of 1 to 7 ~ 8 is used to heat water to prepare and boil for sterilization.

Homemade yogurt-American way

Recipe has been used for several years and is absolutely reliable. I made another batch yesterday, and the effect was excellent.

1. Boil (just open).

Why? Because all the milk used has expired or is about to expire, if it is not cooked, miscellaneous bacteria will multiply, and the yogurt made may not be eaten.

Stir in time during cooking to avoid burning the bottom of the pot. Put out the fire in time when driving fast.

2。 Sugar

See how sweet you like.

3。 cool

To slight heat. Note that the pasteurization of milk is only about 60 degrees (Celsius). Adding the primer when the temperature is too high will kill the primer.

4。 Add an introduction

Use a small jar of your favorite yogurt for every half gallon of milk and mix well.

5。 Bottle fermentation

Use plastic cups or glass bottles (such as those containing Laoganma's hot sauce), put them in an oven and heat them. The electric oven only needs to see that the heating wire is red. Remember that adding the primer when the temperature is too high will kill the primer!

6。 Enjoy!

Method of home-made yogurt

Article source: Release date: 2005- 10- 15.

Nowadays, milk has become a must-have item on many family tables, so how to make yogurt at home? Now the production method is introduced as follows:

L, first buy a bottle of yogurt as a strain. One bottle of yogurt can be inoculated with five bottles of fresh milk.

2. Prepare a milk pot, a pair of stirring spoons or chopsticks, and several thick porcelain or thick glasses. Then the utensils are cooked and sterilized. Prepare another thermometer.

3. Heat and boil the fresh milk for 5 minutes. The boiling time should not be too short. To eat sweet yogurt, add a certain amount of sugar when boiling.

4. Boiled and sterilized milk is cooled with water or naturally to about 42℃. If there is no thermometer, it is advisable to touch the outside of the bottle without burning your hands.

5, inoculation. Break the purchased yogurt with sterilized tableware, pour it into the cooled milk, and stir well.

6. Cup filling. Pack the inoculated milk into cups prepared in advance and cover them.

7. Fermentation: Put the cup filled with milk at 30℃ to 35℃ for fermentation. It takes about 4-6 hours to form a clot, and then it can be eaten.

In addition, if you want to continue to make yogurt, you can use the yogurt you made the day before as a strain.

Ultra-simple method 1 minute homemade yogurt succeeded! Absolutely suitable for super lazy mm~

Ahem, madam, it's simple, briefly as follows:

1, prepare a box of boxed sterilized pure milk, and occasionally use the kind of bright low-fat 1L, a small box of yogurt, and occasionally use local yogurt.

2, tear open the bright milk seal, pour out a small cup, then tear open the yogurt seal, pour it into the bright milk box and cover it.

3. Put it into the disinfection cabinet and adjust the temperature to the heat preservation file. OK after 4-5 hours, ready to eat.

It's as simple as zero. When I do it, the whole process really takes only 1 minute, without any heating utensils and absolutely without cleaning any pots and pans. It's absolutely suitable for super lazy women like me who don't even want to touch water, laughing till their mouths are crooked ~ ~ ~ ~ Haha ~ ~ ~

It was put in the disinfection cabinet at noon 12 today, and it was taken out at about 4: 50 pm, and I was worried that it would be smashed. As a result, I opened it and poured it into the book. I saw the thick milk look very comfortable and smelled it good. When I drank it, it was full of sour taste, but I forgot to put sugar ~ ~ ~

Finished product, thick yogurt, no sugar added.

Yogurt DIY

You must not know that we can also try to make yogurt at home: 1, boil fresh milk with sugar and leave it in a cup until the temperature drops to room temperature; 2. Take two tablespoons of high-quality yogurt as a strain, put it in a cup, and then place it at 20-30 C for fermentation 10- 12 hours. Of course, the milk should be fresh, the utensils should be boiled and disinfected, and the fermentation temperature should be appropriate. It is said that there is a product called "bacteria milk powder" that can be used as a starter for home-made yogurt. It should be noted that home-made yogurt will encounter the interference of miscellaneous bacteria in the environment, which will have an impact on the taste of home-made yogurt. In addition, it is not easy to master the fermentation temperature and time at home.

Homemade yogurt

2004-03-30 16:39: 13

Raw materials and equipment:

Equipment:

1, a large glass cup from ikea (those who have been to ikea should have an impression: it is tall, with a handle, and the sharp mouth is just suitable for pouring water out, and there are circles on the side like 39 small cups 12. It seems to be 29 yuan each, which is very cheap)

2, a napkin, recommend Shu Jie's small packaging napkins.

3, a rubber band or a line.

4, a wooden chopsticks

Raw materials:

1

Yogurt, it is recommended that Danone Extra Strong Yogurt, a plastic bottle with a bottle of 650ml. The price is about 6 to 7 yuan, so it's up to you to choose the one with high calcium. (Ordinary blue plastic bottle caps, high-calcium ones are green, and the price is a few cents more expensive.) Choosing it is mainly because the quality of Danone's yogurt is ok, and the price is not the most expensive. The most important thing is that this extra-thick one claims to have three strains, and the concentration is relatively high, which is just what I need.

2. Milk

If this milk is expensive, it will not save money. Therefore, although I strongly recommend Parmalat's milk, I still use Bright Milk (1l carton, which is full of nutrition, and the price is around 6 yuan, and there are often activities in big supermarkets that can offer discounts or send other bright products). When it comes to the quality of milk, I first recommend Parmalat, which tastes mellow, and according to my colleague, her classmates who studied chemistry have tested the milk on the market, and Parmalat has the highest milk content. Bright milk used to smell like smoke, but now it's gone, and it's a little stronger than before. I always feel that Mengniu has a strange smell, similar to the expired smell, but others don't seem to eat it. As for brands like Junyao, I have never drunk them, so I can't make any comments ...

Method: Wash the large glass after dinner or before going to bed at night and drip it dry. Pour in half a box of bright milk, then pour in 1/3 to half a bottle of Danone yogurt, and add two to three spoons of sugar (usually a ceramic spoon for eating, not a small stainless steel spoon). After mixing it evenly with wooden chopsticks (yogurt and milk are completely mixed, and white sugar is completely melted, and white sugar particles can't be felt when mixing), cover the cup with a napkin (one is not enough for two ... white paper can be used without a napkin, and I used a4 printing paper for the first time). Then tie the paper tightly with a rubber band or thread to seal the bottle mouth. The next step is to put the cup at room temperature for one night and get up at 8 or 9 o'clock the next morning. You can smell the fresh smell of Danone Yogurt when you open the sealing paper ... When you stir with wooden chopsticks, you can obviously feel that there is a thick layer of yogurt on the surface (just like the layer of small boxes of yogurt stuck on the plastic sealing paper) and the whole thing is getting thicker (because the milk has become yogurt ...). Stir twice more, and mix this layer with the yogurt below to drink. At this time, the concentration of yogurt should be able to stand chopsticks in the middle (if the container you use is shallow, it is estimated that it will not work, but you should feel this concentration). Yogurt made by myself feels refreshing, neither strong nor light, but also fresh. If you can still taste some milk in it and the taste is thin, you can keep it sealed for a while, because the fermentation time is related to temperature. If you can't finish it, you can put it in the refrigerator like normal yogurt. It's no problem to leave it for two or three days, maybe a week. I haven't tried it, so don't make this yogurt that I can't drink in a week. Just buy it off the shelf.

Note:

1, appliances

There is a reason to use glass containers and wooden chopsticks to stir. Yogurt will react with metal and some plastics, so metal containers must not be used. Plastic containers you don't know which materials won't react, so it's better to use glass containers (ceramic ones, I think, won't react either? I don't know ...). Chopsticks are made of ordinary wood instead of metal.

2. Temperature and time:

The fermentation time is determined by the temperature, so you can't put it in the refrigerator, otherwise the fermentation will be inhibited (when I first made it, my mother insisted that it would be bad if I didn't put it in the refrigerator, which cost me a lot of saliva ...) If it is too hot, it is estimated that it won't work. Now the temperature at night is 10 to 20 degrees, which I think is just right.

3, sealing paper:

I don't know why paper is used, and I haven't tried to use insurance film. If you are interested, you can check whether the fermentation of yogurt is aerobic or anaerobic, and whether it is breathable or airtight ... In short, it is necessary to cover something to prevent dust bugs from crawling in.

The effect is very good and the taste is delicious. Prepare to continue the experiment in the future and add fruit to it, so that you can often drink the fruit yogurt that is expensive to buy outside ...

You can go home and try it yourself if you like. I have done this method several times, and there should be no problem. The temperature in Shanghai has been low these two days, so it is estimated that it will take a little longer ... (Australian ant)

Pay attention to hygiene in homemade yogurt.

Great Wall Online 2005-11-2915:10: 04

Ms. Liu from Hebei: I heard that yogurt is more nutritious and easy to absorb than milk. Now I make my own yogurt with a kind of lactic acid bacteria given by others every day, but I wonder what is the difference between the nutrition of this yogurt and that sold in the market, and whether it will have any adverse effects on my health. Is there anything to pay attention to when doing it?

Mao Xueying, Ph.D., College of Food Science, China Agricultural University: The most important point of homemade yogurt is to ensure that the source of lactic acid bacteria is safe and there are no miscellaneous bacteria. Otherwise, there will be bad taste in the production process or flatulence during storage. In the production process, we should always pay attention to sterilization: it is best not to clean the container with detergent, but to scald it with boiling water; When storing, it must be sealed to prevent miscellaneous bacteria in the air from entering. From the nutritional point of view, there is no difference between homemade yogurt and yogurt sold in the market. Because no preservatives, stabilizers, thickeners, etc. are artificially added, it is more reassuring to eat. ▲