Main ingredient: 800ml-1000ml of pure milk
Ingredients: 1g of yogurt starter
Practice
Practice 1
Milk and powdered yogurt should be taken out of the refrigerator in advance and brought back to room temperature;
The inner liner of the yogurt machine should be sterilized with boiling water;
Add about 800~1000ml of pure milk;
Add 1 small packet of yogurt powder (1g); stir it lightly;
Put it into the yogurt machine to ferment at a constant temperature. 1000ml of pure milk;
Add 1 sachet of yogurt bacteria powder (1g), stir gently;
Put into the yogurt machine at a constant temperature of fermentation for 6-10 hours, to be observed that the milk can be solidified.
The finished yogurt can be eaten immediately, or put it in the refrigerator for a few hours for a better flavor! You can also add sugar or other jams to taste according to your personal preference.
Homemade Yogurt
Note
If the milk is refrigerated, please put it in the greenhouse before adding the strains, otherwise the fermentation time will be prolonged;
Add a few spoons of sugar in the milk to make the taste more delicate (according to your personal taste);
When it is cold in the winter, please heat up the water at the periphery of the inner liner of the yogurt machine in order to enhance the heat transfer and reduce the fermentation time. transfer and reduce the fermentation time.
Method 2
Ingredients
Milk 900g
Light cream 100g
Accessories
Yoghurt fermenter 1 sachet
Seasoning
Sweeteners
Sweeteners 50g
Method 3
Pour milk into the bread drum, then pour in the cream
Method 3
Method 3
Make the yoghurt with a mixture of milk and cream. p>Stir evenly and then pour in the sugar, and then pour in the yogurt leavening agent, stir evenly
Start the yogurt function of the bread machine, if purely for the yogurt leavening agent, 8 hours on the OK, add the whipped cream will need to give 2 more small time, a *** is 10 hours
10 hours after the completion of the yogurt, done into a clean container and keep it in a refrigerated storage, within a week of the food finished