1, one cup/bag/box of yogurt of any brand (as the first introduction)

2, two spoonfuls of sugar (rock sugar, honey, no sugar)

3, a big bag of milk (500g, it is said that milk containing antibiotics can't be made into yogurt, I don't know if it's true or not).

4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)

Production process:

1, 5 spoonfuls of yogurt (starter) into the container.

2, 2 spoonfuls of sugar into the container (love to eat sweet, want to lose weight, not afraid of acid), and then add, but I put it first, mainly because I can't bear to "spoil" yogurt.

3. Add milk and mix well.

4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius needs 12 hours, when my home 18 degrees Celsius, it is really "eating" rather than "drinking", and the milk consumption in my home has doubled at present)

5, wait patiently 12 hours or so, open the lid (no peeking in the middle! ) ... solidified like tofu brain, successful, Pinghu should be said to be a mirror.

6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.

Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir evenly and let stand 12 hour or so.

It would be better to add the fruits in the market and chill them, but you must first save the "white" yogurt as the base.

Complex version:

Raw materials:

500ml pure milk (after many experiments, the pure milk packed in Wandashan carton is the best) 125ml original yogurt (used as a strain, the experiment proves that Wan Jiabao original yogurt is the best).

Tools:

Rice 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)

Production method:

1. Put the porcelain cup (together with the pot cover) and spoon into the rice cooker, add water to boil 10 minutes for disinfection.

2. Take out the cup and pour it into the milk (7 minutes is full, if the milk is newly opened, it has been disinfected, and it does not need to be boiled and disinfected), and put the milk in the microwave oven to heat it so that the hand mold cup wall is not hot.

If it's milk in plastic bags, it's best to boil and dry it, and then do the next step if it's not scalded.

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

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

Low-sugar yogurt will be ready after 8- 10 hour ~ ~ If it is cooked at night, you can drink delicious yogurt the next morning ~ ~

Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitation, and smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Don't put sugar before fermentation.

Homemade yogurt can't be sealed, so its storage time is shorter than that sold in the market. It can only be stored in the refrigerator for 2-3 days, so it's better to drink while cooking ~ ~

Precautions:

1. You can't add fruit to the strain yogurt, let alone fruit-flavored yogurt.

2. If the temperature of heated milk is too high, it will kill lactic acid bacteria in yogurt, leading to fermentation failure. Too low a temperature will cause slow fermentation, so don't burn it to the touch (microwave heating often causes uneven heating, so stir it with a spoon and try the temperature again).

3. Don't use the heat preservation file of the rice cooker for fermentation, because the heat preservation temperature is too high, and the rice cooker must be powered off during heat preservation 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 or a hard plastic cup for fermentation containers, but if the quality of the quilt is not up to standard, it is easy to deform after heating and disinfection. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectants for disinfection of containers, because not cleaning will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. There are also anti-milk (including antibiotics) or reduced milk (milk reduced by milk powder) that are not suitable for cooperative production of yogurt.

7. Due to the unstable quality, the strain yogurt occasionally leads to fermentation failure.

In short, explore more and practice more, and soon you will become a master of homemade yogurt ~ ~ ~