2. First, pour the fresh milk into a clean stainless steel pot or casserole and heat it. In this process, there must be someone around the kitchen to prevent the boiling from overflowing. When the temperature continues to rise and a large amount of white foam appears when the milk is about to boil, turn off the fire and stir with a spoon. When the foam falls back, light it again, boil it and turn off the fire. Because the milk I use is freshly squeezed, it must be thoroughly heated and sterilized. If you buy milk with a long shelf life in the supermarket, you can omit this step and directly heat it to a temperature that is not hot.

3. Put the heated and disinfected fresh milk indoors and let it cool slowly; While waiting, find a porcelain basin or a large heat-resistant glass container, put it in water or heat it for disinfection for ten minutes. There must be a disinfection process, otherwise the finished yogurt will go bad easily.

4. When the fresh milk is not hot, pour it into a sterilized porcelain basin or glass container, and then pour a cup of yogurt. After all the milk is poured in, stir it evenly with a spoon.

5. After stirring evenly, cover it with plastic wrap and put it in a warm place to wait for its natural fermentation. It must be tightly sealed, and fermentation will be faster in an oxygen-free environment.

6. When the room temperature is 17 or 8 degrees, the yogurt will take shape in about six or seven hours. It is still soft and tender at this time. After ten hours, it was semi-solidified, and the surface was white and smooth, full of milk fragrance.

7. The prepared yogurt is soft and fragrant. If you like sweetness, you can add a little sugar before eating, or add nuts, fruits and dried fruits, which are very delicious. Put the leftover yogurt in the refrigerator and seal it. If you like sour taste, you can let it continue to ferment at room temperature. As time goes on, the taste of yogurt will gradually turn sour. At this time, drink some sugar, sweet and sour, smooth and delicious.