Homemade Yogurt: Ingredients:
Milk 500 ml, 50 ml of yogurt
Do:
1. Pour the milk into the In a small saucepan, heat over low heat to about 70 degrees, about to boil before boiling, then remove from heat and let cool to lukewarm
2. Scald all the preserving boxes with boiling water, sterilize them, and then let them cool
3. Put the cooled milk into the preserving boxes and pour in the yogurt
4. Stir the milk and the yogurt together well
5. Cover and put the yogurt on a forty degree The warmth on the can, placed four to six hours, after solidification into the refrigerator to save overnight, you can add sugar, add honey, add fruit to eat it
Rice cooker homemade yogurt
Raw materials: 800g of milk, 200g of yogurt
Practice:
1. Prepare enough size of the container, scalded in boiling water to sterilize it, and then cool it down, the bowl and the lid should be sterilized. The bowl and lid should be sterilized, don't forget
2. When the container is cool, pour in the yogurt and milk, and mix well with a waterless, oil-free, sterilized spoon
3. Put a small amount of hot water into the rice cooker
4. Seal and cover the bowl full of milk and yogurt, and put it into the rice cooker;
5. Cover the rice cooker, connect to the power supply, and select the function of porridge, and then press the button to keep warm for one hour. Then press the button to choose to keep warm, about an hour after the power off, do not open the lid, and then simmer for three to five hours
6. eat before you can put into the refrigerator to chill a bit, according to their own taste with sugar and honey can be.
7. The water injected into the rice cooker should not be too full, but not too little, about seven or eight points in the bowl can be.
7.