Female colleagues around me like to buy yogurt to drink, and every time they want to share it with me, I refuse it, because I think many of the yogurt sold are too polysaccharide, and some of them are not yogurt, more precisely, lactic acid bacteria drinks. I always insist on a low-sugar diet and I will make my own yogurt. When it comes to making yogurt myself, my colleagues will ask me if I have a yogurt machine. Maybe many people have the impression that yogurt can only be made with a yogurt machine! In fact, there are many ways to make yogurt. You can use an oven or a rice cooker. Today, I will teach you how to make yogurt without a yogurt machine.
In addition, making yogurt is not about putting milk and bacteria powder and then waiting for fermentation. Some people make yogurt that is not solidified and has no thick and silky taste. In fact, there are still some skills to pay attention to. Let's talk about the secret of making successful yogurt in detail.
By Qingshi lose weight canteen
Several possible problems
1, the choice of milk
It is best to choose whole milk, and common brands will do. Skim or low fat can also be made, but it will be thinner. Moreover, it is best to use milk at room temperature. If the milk temperature is too cold, the bacterial powder will be poured later, which will easily stick to the inner wall of the yogurt machine and is not easy to stir evenly.
2. Use bacterial powder or finished yogurt.
Self-made yogurt, in addition to using yogurt bacterial powder, can also use a small number of finished yogurt as a starter, but it will be better to use bacterial powder when making yogurt for the first time, because the bought finished yogurt will have a certain production cycle from production to sale, and there may be few beneficial bacteria in yogurt when you use it. At this time, if it is used to make yogurt again, the nutritional components will be reduced a lot.
Mushroom powder can be purchased online, but the brand will not be recommended to everyone. I think the difference is not big, and the mushroom powder is super cheap! When choosing, the more strains, the better the nutrition and taste of yogurt.
By Qingshi lose weight canteen
3, the use of bacterial powder
One is preservation. Yogurt powder needs to be frozen every day. Be careful not to refrigerate!
The second is the order of adding bacterial powder. You can pour some milk first, then add the mushroom powder, and then pour the rest of the milk. Don't pour all the milk at once.
Third, after adding the bacterial powder, it must be fully stirred. Many people fail to make yogurt because the bacterial powder is not completely dissolved.
4, disinfection
All containers, as well as mixing tools, must be disinfected, boiled in boiling water, cooked in a pot, or disinfected at high temperature in an oven.
5. Refrigeration
Fermented yogurt should be refrigerated in the refrigerator for a few hours before eating, and I will explain the specific reasons later.
6. You can add some whipped cream.
Adding whipped cream can make yogurt taste better, and it is not recommended for partners who lose weight.
How to make yogurt with whipped cream? The method is below.
Homemade Yogurt (Yogurt Machine Edition)
(shared from the bean fruit food certification, Da Ren Qi Ge)
This is the easiest way to do it if you have a yogurt machine. Put milk and bacteria powder, then plug in the yogurt machine and wait for 8 hours. Here is the light cream version.
List of ingredients
850g of whole milk, yogurt powder 1 package, whipped cream150g, and 50-80g of sugar.
Detailed practice
1, boil a small pot of water, put the fermented container containing yogurt and the stirring tools in the pot and cook for two minutes to disinfect.
Disinfection is an indispensable step! If you don't cook it, you should also pour boiling water for a few minutes. I usually put the mixing tools in a container, pour boiling water, cover and stew for 10 minutes, so I feel more at ease.
In addition, you can dry all the containers with kitchen paper, and there can be no water. Non-quality yogurt is easy to deteriorate.
2, add sugar to the oil-free milk pot, I used 70 grams.
Those who lose weight or control sugar can put less or not, or add sugar and honey when eating. I usually don't add sugar, but add some dried fruits, such as dried cranberries and raisins, or add some fresh fruit particles to adjust the taste and taste.
3. Add whipped cream and milk, and heat it to 40 degrees with minimum fire to melt the sugar and turn off the fire (this temperature is probably the temperature that people can bear when taking a bath). Add a packet of yogurt powder and stir well.
4. Pour into a sterilized container, put it into a yogurt machine, plug in the lid and ferment for 8 to 12 hours.
The longer the fermentation time, the more sour the yogurt will taste. Control the fermentation time according to your own taste. I generally prefer 10 hour, which is slightly sour. Do not exceed 12 hour, or it will be too sour.
It's better to put it in the refrigerator for one night after fermentation.
The method of making yogurt with rice cooker is the same as using yogurt machine, of course, provided that your rice cooker has the function of making yogurt. Disinfection should be done well and fully stirred!
Homemade yogurt (oven version)
(shared by Zhibao Ma, who loves food from the bean and fruit food certification)
Prepare ingredients
Pure milk 1900 ml, whipped cream 100 ml, 2 g of bacterial powder and 50 g of fine sugar.
Detailed practice
1, first of all, to disinfect the containers containing yogurt, I use boiling water to rinse the containers, and the containers containing yogurt must be resistant to high temperature. The containers sterilized at high temperature can be used by drying water, or you can use the oven for high temperature disinfection, and the temperature is set at 150 degrees for baking 15 minutes.
2. Then pour the whipped cream into the milk pan, add a proper amount of fine sugar and stir well. Cook on low heat until the sugar melts, and then turn off the heat.
3. When the light cream is cooled to a slight temperature, pour the bacterial powder into a small bowl. Two small bags of bacterial powder are 2g. Add 100 ml of milk and stir well, and then mix the remaining milk with it evenly. In this step, many small partners made mistakes in operation, and the bacteria powder and milk were not fully mixed, resulting in the yogurt not solidifying.
4. Pour the milk with bacterial powder into the whipped cream and stir it evenly. Pay attention to the temperature of the liquid not exceeding 40 degrees, otherwise it will fail easily.
5. Put it in a sterilized glass container and skim off the bubbles on the surface. I prepared 6 glasses and 4 glass bottles to put it in.
Because the glass container I use has no lid, I use tin foil to seal the bottle mouth.
6. Put the glass container filled with yogurt into the baking tray, then put it into the oven, and select the fermentation function at 43 degrees for 8 hours. Different ovens have different temperatures, which should be set according to your own oven.
If there is no fermentation stall in the oven, you can adjust the upper and lower tubes to about 40 to 50 degrees. This temperature also depends on the temper of each oven. You can try it several times by yourself.
The yogurt is fermented for 8 hours, then taken out and cooled, and then put in the refrigerator for 4 hours before eating, which makes it taste better.
Say a few more words
1, fermented appearance, more like tofu brain, there is a thin layer of water on the surface, this is called whey, it is a good thing, don't pour it.
If you keep it in the refrigerator, the water will separate. It's bacterial water. Don't throw it away. Just stir the yogurt.
2. It is best to finish drinking homemade yogurt within 3 days. At this time, yogurt contains the most beneficial bacteria and has the best drinking effect.
3. Why should I put it in the refrigerator for a while before eating?
In fact, this process is called passivation, which makes yogurt more viscous.
What is passivation is popularized here. For production, we call it post-ripening process. After this process, yogurt has the following advantages: First, yogurt is cooled in time and cooked, which mainly controls the acidity of the product, that is, the reproduction of lactic acid bacteria and bifidobacteria is inhibited, which will not lead to excessive acidity of yogurt and moderate taste. Secondly, after the yogurt is fermented, it tastes single, and the internal transformation of proteins and so on is not complete under the action of lactic acid bacteria. Passivation of this process will produce aromatic substances such as acetone, which will increase the taste of yogurt.
Although it's a bit wordy, it's actually very simple to make your own yogurt. Fermented yogurt with a better taste in the supermarket costs eight or nine yuan for a small cup. For those who like to drink yogurt, they can still save a lot of money by making their own nutrition without adding.