Ingredients:

Pure milk………………………………500ml

Original yogurt………… ……………125ml

Tools:

Rice cooker, porcelain cup with lid, spoon, microwave (you can also use other methods to heat milk, but using a microwave is not only faster, but And the heating temperature is easy to control)

Method:

1. Place the porcelain cup (with lid) and spoon in a rice cooker, add water and boil for 10 minutes to sterilize.

2． Take out the cup and pour it into the milk (70% full. If the milk is newly opened, it has been sterilized very well and does not need to be boiled for sterilization). Put the milk in the microwave to heat it until the wall of the cup is not hot when you touch it.

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

4. Turn off the power of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker lid, cover it with a clean towel or other insulation items, and use the residual heat in the pot for fermentation.

5. After 8 to 10 hours, the low-sugar yogurt will be ready. If you make it at night, you can have delicious yogurt the next morning.

Notes:

1. The culture yogurt used cannot be used with fruit ingredients, let alone fruit-flavored yogurt.

2． If the temperature of heating the milk is too high, it will kill the lactic acid bacteria in the yogurt and cause fermentation failure. If the temperature is too low, it will cause the fermentation to be slow. The temperature should not be hot to the touch.

3． Do not use the heat preservation setting of the rice cooker for fermentation because the heat preservation temperature is too high. During the heat preservation fermentation, the rice cooker must be powered off. If you are making yogurt in winter, you can put the porcelain cup on the heater to ferment.

4. It is best to use a porcelain cup with a lid for the fermentation container, and a hard plastic cup can also be used. However, if the quality of the cup is not up to standard, it will easily deform during heating and sterilization. The lid is very important. Lactic acid bacteria are anaerobic bacteria, and an anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectant when sterilizing the container, because if it is not rinsed cleanly, it will kill the lactic acid bacteria and cause the fermentation to fail. Heat sterilization is the safest method.

6. Anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) are not suitable as raw materials for making yogurt.

7. Successful yogurt is semi-solidified, with a white and smooth surface, no whey (light yellow transparent liquid) precipitated, and a milky aroma. If you are not afraid of obesity and like sweets, you can add sugar before eating. Do not add sugar before fermentation.

8. The shelf life of homemade yogurt is 2 to 3 days.