Pure Milk is a lot of families have nutritional supplements, but this milk often drink also want to change the taste, want to drink a little bit of yogurt, and pure milk is a good raw material to make yogurt, then how to make yogurt this pure milk?

Pure milk Milk

1 container cleaning

Pure milk is the perfect medium for bacteria, and we do yogurt only lactobacilli, so the containers used to make yogurt need to be sterilized first, will be these containers with boiled water for half an hour, to remove the bacteria and grease components, to avoid the process of yogurt production by other bacteria pollution.

Container cleaning

2 room temperature to make yogurt

Lactic acid bacteria at room temperature has a certain degree of activity, therefore, with plain yogurt to provide lactic acid bacteria, will be plain milk and plain yogurt with 1:5 ratio, mix well, plain milk do not fill too full, and then sealing treatment, in the dark and dry out of the fermentation of 1~3 days can be opened for consumption.

Make yogurt at room temperature

3 Rice cooker yogurt

Rice cooker has the effect of heat preservation, which can make the temperature in the rice cooker is higher and more stable, therefore, after mixing the plain yogurt and pure milk, put it into the rice cooker, adjust the function to porridge, and select heat preservation on the key lifting, disconnect the power after one hour, don't open the lid, and continue to keep warm and cover for 3-4 hours, then take out the yogurt into a thick sample to eat. The yogurt will become thicker and can be eaten.

Rice cooker yogurt

4 homemade yogurt how to save

Homemade yogurt can not be sealed treatment, open as soon as possible after the need to eat, so save the time than the market boxes, bags, bottles of yogurt paragraph a lot of, therefore, do a good job of yogurt need to be put into the refrigerator as soon as possible, can be preserved for 2 ~ 3 days.

5 Notes on homemade yogurt

1. The strain of yogurt used can not be used to add fruit ingredients, not to mention fruit-flavored yogurt.

2. Milk heating temperature such as too high, will kill the lactic acid bacteria in the yogurt caused by fermentation failure.

3. The yogurt that provides the lactic acid bacteria must be plain yogurt, so you can't use yogurt that has been processed at a high temperature to ensure the activity of the lactic acid bacteria.