1. Prepare a clean stainless steel bowl or glass bottle with a lid, and then use boiled water to scald it for a while. Remove to dry.

2. Pour 500ml of pure milk into the container, add 1g of bacterial powder, stir it with a sterilized spoon, and close the lid.

3. Pour some warm water into the electric pot (the temperature should not be too hot).

4. After about 15 minutes, touch the electric pot and the lid of the milk container. If your hands feel hot, turn off the power immediately.

5. After continuing to ferment for 1 hour, try the temperature of the milk container again. Just keep it warm. (The fermentation temperature is a little higher than the human body. I don’t have a thermometer, so it’s rough.) If it feels cold, If so, continue to press the keep warm button. Repeat the above steps.

6. I did the intermediate heat preservation and repeated it three times. After that, because the lactic acid bacteria multiplied, the milk temperature would be maintained at the appropriate temperature even if the heat preservation function was not pressed. Just let it ferment in the rice cooker. .

7. The fermentation time is less than 6 hours. It is ready. The yogurt is very thick and has an original sour taste. When eating, add some sugar or something, and the taste will be very good. If you can't finish it, wrap it in plastic wrap, refrigerate, and finish it within 2 days.