Yogurt is nutritious and easy to absorb ~ ~ but yogurt sold in the market is not only high in sugar content, but also expensive. It's better to make it economical by yourself, and you won't get fat if you eat more ~ ~

Ingredients: 500ml pure milk (milk powder can be blended, but full-fat sweet milk powder can't be blended, preferably sugar-free full-fat milk powder) pure yogurt 125ml (used as a strain, it must be original).

Tools: rice cooker, porcelain cup with lid, spoon, microwave oven (milk can also be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature)

Production method:

1. Put the porcelain cup (together with the pot cover) and spoon into the rice cooker, add water to boil 10 minutes for disinfection (its? Pepper school? Hey? What else is there? Jing?

2. Take out the cup and pour it into the milk (7 minutes is full, if the milk is newly opened, it has been disinfected, and it does not need to be boiled and disinfected), and put the milk in the microwave oven to heat it so that the hand mold cup wall is not hot.

If it's milk in plastic bags, it's best to boil and dry it, and then do the next step if it's not scalded.

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

4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup in the rice cooker, cover it with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.

Low-sugar yogurt will be ready after 8- 10 hour ~ ~ If it is cooked at night, you can drink delicious yogurt the next morning ~ ~

Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitation, and smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Don't put sugar before fermentation.

Homemade yogurt can't be sealed, so its storage time is shorter than that sold in the market. It can only be stored in the refrigerator for 2-3 days, so it's better to drink while cooking ~ ~

Precautions:

1. Used strain yogurt can't be added with fruit, let alone fruit yogurt.

2. If the temperature of heated milk is too high, it will kill lactic acid bacteria in yogurt, leading to fermentation failure. Too low a temperature will cause slow fermentation, so don't burn it to the touch (microwave heating often causes uneven heating, so stir it with a spoon and try the temperature again).

3. Don't use the heat preservation file of the rice cooker for fermentation, because the heat preservation temperature is too high, and the rice cooker must be powered off during heat preservation fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use a porcelain cup with a lid or a hard plastic cup for fermentation containers, but if the quality of the quilt is not up to standard, it is easy to deform after heating and disinfection. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectants for disinfection of containers, because not cleaning will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. Raw materials resistant to milk (including antibiotics) are not suitable for making yogurt.

7. Due to the unstable quality, the strain yogurt occasionally leads to fermentation failure.

In short, explore more and practice more, and soon you will become a master of homemade yogurt.