2. Take out the cup and pour it into the milk (7 minutes full, if the milk is newly opened, it has been disinfected well, so you don't need to boil it for disinfection), and put the milk in the microwave oven to heat it, so that the wall of the hand mold cup is not hot.
If it's milk in plastic bags, it's best to boil it and dry it until it's not hot, and then do the next step.
3. Add yogurt to warm milk, stir well with a spoon, and cover.
4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.
yoghurt
After 8- 10 hour, the low-sugar yogurt is ready. If it is cooked at night, you can drink delicious yogurt the next morning.
Successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, and it smells like milk. If you like sweets, you can add sugar before eating. Do not put sugar before fermentation.
Self-made yogurt can't be sealed, so the storage time is shorter than that sold in the market, and it can only be stored for 2-3 days in the refrigerator.
Precautions:
1. The strain yogurt used can't be added with fruit, let alone fruity yogurt.
2. If the temperature of milk heating is too high, it will kill lactic acid bacteria in yogurt and cause fermentation failure. If the temperature is too low, it will cause slow fermentation, so it is not too hot to touch (microwave heating often causes uneven heating, so you should stir it with a spoon and try the temperature again).
3. Do not use the heat preservation file of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation and 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 for fermentation containers, and a hard plastic cup is also acceptable, but if the quality of the cup is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.
5. It is best not to use disinfectant for container disinfection, because if it is not cleaned, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.
6. There are anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) which are not suitable for cooperative production of yogurt.
7. Strain yogurt occasionally fails to ferment because of its unstable quality.