Homemade yogurt can be made and drunk immediately, and it uses 100% pure milk. The yogurt made does not add any industrial additives, ensuring the nutritional value of the yogurt and the best drinking time.

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 not to use disinfectant for container sterilization, 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.

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

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

Heqike Milk Bar has a DIY area, allowing consumers to do it themselves and enjoy making their own yogurt! !