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).

Practice 1. Put the porcelain cup (together with the lid) and spoon in the rice cooker and boil it with water 10 minute for disinfection. 2. Take out the cup and pour it into the milk (seven minutes full, if the milk is newly opened, it has been disinfected well, so you don't need to boil it for disinfection). Put the milk in the microwave oven and heat it. It is advisable to touch the wall of the cup without burning your hands. 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. After 5.8 ~10 hour, the low-sugar yogurt is ready.

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 advisable not to touch it. 3. Do not use the heat preservation block 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. 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. 6. Anti-milk (containing antibiotics) or reduced milk (milk reduced with milk powder) are not suitable for the raw materials of yogurt. 7. Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitated, and it smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating, not before fermentation. 8. The shelf life of homemade yogurt is 2 ~ 3 days.