To make homemade original yogurt, the most important and crucial thing is the constant temperature tool. I wonder what the questioner uses?

① If you are using a simple traditional push-type rice cooker (only a simple push plate, cooking and keeping warm modes), it is not recommended because it is not easy to control the temperature (constant temperature); ② If it is a rice cooker with a built-in yogurt mode.

You can consider using a rice pot; ③ It is best to use a yogurt machine to make yogurt. After all, professional things should be done by professional machines!

(I have personally tested that the yogurt made by a yogurt machine is more successful than that made by a rice cooker, and the yogurt machine is not expensive. You can buy a very good quality machine online for 40 to 50 yuan!) Ingredients for making yogurt

: ① Full-fat pure milk (determine the amount according to your own needs, I usually use 1L, the amount for the whole family) ② Fermented mushroom powder (you can buy it online, or you can go to the supermarket to buy old yogurt as a "primer") Steps to make yogurt:

(Rice cooker version) ① Boil the inner pot of the rice cooker with 100℃ boiling water. If possible, sterilize the inner pot lid with boiling water; ② Pour the milk into the inner pot of the rice cooker and sprinkle the fermented bacteria powder evenly on it.

Pour pure milk onto the surface of the milk (old yogurt is poured into pure milk), close the lid and turn on the "yoghurt mode" (usually about 12-16 hours, fermentation will be acidified if it is fermented for too long); ③ After the preparation is completed, do not rush to eat, seal it with plastic wrap,

Put it in the refrigerator for about 3-5 hours; ④ Add honey, or other favorite fruits (according to personal preference), stir evenly, and done!

Steps to make yogurt: (yoghurt machine version) ① Blanch the container liner (dispensing container) with 100°C boiling water. If possible, also sterilize the container lid (independent cover of the dispensing container) with boiling water; ② Pour the milk

Put it into the inner pot, sprinkle the fermented bacteria powder evenly on the surface of the milk (pour the old yogurt into pure milk), cover it, and turn on the switch. It usually takes about 12-16 hours (fermentation will be acidified if it is fermented for too long). The automatic timer can ignore the time (minutes).

For packaging, you can mix the bacterial powder and milk first and then pour it into the packaging container); ③ After the preparation is completed, do not rush to eat it, seal it with plastic wrap and put it in the refrigerator for about 3-5 hours; ④ Add honey, or other

Fruit of your choice (according to personal preference), stir evenly, and done!

Warm reminder: ① The principle of the yogurt machine is to provide a constant temperature fermentation environment. It is not a high-tech machine, so there is no need to buy an expensive machine. Generally, those in the 20s and 30s online can be used. The quality of the 40s and 50s is basically

Very good, you don’t need to waste money on buying expensive yogurt machines, because inferior machines are prone to electrical safety issues, so it is recommended that you pay attention to this when buying; ② The main principle of fermentation is that bacteria decompose protein and lactose, so

Using full-fat is better than skimming, and the resulting yogurt is mellower; ③ Pure milk is chosen to prevent additives, antibiotics, etc. in other milks from killing the fermenting bacteria. If there is sugar in the milk, the sugar concentration will be too high.

It will also kill the fermenting bacteria, so it is best to use pure milk; ④Be sure to disinfect all utensils that come into direct contact with the ingredients before making yogurt to prevent contamination by bacteria or other fungi and affect the making of yogurt; ⑤In step ②, add bacterial powder

(Old yogurt), you can use sterilized chopsticks to stir it so that the bacteria powder (Old yogurt) and milk are fully in contact; ⑥Put it in the refrigerator to passivate the yogurt, so that the taste of the yogurt will be more mellow; and the low temperature can

Let the fermentation bacteria stop fermentation to prevent the yogurt from over-fermenting, affecting the taste or deterioration) I am Qiangu Liang from Just No Meng, focusing on food production in life. Everyone is welcome to follow and leave a message, and let’s research, discover and make more food together!