1. Choice of milk

It is best to choose whole milk, and common brands will do. Skim or low fat can also be made, but it will be thinner. Moreover, it is best to use milk at room temperature. If the milk temperature is too cold, the bacterial powder will be poured later, which will easily stick to the inner wall of the yogurt machine and is not easy to stir evenly.

2. Use mushroom powder or finished yogurt

You can use a small amount of finished yogurt as a starter, but it is better to use mushroom powder when making yogurt for the first time, because the finished yogurt you bought will have a certain production cycle from making to selling, and there may be few beneficial bacteria in the yogurt when you use it. At this time, if you use it again, the nutritional components will be much reduced.

mushroom powder can be purchased online, so I won't recommend the brand to you. I think there is little difference, and mushroom powder is super cheap! When choosing, the more strains, the better the nutrition and taste of yogurt.

I have summed up the key points of homemade yogurt, and read the collection that is not solidified and slippery several times

by light eating and slimming canteen

3. The use of bacterial powder

First, preservation. Yogurt powder needs to be frozen every day. Be careful not to refrigerate!

the second is the sequence of adding bacterial powder. You can pour a part of the milk first, then add the bacterial powder, and then pour the rest of the milk. Don't pour all the milk at once. Third, you must fully stir after adding the bacterial powder. Many people fail to make yogurt because the bacterial powder is not completely dissolved.

4. Disinfect

All containers and mixing tools must be disinfected, boiled in boiling water, cooked in a pot or sterilized at high temperature in the oven

5. Refrigerate

Fermented yogurt should be refrigerated for several hours before eating, and I will explain the specific reasons later.

6. You can add some whipped cream

Adding whipped cream can make yogurt taste better, so it is not recommended for those who lose weight.

specifically, how to make yogurt with whipped cream is as follows.

Homemade yogurt (yogurt machine version)

(shared from the bean and fruit food certification expert, Brother Qi)

If you have a yogurt machine, this is the easiest way to do it. Put milk and bacteria powder, then plug in the yogurt machine and wait for 8 hours. Here is the recipe of light cream version.

I have summarized the key points of homemade yogurt, and read the collection that is not solidified and slippery several times.

List of ingredients

85g of whole milk, 1 packet of yogurt powder, 15g of light cream, and 5g to 8g of sugar.

Detailed recipe

1. Boil a small pot of water, put the fermented container containing yogurt and stir it. If you don't cook it, you should also pour boiling water for a few minutes. I usually put the mixing tools in a container, pour boiling water, cover and stew for 1 minutes, so I feel more at ease.

In addition, you can dry all the containers with kitchen paper, and there can be no water, so the yogurt is easy to deteriorate.

2. Add sugar to the oil-free milk pot, and I used 7g.

people who lose weight or control sugar can put less or no sugar, or add sugar and honey when eating. I usually don't add sugar, but add some dried fruits, such as dried cranberries and raisins, or add some fresh fruit particles to adjust the taste and taste.

3. Add whipped cream and milk, and heat to 4 degrees with minimum fire to melt sugar. Turn off the fire (this temperature is probably what people can bear when taking a bath). Add a packet of yogurt powder and stir evenly

I have summed up the key points of homemade yogurt, and read it several times if it is not solidified and slippery.

4. Pour it into a sterilized container, put it in a yogurt machine, and plug in the lid to ferment for 8 to 12 hours.

The longer the fermentation time, the more sour the yogurt will taste. I control the fermentation time according to my own taste. Oh, I generally prefer 1 hours, which is slightly sour. Don't exceed 12 hours, otherwise it will be too sour

After fermentation, it will be better to put it in the refrigerator for one night.