500 ml of whole milk and 80 ml of liquid yogurt.

Production process:

1, liquid yogurt+milk (direct method) and liquid yogurt+milk powder+whipped cream+milk were used to make yogurt, and the morphology and taste of the two were compared. The former is the same as the old yogurt used for the first time, with refreshing taste and white color. The latter is pasty, with strong flavor, rich fragrance, milky white color and yellowish color.

2, liquid yogurt+milk, stirred after solidification, constantly dripping yogurt, showing a wiredrawing effect.

3. Tips:

1. The container must be boiled or baked for disinfection to ensure that it is oil-free and water-free.

2. Sealed milk can be directly made into yogurt. If it has been unsealed, it should be boiled in a pot to 60-70 degrees, boiled slightly, cooled, and then mixed with yogurt.

3. After the yogurt and milk are mixed evenly, the taste is better after sieving.

4. Due to the different temperatures in different places, if the yogurt has not solidified for 8 hours, the bread machine can be extended to 9 hours or 10 hour.

5. Original yogurt, which tastes sour after being made, needs to be seasoned with sugar or jam.

6. It is best to choose whole milk, semi-fat milk and skim milk, and the effect of making yogurt is weak.

7. You can keep a small portion of yogurt. Make a starter next time, mix it with milk and continue to make yogurt.

8. I only make plain yogurt, but I can put sugar, usually 3%-5% of the total.

Second, homemade yogurt

Ingredients: 500 ml (g) of whole milk, 50-80 ml (g) of liquid yogurt, 5 g of milk powder and 40 g of whipped cream.

Production technology; '

1. Prepare materials, boil and disinfect small pots and glass bottles, and dry them.

2, milk and yogurt (or other materials), fully stir evenly (first mix a little milk with yogurt, milk powder, whipped cream, and then pour the rest of the milk).

3. Sieve the mixture and pour it into the bottle.

4. Put it into a yogurt machine, rice cooker or bread maker, start the yogurt mode and ferment for about 8 hours.

5. Let it cool and eat it directly. Add sugar, fruit or jam to make it taste better.

6. If you can't finish eating it, keep it fresh in the refrigerator for 3-4 days.

Third, Bifidobacterium factor yogurt

Materials: Pure milk (800 ml) light cream (80 g) white sugar (50 g) Bifidobacterium factor sour milk powder (1 bag).

Production process:

1. Boil the yogurt cup of the marble automatic frequency intelligent health pot imported from BOTHFOX/ Double Fox for sterilization, and then take it out to dry.

2. Pour the pure milk into the sterilized milk tank, add the white sugar, and stir while heating with low heat.

3. When the milk is heated to 42 to 45 degrees, turn off the fire.

4. Pour in the whipped cream and stir well, then add the Bifidobacterium sour milk powder.

5. Stir while adding, so that the Bifidobacterium acid milk powder is evenly distributed.

6. Pour into the yogurt cup.

7. Add an appropriate amount of warm water of 40 degrees Celsius to the imported marble self-frequency intelligent health pot of BOTHFOX/ Double Fox, and put it into the yogurt cup.

8. Warm water is better than half a cup of yogurt.

9. Turn on the power supply, start the heat preservation function, and the display will show the real-time water temperature.

10, about 8 hours later, take out the fermented yogurt and put it in the refrigerator for one night, which will have a better flavor.