1 Put a large bag of 500ML milk with the bag into the hot water because the bag is not very thin, so do not worry about the temperature of the milk heated excessively ~ ~ ~ ~ I am using the water in the water heater directly into the milk do not care about Continue to the next step

2 Cleaning containers I've always used Nescafé glass bottles clean, easy to clean with a lid, and it can be easily seen inside the fermentation of the bottle with water, and then wipe dry with a clean paper towel to ensure that the container is free of water and oil. I always use Nescafe glass bottles, clean, easy to clean, with lids, and can easily see the fermentation inside the bottle, wash the bottle with water, and then dry it with a clean paper towel to ensure that the container is free of water and oil

3 Steps to operate the bottle with about 70ML of yogurt, I am counting this way, because the 200ML of yogurt can be made three times, and add a spoonful of sugar, and then take out of the hot water from the unopened bag of milk and open the mouth, so that you can try to see the temperature

It feels like there is a temperature, but it can't be called hot. you can pour the milk directly into the container with the yogurt and mix it with a long-handled spoon (I mix it from the bottom upwards to mix the yogurt and milk well) taste it, then the contents of the bottle have both the flavor of milk and the taste of yogurt, but it's not very sour, so you can rest assured that the lid, the bottle can be placed at room temperature. I have a thermometer in my home and I saw the temperature of 25 degrees, I put the bottle on the top of my closet, and then I put the bottle on the top of my closet. I have a thermometer at home, so I put the bottle on top of my closet so I don't have to move it around (because when I made yogurt a while ago, I moved the bottle to a warmer temperature a couple of times because it didn't seem hot enough, but it turns out that shaking the bottle in between doesn't seem to be very good for the molding of the yogurt, and I know from experience)

At this point, all you have to do is wait patiently for the next 8 hours. 11 o'clock in the evening to see when it has solidified very well) wait until the yogurt solidified after you can put it in the refrigerator because continue to fermentation will have a layer of water, so it is better to put in the refrigerator

When you want to eat it will be able to have a deliciously thick yogurt to eat ha ha good indeed "eat" because the consistency can be scooped up with a small spoon to eat Specific practices are:

(1) first buy 1 bottle of sour milk as a strain, 1 bottle of sour milk can be inoculated with 5 bottles of fresh milk.

(2) Boil and sterilize the empty milk bottle used, and use it after it is cold.

(3) Heat the fresh milk and boil it for 1￣2 minutes, add 8% to 10% sugar in the boiling, and inoculate the boiled and sterilized milk when it is cooled down to 40￣43℃.

(4) Pour 1 bottle of sour milk bought back into 5 sterilized empty milk bottles, then immediately pour sterilized fresh milk into 5 bottles, stir and cover.

(5) Put it under the temperature of about 35 degrees Celsius for fermentation (if there is no condition, you can use a clean gauze or plastic bag to wrap the bottle of milk with stirring and cover, and put it on the stovetop for fermentation), and the curd can be formed after about 4￣6 hours (similar to the shape of bean curd flower), and then it can be moved to the refrigerator for freezing, and you can drink it on the second day. If you want to make sour milk continuously, you can use your own sour milk from the previous day as a strain.

If you don't have fresh milk, you can use powdered milk and make it by heating water at a ratio of 1 to 7￣8 and boil it to sterilize it.

Homemade yogurt - American style

recipe I've been using it for a few years now and it's absolutely reliable. Made another batch yesterday with excellent results.

1. Bring to a boil (just boiling is fine).

Why? Because the milk used is expired or almost expired, if you don't boil it, the bacteria will multiply and the yogurt will be too much to eat.

The process of cooking should be stirred in time, so as not to burn the bottom of the pot. The first thing you need to do is to put out the fire when it's about to open.

2. Add sugar

How much depends on how sweet you like it.

3. Cool

until slightly hot. Note that milk pasteurization is also about 60 degrees (Celsius). Adding priming at too high a temperature will kill the priming.

4. Add primer

For each half gallon of milk use a small can of your favorite yogurt, stirring well.

5. Bottling and fermentation

Use plastic cups, glass jars (such as those for Sriracha hot sauce) can be used, put such as the oven, heat. Electric oven as long as you see the electric wire red. Remember that the temperature is too high when adding the lead will kill the lead!

6. Enjoy!