You can choose any one of whole milk powder, bagged fresh milk or bulk milk as raw milk and mix it with original yogurt: use whole milk powder as raw material, rinse the milk powder with hot water, then cool it to below 38℃-40℃, and adjust the consistency of the milk appropriately; Pour bulk milk into a container, boil and sterilize, and then cool to below 38℃-40℃ as raw milk; Bagged yogurt that can be eaten directly can be directly used as raw milk;
Note: The raw material temperature must be controlled below 38℃-40℃. If the raw materials are at refrigeration temperature, only the working hours need to be extended accordingly. The same operation steps
b)。
Pour the prepared raw milk and raw yogurt into a sealed reaction tank according to the ratio of 10: 1 and stir evenly (see the table of yogurt punching ratio for details).
c)。
Mix cold water and hot wat to 38-40° C, adding an infrared incubator to that corresponding graduation line: making one lit of yogurt, and adding water to the infrared incubator to the lower graduation line; To make two liters of yogurt, it is necessary to add water to the upper calibration line of the infrared incubator;
d)。
Put the sealed reaction cylinder filled with the mixture into the infrared thermostat, and cover it ... a).
You can choose any one of whole milk powder, bagged fresh milk or bulk milk as raw milk and mix it with original yogurt: use whole milk powder as raw material, rinse the milk powder with hot water, then cool it to below 38℃-40℃, and adjust the consistency of the milk appropriately; Pour bulk milk into a container, boil and sterilize, and then cool to below 38℃-40℃ as raw milk; Bagged yogurt that can be eaten directly can be directly used as raw milk;
Note: The raw material temperature must be controlled below 38℃-40℃. If the raw materials are at refrigeration temperature, only the working hours need to be extended accordingly. The same operation steps
b)。
Pour the prepared raw milk and raw yogurt into a sealed reaction tank according to the ratio of 10: 1 and stir evenly (see the table of yogurt punching ratio for details).
c)。
Mix cold water and hot wat to 38-40° C, adding an infrared incubator to that corresponding graduation line: making one lit of yogurt, and adding water to the infrared incubator to the lower graduation line; To make two liters of yogurt, it is necessary to add water to the upper calibration line of the infrared incubator;
d)。
Put the sealed reaction cylinder filled with the mixture into the infrared thermostat, and cover the inner and outer covers.
e)。
Plug in the power supply and turn it on. The LCD shows 0: 00, indicating that the power supply is in good contact.
f)。
Adjust the time button, usually between 5-7 hours, according to the length of time to adjust the consistency and acidity of yogurt. The longer the time, the stronger and more sour the yogurt will be.
g)。
Press the start button, and the LCD screen displays the sun icon, indicating that the yogurt machine is working normally; When the snowflake icon is displayed on the LCD screen, the time changes to 0: 00, indicating that the setting time has come. Please check the quality of yogurt production. If the consistency and sour taste are insufficient, you can reset the time to continue making. If it meets the requirements, put it in the refrigerator or store it at room temperature for a short time.
Edible storage method of yogurt
The finished yogurt can be eaten directly and tastes better after cooling; You can add your favorite raw materials such as juice, beverage, chocolate, sugar and dried fruit. Adding into the prepared yoghourt to prepare yoghourt with different tastes;