Folding auxiliary material

50 grams of yogurt

Folding seasoning

30 grams of sugar

The practice of folding old yogurt

1. Mix sugar and milk and heat until it is just hot, and stir until the sugar is completely melted.

2. Add yogurt and mix well, because my yogurt is refrigerated, so the milk is cooked a little hotter, so the temperature after neutralization is just over 30 degrees, and the fermentation is faster. If the yogurt is room temperature, don't burn the milk too hot, so as not to affect the activity of lactic acid bacteria.

3. Pour the evenly stirred milk into the attached fermentation bottle, which is exactly four bottles, about each150g.

4. Put the fermentation bottle into the bread maker, select 13 yogurt, and ferment for 8 hours. Remember to take out the stirring blade in advance to avoid accidentally touching the control panel, in case it turns into a mess.

Folding cooking skills

1, to choose delicious milk, I bought the Jiabao milk when I cooked it for the second time. I can't tell whether it smells like plastic or antibiotics. It's really inedible and I dumped it all. Later, every time I bought the "daily fresh milk bar", although their milk was expensive, the quality was always very good, and there was no problem after drinking it for so long;

2. At the beginning, you can use ordinary yogurt on the market as a strain. Try to buy one that needs refrigeration, has a short shelf life and contains less preservatives. Yogurt planted by oneself is solidified, so it is necessary to fully mix yogurt and milk with a manual eggbeater, or they are all pieces and fermented unevenly;

3, start to heat the milk first, which is convenient for sugar to melt, and it is also suitable for fermentation at around 30 C. Yogurt is better. [