Yoghurt is a milk product that uses fresh milk as raw material, is pasteurized, and then adds beneficial bacteria (starter) to the milk. After fermentation, it is then cooled and filled. The fermentation process of yogurt requires air.

Attached are the fermentation methods and steps for making yogurt

1. Raw materials and tools: 200ML pure fresh milk, 125g yogurt, rice cooker, porcelain cup with lid, microwave oven, spoon .

2. Production steps:

(1) Put the porcelain cup and spoon into a rice cooker with water and boil for 10 minutes (high temperature sterilization);

( 2) Heat the fresh milk in the microwave (48 degrees Celsius to 52 degrees Celsius). Put the heated milk in the refrigerator and adjust the temperature to about 2 degrees Celsius to 5 degrees Celsius (warm is enough)

(3) Pour the warm milk into a sterilized porcelain cup;

(4) Pour the yogurt into the warm milk, 1 to 2 spoons is enough, and then stir with the warm milk Evenly;

(5) First pour out the hot water in the rice cooker, then put the yogurt into the rice cooker, seal it well, and use the residual heat to ferment. (Note: The rice cooker is powered off)

(6) Place it in the rice cooker for 8-10 hours, then take it out and eat it.

From a nutritional point of view, when milk is fermented to make yogurt, the fermentation process causes about 20% of the sugar and protein in the milk to be broken down into small molecules (such as galactose, lactic acid, and small peptide chains). and amino acids, etc.). The fat content in milk is generally 3%-5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, during the fermentation process, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12, etc.