Yoghurt is a dish made from fresh milk and sugar. It's edible.

1. Ingredients preparation: fresh milk, sugar.

2. Prepare utensils: basins, pots, bottles, etc.

3. Production method: Use fresh milk without antibiotics and preservatives. It is required that the fat content is not higher than 3, the dry matter is higher than 8.5, and the acidity is less than 0.16. Add sugar in a ratio of 5 to 10 fresh milk, boil for 3 minutes and then filter. The filtered milk is then quickly cooled to 38°C to 42°C, and lactic acid bacteria are aseptically inoculated to make the strains evenly distributed. The inoculated milk should be packed into washed and sterilized milk bottles, sealed in time, and fermented at a constant temperature of 37°C ± 1°C for 4 to 6 hours. After fermentation, sampling should be carried out to check the acidity and coagulation conditions at any time. When the acidity is 0.58 and the coagulation meets the requirements, stop fermentation, carefully take it out and cool it at room temperature, then move it to a 2℃-6℃ refrigerator to cool.