1. First, prepare yogurt baking powder and yogurt machine.
2. Then pour the milk into the inner container of the yogurt machine, and then add the baking powder and stir well.
3. Add 8g of sugar and choose any brand of white sugar.
4. Then press the yogurt function on the yogurt machine and wait for ten hours.
5. When the time is up, pour out the yogurt and put it in a clean container.
6. Finally, put the yogurt in a bottle and put it in the refrigerator for 2 hours before eating.
raw materials: 5ml of pure milk, 125ml of plain yogurt (used as a strain, it must be original). Tools: rice cooker, porcelain cup with cover, spoon, microwave oven (milk can also be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature). Production method: 1. Put the porcelain cup (together with the lid) and spoon in the rice cooker and boil with water. The key is to disinfect the cup) 2. Take out the cup and pour in the milk (7 minutes is full, if the milk is newly opened, it has been disinfected well, so you don't need to boil it for disinfection), and put the milk in the microwave oven to heat it, so that the hand mold cup wall is not hot. If it's milk in plastic bags, it's best to boil it and dry it until it's not hot, and then do the next step. 3. Add yogurt to warm milk, stir well with a spoon, and cover. 4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker. After 8-1 hours, the low-sugar yogurt is ready ~ ~ If it is cooked at night, you can drink delicious yogurt the next morning ~ ~ The successful yogurt is semi-solidified, with a white and smooth surface, no whey (light yellow transparent liquid) precipitated, and it smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Do not put sugar before fermentation. Self-made yogurt can't be sealed, so the storage time is shorter than that sold in the market. It can only be stored for 2-3 days in the refrigerator, so it is better to drink it as you make it ~~
1. Prepare a liter of fresh milk and a cup of 1 grams of plain yogurt. 2. Prepare a glass bottle and a stirring rod. Wash them with boiling water and disinfect them. 3. Soak fresh milk in hot water for a while until the milk is warm, about 3-4 degrees, because this temperature is very suitable for the reproduction of lactic acid bacteria. Reference: Baidu knows 4. Pour warm milk into a sterilized glass bottle, put 15G of yogurt in it, and stir well. 5. Then cover it with plastic wrap. 6. Ferment at a temperature of about 35-45 degrees. Too high or too low is not suitable for the growth of lactic acid bacteria. 7. Take it out after six hours. Additional note: The constant-temperature fermentation apparatus needed for making the know-how of yogurt can also be replaced by stewing pot, electric rice cooker, thermos, oven, microwave oven with barbecue function, bowl dryer, disinfection cupboard, plug-in heat insulator, etc. In short, it is necessary to have experimental spirit, and test the temperature change and fermentation time more when making for the first time, and the fermentation time will be lengthened with the decrease of temperature.