Preparation materials:

1, a cup/bag/box of yogurt of any brand (as a "starter" for the first time)

2, two tablespoons of white sugar (rock sugar, honey, without sugar)

3, a big bag of milk (500g, it is said that milk containing antibiotics can't make yogurt, I don't know whether it is true or not)

4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)

Production process:

1, 5 spoons of yogurt (starter) into the container.

2, 2 spoonfuls of sugar into the container (love to eat sweet, want to lose weight, not afraid of acid), and then add it, but I put it first, mainly because I can't bear to "spoil" the yogurt.

3. Add the milk and mix well.

4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius 12 hours, when my home 18 degrees, it is really "eating" rather than "drinking" to eat at night and eat at night in the morning. At present, the milk consumption in my home has doubled)

5. Wait patiently for about 12 hours and open the lid (no peeking in the middle! ) ... solidified like tofu brain, it was successful, and Pinghu should be described as a mirror.

6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.

Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir well and let it stand 12 hour or so.

It will be better to add the fruit in the market and ice it, but you must leave the "white" yogurt as a primer first.

Complex version:

Raw materials:

500ml of pure milk (after many experiments, Wandashan carton pure milk is the best) Original yogurt 125ml (used as a strain, the experiment proves that Wan Jiabao original yogurt is the best).

Tools:

Electric cooker, porcelain cup with lid, spoon, microwave oven (milk can 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 add water to boil 10 minutes for disinfection.

2. Take out the cup and pour it into the milk (7 minutes 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 wall of the hand mold cup 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- 10 hour, low-sugar yogurt will be ready ~ ~ If it is made at night, you can drink delicious yogurt the next morning ~ ~

Successful yogurt is semi-solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, and it smells like milk. If you are not afraid of fat and like sweets, you can add sugar before eating. Do not put sugar before fermentation.

Homemade 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's better to drink it as you make it ~ ~

Precautions:

1. The strain yogurt used can't be added with fruit, let alone fruity yogurt.

2. If the temperature of milk heating is too high, it will kill lactic acid bacteria in yogurt and cause fermentation failure. If the temperature is too low, it will cause slow fermentation, so it is not too hot to touch (microwave heating often causes uneven heating, so you should stir it with a spoon and try the temperature again).

3. Do not use the heat preservation file of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation and fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use a covered porcelain cup for fermentation containers, and a hard plastic cup is also acceptable, but if the quality of the quilt is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectant for container disinfection, because if it is not cleaned, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. There are anti-milk (containing antibiotics) or reduced milk (milk reduced from milk powder) which are not suitable for cooperative production of yogurt.

7. Strain yogurt occasionally fails to ferment because of its unstable quality.