There are many kinds of yogurt on the market now, with different fruit flavors, different technologies and different flavors. It's really delicious, sour and sweet. Especially in summer, when I feel very tired and weak, I will have a cup of frozen yogurt. The cold and sweet taste makes people feel refreshed at once. Yogurt is my favorite in summer. I believe many friends feel the same way with me. Recently, I like to make yogurt with milk powder, which feels mellow.
Making yogurt at home is very simple, but there are still mistakes or dissatisfaction. In fact, yogurt needs to pay attention to the following two points:
One: disinfection
The fermentation of yogurt needs high disinfection, and many people will be careless. If we ignore this point, it will not only lead to the failure of yogurt, but also be unhealthy to eat. Although there are no strict disinfection conditions at home, you can cook the tools in a steamer for a while. This disinfection method is still very simple and practical.
Second: temperature
There are two temperatures to pay attention to, one is the temperature of milk, and the other is to know the temperature suitable for fermenting bacteria. Whether it is bagged milk or boxed milk, it is generally stored in the refrigerator, and the temperature is low. When we do it, we need to heat it to about 40 degrees, so as to better activate the fermenting bacteria. Personally, it is very convenient to have a thermometer at home, so that the operation is very accurate and the failure rate will be minimized.
I have been making yogurt at home for more than four years. At first, I thought that yogurt on the market was very sweet, that is, it had high sugar content. If you drink it often, it will be sweet and greasy, and it doesn't feel suitable. Later, I found that making yogurt is not only cost-effective, but also can be adjusted by myself, so I have been making it, especially in summer.
This time we use milk powder to make yogurt. It tastes really good and strong. Even without sugar, it won't taste very sour.
Materials used
Whole milk powder:140g
Water: 800g
Fermented bacterial powder: 1g
Temperature reference: about 40 degrees.
Practice steps
1. Burn a pot of hot water first. When the water boils, open the lid and let it cool. In summer, the water temperature drops slowly. You can burn it two hours in advance and let it cool to 40 degrees.
2. When the hot water is cold, add water to the pot, boil it, put the spoon in boiling water, and disinfect it with boiling water for about 30 seconds. You can also cook it for a while. Don't use a sterilized spoon to touch unnecessary objects. I usually put it on the kitchen paper towel so that the spoon doesn't have to dry. When it is just scalded out of the pot, the temperature is very high, and the water on the surface will evaporate, so it is not necessary to wipe it again.
3. The inner container of yogurt machine is also operated in this way. Disinfect with boiling water for about 1 minute, and keep turning, so that the yogurt machine liner is scalded by hot water. Don't forget the bottom and sides of the lining. There is no need to warm the water in the yogurt machine. The temperature of the newly ironed liner is very high. When you take it out of the pot, the water evaporates almost, and a few drops of water will not affect it.
4. The lid of the yogurt machine is also scalded with boiling water for later use.
5. When the temperature of hot water in the pot is between 40-50 degrees, start to make milk powder. The inner container of yogurt machine is half hot water first. My container is 800g of water. Pour 400 grams of water into the tank first, and then pour 140 grams of milk powder. I used whole milk powder. Then mix well with a newly sterilized spoon.
6. At this time, the temperature of the milk is between 35 and 40 degrees, and then 1 bag of yogurt fermentation bacteria is poured in and stirred evenly; When pouring yogurt starter, the temperature of milk should not exceed 43 degrees. If it is too high, the yogurt fermentation bacteria will be burned without vitality and fermentation ability. Pour in the remaining 400g of water and mix well. The amount of water in my water tank is just right. You can adjust the amount of water according to the size of the container.
7. Cover and ferment on the yogurt machine for 6-8 hours. Most of the time, it is cooked at night and fermented all night.
8. This is yogurt that has been fermented all night and can be eaten. It will be better to eat it in the refrigerator in summer, and the yogurt will solidify better.
10. Frozen yogurt looks good in consistency. It is normal to have this yellow liquid in it. This is whey. Eating without sugar will not be too sour. You can match your favorite fruit and put some honey in it.
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Tips for making yogurt with milk powder
1. Boil hot water in advance. When the water cools to 40-50 degrees, start disinfecting spoons and tools, which can save time.
2. The temperature of milk powder can be determined according to your usual preferences. As long as you pay attention to the fermenting bacteria of yogurt, the temperature of milk should not exceed 43 degrees. If it is high, the yogurt fermentation bacteria will be burned without vitality, so there will be no fermentation vitality.
I use sugar-free whole milk powder for your reference.
Write it at the end
Don't forget your initiative, so that you can achieve your ultimate goal. Our busy work is to have a better life, and work needs a healthy body. We should know that a healthy body needs a reasonable diet and regular exercise. Cooking by yourself is not only to enjoy cooking, but also to make the family eat healthier. This is the initial heart.