Practice process:
1. Boil water. Burn all objects that will come into contact with milk with hot water to kill other molds and prevent molds from affecting the fermentation of powder. Need disinfection and sterilization: yogurt machine barrels (or cups), wooden chopsticks, bowls, spoons and so on.
Yogurt formula in fruit fishing
2. Pour the pure (fresh) milk into a bowl and add the bacterial powder. If there is no cup, immediately pour the milk into the stainless steel plate bucket. You can make fresh milk (7-day shelf life) or pure milk (only raw milk is in the ingredient list).
3. Stir the bacterial powder evenly with sterilized wooden chopsticks, and no bacterial powder can be seen. If it is a stainless steel barrel, it can be fermented here.
Yogurt formula in fruit fishing
4. Pour into the cups one by one. It is best to pour half of each cup first, and then pour the other half after all, so as to prevent the uneven spread of bacterial powder.
5, put some warm water in the yogurt machine in winter, which is helpful for the manufacture of alcohol. Do you need to put it in a cup in summer? 6. Connect the power supply. It takes 8- 1 1 hour to produce alcohol in winter and 6-8 hours in summer. The longer the time, the more sour the yogurt. Because during the fermentation of yogurt, you can't move and shake it and put it in an irrelevant area.
7. After the yogurt is ready, immediately move the auxiliary cup (stainless steel plate barrel) into freezing and passivate it for more than 4 hours. Yogurt is getting thinner and thinner no matter how thick it is.
skill
First of all, yogurt should choose low-fat varieties. Milk with high fatty acids usually thickens, which makes it ugly. Secondly, don't choose fresh fruit that will produce a lot of juice, because this will make yogurt thinner, such as melon, not be used as fried yogurt. Third, yogurt itself contains a certain strange smell, so the fresh fruit selected should have a higher sugar content to be delicious.