Practice steps
1. Milk must be full-fat at room temperature. Be careful not to use skimmed milk and low-fat milk (these two kinds of milk are not conducive to fermentation). The milk temperature is not too cold, otherwise the bacterial powder will easily enter the inner wall of the yogurt machine and will not be stirred well during the later pouring.
2. Heat yogurt, lid, cup and spoon with boiled water for 2-3 days, that is, sterilize.
3. When the inner bile becomes 1/3 milk, add 1 small bag of bacteria and stir evenly. It is recommended to mix for a long time, and the bacterial powder must be completely dissolved.
4. Add the remaining 2/3 milk and stir well.
5. Cover it, add it into yogurt machine and ferment for 8- 10 hour. During this period, you can't open the yogurt machine cover. The longer the fermentation time, the more sour it is. You can control the fermentation time according to your own taste. I generally prefer 10 hour, sketching.
6, fermentation appearance, like tofu brain, thin surface, which is called whey, it is good and does not fall.
7. Pour yogurt into a clean container and send it to the refrigerator before drinking it after 6-8 hours of passivation.
Asian milk and late yogurt have become my life habit. Why should I drink yogurt at night? Because at 12 in the morning, it is the lowest time period containing blood calcium, which is beneficial to the absorption of calcium in food. Although milk still contains high calcium, there are more and more unique lactic acid and calcium in yogurt. The function of calcium absorption is simple, so it is best to drink yogurt and calcium at night. Making yogurt at home is very simple. Let's make handmade yogurt together to restore the original taste of yogurt itself!