How to make yogurt at home correctly

1. First of all, wash the stainless steel pot and spoon without oil. Containers, spoons, etc. It's all sterilized. It doesn't matter if there is no disinfection cabinet. Boiled water can be disinfected in a few minutes.

2. Pour the pure milk into the pot and lift the pot to the induction cooker. Cook pure milk slowly over medium heat, and stir the milk with a spoon at any time while cooking.

Don't burn the bottom of the milk. Boil the milk over medium fire until it boils. Put sugar on it, and then take stainless steel pot off. Let the milk in the pot cool while stirring. If possible, you can put a pot of ice under the pot to make the milk in the pot cool faster and keep the nutrition of the milk better.

4. Pour the yeast into the milk, stir it evenly, seal it, and ferment it at a temperature of 35-40 degrees (the sealed container can be placed next to the heater or air conditioner in winter). The fermentation time is about 6-8 hours in summer and a little longer in winter, about 9- 10 hour. Put it in the refrigerator, put it in the refrigerator. You can eat it in a few hours.

Extended data:

Yogurt is a kind of dairy product which takes milk as raw material, adds beneficial bacteria (starter) to pasteurized milk, ferments, and then cools and fills.

Tips for making yogurt: The required constant temperature fermentation instruments can also be replaced by stews, rice cookers, thermos bottles, ovens, microwave ovens with barbecue functions, bowl dryers, disinfection cupboards, plug-in heat preservation devices, etc. In short, we should have the spirit of experiment. For the first time, we should test the temperature change and fermentation time. If the temperature decreases, the fermentation time will be lengthened.

1. It is best to disinfect all the instruments used in production with boiling water first.

2. The optimum temperature for lactic acid bacteria fermentation is 43-45℃. Too high temperature will kill bacteria, too low temperature will prolong fermentation time and affect flavor.

3. When making inoculation, you must choose the product with the latest production date. Because this newly produced yogurt has a large number of live bacteria, high activity and relatively stable quality, you must choose the original flavor. Other flavors are added with edible essence and pigment, which will affect the quality of yogurt.

4. Please choose general low-fat, full-fat pure milk or pure milk powder, and don't choose milk fortified with special nutrition or seasonings.

5. The fermentation time is 8 hours, and the error is 2 hours. The reason is that the insulation effect of the insulation device is unreasonable.

In addition to temperature, another main factor of homemade yogurt is time, and the fermentation time of yogurt is not fixed. The quality of milk, the quality of yogurt baking powder, the ambient temperature, the initial temperature of milk and the constant temperature of yogurt machine will all affect the fermentation time.

References:

Baidu encyclopedia-yoghourt