Method for making pure milk yogurt

Pure milk is a nutritional supplement for many families, but this kind of milk is often drunk with a little yogurt for a change. Pure milk is a good raw material for making yogurt, so how to make yogurt with this pure milk?

Pure milk

1 container cleaning

Pure milk is the perfect culture medium for fungi, and we only need lactic acid bacteria to make yogurt. Therefore, the containers used to make yogurt need to be disinfected first, and these containers should be boiled with boiling water for half an hour to remove fungi and oil components, so as to avoid being polluted by other fungi in the process of making yogurt.

Container cleaning

Making yogurt at room temperature 2

Lactic acid bacteria have certain activity at room temperature. So use plain yogurt to provide lactic acid bacteria. Pure milk and plain yogurt are mixed according to the ratio of 1:5, stirred evenly, and the pure milk is not too full, then sealed, fermented in the dark for 1~3 days, and then opened for eating.

Make yogurt at room temperature

3 rice cooker to make yogurt

The rice cooker has the function of heat preservation, which can make the temperature in the rice cooker higher and more stable. Therefore, after the original yogurt and pure milk are mixed evenly, put them into the rice cooker, turn the function to porridge cooking, press the button to keep warm, turn off the power after one hour, cover the lid for 3-4 hours and take them out, and the yogurt will become sticky and edible.

Cook yogurt with a rice cooker

4 How to preserve homemade yogurt?

Because homemade yogurt can't be sealed, it needs to be eaten as soon as possible after opening, so the storage time is much longer than that of boxed, bagged and bottled yogurt on the market. Therefore, the prepared yogurt needs to be put into the refrigerator as soon as possible and can be stored for 2~3 days.

Five points for attention in homemade yogurt

1. Used strain yogurt can't be added with fruit, let alone fruit yogurt.

2. If the temperature of heated milk is too high, it will kill lactic acid bacteria in yogurt, leading to fermentation failure.

3. Yogurt that provides lactic acid bacteria must be original yogurt. Therefore, it is impossible to ensure the activity of lactic acid bacteria with yogurt treated at high temperature.