How to make yogurt?

Question 1: How can pure milk 1L and yogurt 100-200ml make yogurt without a yogurt machine (remember to buy original yogurt. Look at the ingredients of yogurt, the effect of containing 3 kinds of bacteria is better)

1. Clean the high-temperature resistant container with a lid (preferably glass or stainless steel, or use a microwave lunch box if it is not available), and put the lid together in boiling water for cooking 1 min. This is for sterilization. There should be no other bacteria in the container for making yogurt. Well, mixed spoons or chopsticks should also be cooked together)

2. Put the pure milk in a sterilized container, steam it slightly from the water or heat it in a microwave oven 1 minute to 30-40 degrees-too hot will burn the lactic acid bacteria to death (you can pour it out and taste it, don't feel hot or cold. )

3. Add yogurt to the heated pure milk and stir well.

4, if the weather is warm, more than 20 degrees, put it in a dark place. In this weather, it is best to put it in a warm place. If you have an insulation bag or an ice bag, you can put it directly. I think the rice cooker is a good container. You can put a little warm water of 30-40 degrees in the rice cooker, then put the yogurt container in it, wrap it in clothes or blankets and keep warm. )

After 5, 8- 10 hours, the yogurt is ready! If the weather is cold, it may take a little longer.

pay attention to

1, put the yogurt in the refrigerator after it is ready, so as not to let it continue to ferment. The prepared yogurt should be eaten within 1 week.

2, homemade yogurt tastes sour, not delicious outside, add some honey or sugar to taste when eating.

3. Sometimes, the made yogurt may precipitate light yellow water, which is normal. It's okay. It's not broken.

Question 2: How to make the raw materials of handmade yogurt?

500 ml of pure milk

Yogurt baking powder 1 packaging

2 tablespoons of sugar and half a gram of food.

The practice of homemade yogurt

Illustration of homemade yogurt 1 1. Prepare 2 boxes of pure milk.

Instructions on how to make homemade yogurt 22. 1 package of yogurt baking powder

Instructions on how to make homemade yogurt 33. Sterilize the inner container, cover and stirring rod of the yogurt machine with boiling water (the inner container cannot be cleaned with detergent because the residual chemicals will kill the living bacteria and cannot be fermented).

How to make yogurt illustrations 44. Pour 2 boxes of pure milk into the inner container (Mengniu Yili's full-fat pure milk is the best), pour a small bag of mushroom powder, add 2 spoonfuls of sugar, and then stir well (be sure to stir well).

Illustration of the practice of homemade yogurt 55. Adding some warm water of about 50 degrees into the groove between the liner and the fuselage can shorten the fermentation time.

Homemade yogurt illustration 66. Plug in the yogurt machine and wait for 8- 12 hours (do not stir or shake the yogurt machine during this process).

Instructions for making homemade yogurt 77. Yogurt is ready in the morning, and it is still warm at this time (in fact, hot yogurt tastes good)

Instructions for making homemade yogurt 88. Put it in the refrigerator for a few hours, and yogurt tastes better.

Illustration of homemade yogurt practice 99. Add fruit, it tastes delicious (you can also add sugar, honey, jam and other fruits to taste)

Question 3: How to make homemade yogurt (solid) and a cup/bag/box of yogurt of any brand at home (as an appetizer for the first time)?

2, two spoonfuls of sugar (rock sugar, honey, no sugar)

3, a big bag of milk (500g, it is said that milk containing antibiotics can't be made into yogurt, I don't know if it's true or not).

4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)

Production process:

1, 5 spoonfuls of yogurt (starter) into the container.

2, 2 spoonfuls of sugar into the container (love to eat sweet, want to lose weight, not afraid of acid), and then add, but I put it first, mainly because I can't bear to "spoil" yogurt.

3. Add milk and mix well.

4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius needs 12 hours, when my home 18 degrees Celsius, it is really "eating" rather than "drinking", and the milk consumption in my home has doubled at present)

5, wait patiently 12 hours or so, open the lid (no peeking in the middle! ) ... solidified like tofu brain, successful, Pinghu should be said to be a mirror.

6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.

Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir evenly and let stand 12 hour or so.

It would be better to add the fruits in the market and chill them, but you must first save the "white" yogurt as the base.

Complex version:

Raw materials:

500ml pure milk (after many experiments, the pure milk packed in Wandashan carton is the best) 125ml original yogurt (used as a strain, the experiment proves that Wan Jiabao original yogurt is the best).

Tools:

Rice cooker, porcelain cup with lid, spoon, microwave oven (milk can be heated by other methods, but microwave oven is not only fast, but also easy to control the heating temperature)

Production method:

1. Put the porcelain cup (together with the pot cover) and spoon into the rice cooker, add water to boil 10 minutes for disinfection.

2. Take out the cup and pour it into the milk (7 minutes is full, if the milk is newly opened, it has been disinfected, and it does not need to be boiled and disinfected), and put the milk in the microwave oven to heat it so that the hand mold cup wall is not hot.

If it's milk in plastic bags, it's best to boil and dry it, and then do the next step if it's not scalded.

3. Add yogurt to warm milk, stir well with a spoon and cover it.

4. Turn off the power supply of the rice cooker, pour out the hot water in the pot, put the porcelain cup into the rice cooker, cover the rice cooker with a clean towel or other heat preservation items, and ferment with the waste heat in the pot.

Low-sugar yogurt will be ready after 8- 10 hour ~ ~ If it is cooked at night, you can drink delicious yogurt the next morning ~ ~

Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitation, and smells like milk. If you are not afraid of obesity and like sweets, you can add sugar before eating. Don't put sugar before fermentation.

Homemade yogurt can't be sealed, so its storage time is shorter than that sold in the market. It can only be stored in the refrigerator for 2-3 days, so it's better to drink while cooking ~ ~

Precautions:

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. Too low a temperature will cause slow fermentation, so don't burn it to the touch (microwave heating often causes uneven heating, so stir it with a spoon and try the temperature again).

3. Don't use the heat preservation file of the rice cooker for fermentation, because the heat preservation temperature is too high, and the rice cooker must be powered off during heat preservation fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use a porcelain cup with a lid or a hard plastic cup for fermentation containers, but if the quality of the quilt is not up to standard, it is easy to deform after heating and disinfection. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectants for disinfection of containers, because not cleaning will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. There are also anti-milk (including antibiotics) or reduced milk (milk reduced by milk powder) that are not suitable for cooperative production of yogurt.

7. Due to the unstable quality, the strain yogurt occasionally leads to fermentation failure. ...& gt& gt

Question 4: How do families make their own yogurt (it can't be simpler)

Preparation materials:

1, one cup/bag/box of yogurt of any brand (as the first introduction)

2, two spoonfuls of sugar (rock sugar, honey, no sugar)

3, a big bag of milk (500g, it is said that milk containing antibiotics can't be made into yogurt, I don't know if it's true or not).

4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)

Production process:

1, 5 spoonfuls of yogurt (starter) into the container.

2, 2 spoonfuls of sugar into the container (love to eat sweet, want to lose weight, not afraid of acid),

3. Add milk and mix well.

4. Cover the lid and put it in a higher temperature place (original reference value: 30 degrees Celsius needs 12 hours, when my home is 18 degrees Celsius, I eat it in the morning and eat it at night, really eating rather than drinking. At present, my family's milk consumption has doubled.

5, wait patiently 12 hours or so, open the lid (no peeking in the middle! ) ... solidified like tofu brain, successful, Pinghu should be said to be a mirror.

6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.

Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir evenly and let stand 12 hour or so.

If you add fruit from the market and ice it, it will taste better, but you must leave white yogurt as a guide first.

Question 5: What raw materials do you need for homemade yogurt?

Pure milk, plain yogurt, sugar (the ratio of pure milk and yogurt is 5: 1, and sugar can be more or less according to personal taste).

working methods

1. Prepare containers, fresh-keeping boxes or sealed bottles of finished products, wash them, scald them with boiling water and dry them for later use. 2. Put the milk and sugar into the pot, heat it to a slight boiling point on a low heat, and then leave the fire, constantly stirring during the period to avoid pasting the bottom. 3. When the pot wall is not hot, add the original yogurt and stir well. 4. Pour it into a container, wrap it in a towel and put it in a warm place to ferment until it is sticky. 5. Keep it in the refrigerator and freezer, carry it with you, and use a clean and oil-free spoon when taking it.

skill

1, milk is heated to a slight boiling point for disinfection, so that the shelf life of the finished product is longer. If the amount is small, it can be heated to a temperature that is not hot, and yogurt can be added directly. 2. The reason why the tepid temperature is emphasized is that this temperature is the most favorable for fermentation. If the temperature is too high, the bacteria will die, and if the temperature is too low, the fermentation time will be too long. 3, the amount of sugar added according to personal preferences, like sweet, more sugar, like sour, less sugar. 4. In the process of fermentation, it is best for inexperienced friends to observe the fermentation frequently to avoid over-fermentation. If you find that there is a transparent liquid in the top layer of the finished product, it is over-fermentation and the milk is clear. You must immediately move the yogurt into the refrigerator and mix it evenly when you eat it. Many children's shoes ask about fermentation time and answer this question: fermentation time varies with temperature. In the environment of more than 30 degrees in summer, the fermentation time is two or three hours, and the room temperature is about 20 degrees in winter, so it can be placed at room temperature for one night. 5. If the room temperature is too low, it is not conducive to fermentation. You can put yogurt in a slightly heated microwave oven, oven or rice cooker, or even a slightly heated steamer, but pay attention to controlling the temperature. Many children's shoes also ask this question. Here is a supplementary explanation: microwave oven for two or three minutes, and test the temperature in the oven by hand. If it doesn't feel hot, you can put yogurt in it for fermentation; Heat the water in the steamer, don't boil the water, turn off the heat when the temperature in the steamer is just not hot, and add yogurt for fermentation. Remember that it is the temperature in the steamer, not the water temperature; Similarly, ovens and rice cookers can be heated to a temperature that is not hot enough to ferment yogurt. If you have a kitchen thermometer, you can measure it. The temperature is about 30 degrees. If these auxiliary devices are used for fermentation, there is no need to wrap towels. 6. Don't finish the prepared yogurt, and leave some as a primer for making yogurt next time.

material

Ingredients: 500g milk, 50g plain yogurt, tools: 1 sealed fresh-keeping box, 1 spoon, 1 rice cooker, and accessories: boiled water and clear water.

working methods

1. Fresh-keeping box+lid and spoon are washed and scalded with boiling water. 2. Add clean water to the rice cooker, heat it until the wall of the cooker is slightly hot, pour 500g of milk into the fresh-keeping box, sit in the hot water of the rice cooker, cover the lid, and heat the milk until it is warm. 3. Take the fresh-keeping box with milk out of the rice cooker and cover it again. Add 50g yogurt to the milk. 4. Stir the milk and yogurt evenly with a spoon. 5. Cover the fresh-keeping box. 6. Put the fresh-keeping box into the rice cooker, cover it, turn off the power, and ferment for 12 hours (this is plain yogurt, without sugar and other additives! If you like sweetness, add a proper amount of honey and mix well, and it's ok)

Question 6: How to make yogurt at home? Make your own yogurt (it can't be simpler)

Preparation materials:

1, one cup/bag/box of yogurt of any brand (as the first introduction)

2, two spoonfuls of sugar (rock sugar, honey, no sugar)

3, a big bag of milk (500g, it is said that milk containing antibiotics can't be made into yogurt, I don't know if it's true or not).

4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)

Production process:

1, 5 tablespoons of yogurt (starter) in the container, 2 tablespoons of sugar in the container (like to eat sweet and put more, want to lose weight but not afraid of acid),

3. Add milk and mix well.

4. Cover the lid and put it in a higher temperature place (original reference value: 30 degrees Celsius needs 12 hours, when my home is 18 degrees Celsius, I eat it in the morning and eat it at night, really eating rather than drinking. At present, my family's milk consumption has doubled.

5, wait patiently 12 hours or so, open the lid (no peeking in the middle! ) ... solidified like tofu brain, successful, Pinghu should be said to be a mirror.

6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.

Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir evenly and let stand 12 hour or so.

If you add fruit from the market and ice it, it will taste better, but you must leave white yogurt as a guide first.

Question 7: How to make yogurt? Preparation materials:

1, one cup/bag/box of yogurt of any brand (as the first introduction)

2, two spoonfuls of sugar (rock sugar, honey, no sugar)

3, a big bag of milk (500g, it is said that milk containing antibiotics can't be made into yogurt, I don't know if it's true or not).

4, another clean container (lunch box, oil-free, water-free, sealed, transparent and beautiful is the best choice)

Production process:

1, 5 spoonfuls of yogurt (starter) into the container.

2, 2 spoonfuls of sugar into the container (love to eat sweet, want to lose weight, not afraid of acid), and then add, but I put it first, mainly because I can't bear to "spoil" yogurt.

3. Add milk and mix well.

4. Cover it and put it in a higher temperature place (the original reference value: 30 degrees Celsius needs 12 hours, when my home 18 degrees Celsius, it is really "eating" rather than "drinking", and the milk consumption in my home has doubled at present)

5, wait patiently 12 hours or so, open the lid (no peeking in the middle! ) ... solidified like tofu brain, successful, Pinghu should be said to be a mirror.

6, don't try so hard to taste, first set aside 5 tablespoons of yogurt as a primer.

Hehe, in fact, it is simply: 5 spoonfuls of yogurt +2 spoonfuls of sugar+1 bag of milk, stir evenly and let stand 12 hour or so.

It would be better to add the fruits in the market and chill them, but you must leave the "white" yogurt as a guide first.

Question 8: How to preserve homemade yogurt? If it is made of yogurt machine liner, it can be stored directly in the insurance layer of refrigerator for less than 7 days. It is normal to put the cup in the refrigerator and finish it as soon as possible.

Question 9: How to make homemade yogurt into yogurt? Name: Yogurt

Ingredients: five bags of Mongolian milk, one bag of homemade yogurt, one tablespoon of xylose, milk powder.

Exercise:

1, five bags of Mongolian milk, one bag of plain yogurt, one tablespoon of xylose and two tablespoons of milk powder, mix and stir evenly, and let stand for use.

2. Sterilize the yogurt cup in the microwave oven for one minute, then cool it and pour in the mixed milk.

3. Turn on the yogurt machine for 8 hours. Put the cup in, cover it, and make sure.

4. After the yogurt is ready, remove three pieces of gauze, put it on the flour sieve (or use a steamer instead), put a pot below, and then pour a certain amount of yogurt on the gauze.

5. The whey is filtered from the gauze into the basin. This process takes 4 hours. It can be filtered in the refrigerator in hot weather.

Question 10: How is yogurt made? 1. Put the porcelain cup (together with the pot cover) and spoon into the rice cooker, add water to boil 10 minutes for disinfection.

2. Take out the cup and pour it into the milk (7 minutes is full, if the milk is newly opened, it has been disinfected, and it does not need to be boiled and disinfected), and put the milk in the microwave oven to heat it so that the hand mold cup wall is not hot.

If it's milk in plastic bags, it's best to boil and dry it, and then do the next step if it's not scalded.

3. Add yogurt to warm milk, stir well with a spoon and cover it.

4. Turn off the power of the rice cooker, pour out the hot water in the cooker, put the porcelain cup in the rice cooker, cover it with a clean towel or other heat preservation items, and ferment with the waste heat in the cooker.

After 8- 10 hour, the low-sugar yogurt is ready. If it is cooked at night, you can drink delicious acid storage the next morning.

Successful yogurt is semi-solidified, with white and smooth surface, no whey (light yellow transparent liquid) precipitation, and smells like milk. If you like sweets, you can add sugar before eating. Don't put sugar before fermentation.

Homemade yogurt can't be sealed, so the storage time is shorter than that sold in the market, and it can only be stored in the refrigerator for 2-3 days.