The way to make home-made yogurt detailed introduction to understand at a glance

Many people like to drink yogurt, love do-it-yourself people will ponder their own at home can not make yogurt? Now I will introduce you to two ways to make homemade yogurt. Please read below.

Homemade yogurt method 1:

Materials: one pound of milk, a small box of commercially available yogurt to do the lead, two spoons of sugar

Practice: milk boiling to room temperature, plus yogurt sugar mix well.

Summer 6 hours or so is good, winter mix the milk into the yogurt machine, a few hours later you can drink homemade fresh and delicious yogurt. Remember to drink out of a small half-cup to do the next time the lead put away, do not be like my little one to drink the lead also.

After you've done this a few times, you'll find that the yogurt is thinner, don't worry, it's because we didn't put in a thickener? stabilizers and other additives. It's pure yogurt

Homemade Yogurt Method 2

It's very simple, and as long as you follow my step-by-step instructions, it's impossible to fail unless there's something wrong with the original milk or yogurt.

Tools and raw materials:

1, a bottle of yogurt seeds (you can use Vanguard's original flavor, although more expensive, but it is said that its strains are better; the other did not try. No matter what kind of yogurt you use as seed, it must be plain), 750-1000ml of plain milk, depending on the size of the container you prepare, feel free (a bottle of 125ml of Vanguard yogurt, you can do up to 2kg at a time).

2, a wide-mouth bottle (sterilized)

3, a stirring stick (sterilized)

4, a bucket

5, insulation (a sponge pillow, or something else, no, just two bath towels will do.)

6, filling material a (bath towel a piece)

7, a plastic bag or plastic wrap a sheet

8, hot water bag a

production process:

1, the yogurt out of the refrigerator, back to room temperature (to increase the activity of lactobacilli), standby.

2, the pure milk in hot water (bagged, as long as the warmth can be, 70-80 degrees; if 1kg box, to open a little more, 90-98 degrees) soak for 3-5 minutes, so that the pure milk is heated to about 40 degrees (conducive to the growth of lactic acid bacteria).

3, during the warm milk, prepare a bottle used to make yogurt (I use Nestle 400g of a large wide-mouth jar, once can do 750ml), boiling water sterilization; stirring stick a, boiling water sterilization. And fill the hot water bag inside with some hot water and set aside.

4, take the milk out of the hot water, dry the surface water (to prevent the pouring of milk, into the bottle, contaminated milk), pour into a wide-mouth bottle. Open the yogurt, in accordance with the ratio of 6% -10%, add yogurt seeds (750ml roughly add 60ml, half a bottle of yogurt), mix well with a stirring stick, cover with plastic wrap or plastic bag, tighten the mouth of the bottle.

5, in the bucket in turn into the insulation, hot water bag, wide-mouth bottle, and finally with a bath towel to fill the gap, cover the lid, press the weight.

6, wait 6 hours. Take out the wide mouth bottle, see the milk has become a cake like egg, that the production is successful.

Home-made yogurt method:

1) wash the thick mouth glass bottles or porcelain bottles (canned bottles are too large due to the mouth is easy to occur contamination of stray bacteria can not be used), full of milk, with a clean double-layer plastic film to cover the mouth of the bottle, and bundled with string, string bundling to be loose, because in the process of heating the bottle will produce a lot of steam, such as bundling too tight, the film will bulge through, easy to use! If the bundle is too tight, the film will be bulging and easily contaminated.

2) the glass bottle containing milk into the pot to boil for 30 minutes, the water soaked milk surface is appropriate, do not cover the lid, and then remove the cooling to the back of the hand when not hot to the touch can be.

3) Pour 2% to 4% of the market for fresh plain yogurt, such as Jiabao brand plain yogurt, Qinyong brand plain yogurt. Tie the plastic film tightly immediately after adding the bought yogurt to ensure an oxygen-free environment inside the bottle.

4) 10 hours at room temperature (30 ℃ above room temperature in summer can be), fresh milk emulsification as tofu brain, yogurt is ready.

5)Put the bottle of yogurt into 0 ~ 5 ℃ refrigerator for 2 ~ 4 hours, can be eaten.

Sugar can be added at the time of sterilization, can also be added at the time of eating, the amount of personal taste, or do not add.

Can make a separate small bottle, such as milk coagulation is very good, can be kept as a strain, but can not be used many times, because the home can not guarantee the aseptic operation, the strain into the freezer can be. If the bottle mouth film on the drum, inside the gas production, that has entered the gas-producing bacteria, can only be used for food, can not be retained as a strain.

Note

1. The strain of yogurt can not be used to add fruit, not to mention fruit-flavored yogurt.

2. Milk heating temperature, such as too high, will kill the lactic acid bacteria in the yogurt caused by the fermentation failure, such as the temperature is too low and will cause slow fermentation, in order to feel the degree of not hot (microwave heating is often caused by uneven heating, should be stirred with a spoon and then try the temperature).

3. You can't use the rice cooker's warming gear for fermentation, because the temperature of the warming is too high, and when the warming fermentation, the rice cooker must be powered off. If you make yogurt in the winter, you can put the porcelain cup on the heater to ferment.

4. Fermentation container with a lid porcelain cup is best, hard plastic cups can also be, but if the cup quality is not passable, heating and sterilization is easy to deformation. The lid is very important, lactobacilli are anaerobic bacteria, anaerobic environment is more conducive to fermentation.

5. It's best not to use disinfectant to sterilize the containers, because if you don't rinse them well, it will kill the lactobacilli and cause the fermentation to fail. Heat sterilization is the safest method.

6. Anti-milk (containing antibiotics) or reduced milk (milk powder reduced to milk) are not suitable for making yogurt ingredients.

7. The appearance of high-quality yogurt is milky white or slightly yellow, the surface is smooth, curd firm, fine tissue, texture uniformity, allowing a small amount of whey precipitation, no bubbles, moderately sweet and sour, there shall be no pungent taste and other odors. If there are bubbles in the yogurt or bottle cap on the drum or spicy flavor and other odors, that fresh milk in the fermentation process has been contaminated by bacteria can not be eaten.

8. Strain yogurt because the quality is not stable occasionally cause fermentation failure. In order to ensure the quality of yogurt, you can go to the drugstore to purchase some gold bifidus as a pure strain (the quality of gold bifidus is no doubt.). Moreover, yogurt fermented in this way is rich in bifidobacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, which are good for health. The proportion of 500ml whole milk with 3 tablets is appropriate (constant temperature closed fermentation time is 8.5 hours).

The above is the method of homemade yogurt, I hope it can help you. For more information about the method of homemade yogurt, please continue to pay attention to the Tuoba rabbit learning to decorate.