How to make original yogurt

Self-made original yogurt, the most important and crucial thing is the constant temperature tool. I don't know what the subject uses.

(1) If you use a simple and traditional push-type rice cooker (only a simple platen, cooking and heat preservation mode), it is not recommended because it is not easy to control the temperature (constant temperature);

2 If it is a rice cooker with its own yogurt mode, you can consider using it;

It is best to make yogurt with yogurt machine. After all, professional things should be handed over to professional machines!

Personally, I have measured that yogurt made by yogurt machine is more successful than yogurt made by rice cooker, and yogurt machine is not expensive. You can buy a good quality machine for forty or fifty yuan online! )

Materials for making yogurt:

(1) Full-fat pure milk (I usually take it for the whole family according to your own needs 1L).

② Fermented bacteria powder (you can buy it online or go to the supermarket to buy old yogurt as a "starter").

Yogurt production steps: (rice cooker version)

(1) scald the inner container of the rice cooker with boiling water of 100℃, and disinfect the inner cover with boiling water if possible;

(2) Pour the milk into the inner container of the rice cooker, evenly spread the fermented bacterial powder on the surface of the milk (old yogurt is poured with pure milk), cover it, and start the "yogurt mode" (generally, the time is about 12- 16h, and it will be acidified if the fermentation time is too long);

(3) Don't eat it in a hurry, seal it with plastic wrap and put it in the refrigerator for about 3-5 hours;

(4) Add honey, or other favorite fruits (according to personal preference), and mix well to finish!

Yogurt production steps: (Yogurt machine version)

(1) scald the container liner (sub-packaging container) with boiling water at 100℃, and disinfect the container cover (independent cover of sub-packaging container) with boiling water if possible;

(2) Pour the milk into the inner container, evenly spread the fermented bacterial powder on the surface of the milk (pour the old yogurt into pure milk), cover the lid and turn on the switch. Generally, it is about 12- 16h (it will be acidified if the fermentation time is too long), and it will be automatically timed regardless of time (if it is repackaged, the bacterial powder and milk can be mixed first and then poured into the repackaging container);

(3) Don't eat it in a hurry, seal it with plastic wrap and put it in the refrigerator for about 3-5 hours;

(4) Add honey, or other favorite fruits (according to personal preference), and mix well to finish!

Tips:

The principle of yogurt machine is to provide a constant temperature fermentation environment, not a high-tech machine, so there is no need to buy an expensive machine. Generally, more than 20 and 30 can be used online, and the quality of more than 40 and 50 is basically good. You don't have to waste money to buy an expensive yogurt machine, because inferior machines are prone to electricity safety problems, so I suggest you pay attention to this when buying;

The main principle of fermentation is that fungi decompose protein and lactose, so the effect of using full fat is better than degreasing, and the yogurt made is mellow.

③ Choose pure milk to prevent additives and antibiotics in other milk from killing fermenting bacteria. If there is sugar in milk, too high sugar concentration will also kill fermented bacteria, so it is best to use pure milk.

(4) Before making yogurt, all utensils that directly contact with ingredients must be disinfected to prevent bacteria or other fungi from polluting and affecting yogurt production;

⑤ In step (2), after adding the bacterial powder (old yogurt), it can be stirred with sterile chopsticks to make the bacterial powder (old yogurt) fully contact with the milk;

⑥ Passivate the yogurt in the cold storage layer of the refrigerator, so that the taste of the yogurt will be more mellow; Moreover, low temperature can prevent the fermentation of fermentation bacteria and prevent yogurt from over-fermentation, affecting the taste or deterioration)

I'm Qiangu Ku, who just moved in, and I'm concerned about food production in my life. Welcome everyone to pay attention and leave a message, and cook more food together!