Homemade yogurt

1

Insert half a pack of yogurt fermentants by pouring milk into the yogurt container。

2

Mixed and evenly mixed。

3

The yogurt machine is equipped with a little bit of warm water of around 40 degrees, and the inside is purified with open water。

4

Put the mixed milk in the yogurt。

5

Put the yogurt on the power。

6

In 8-10 hours, the power was removed, the sour milk was ready to be condensed and pre-eating on the basis of personal preference for sugar or honey, jam, dried fruit, etc。

1. Making your own yogurt requires some ready-made yogurt as a starter, with a yogurt to milk ratio of roughly 1:4. Be sure to choose yogurt without added thickeners. 2. It is best to use a sealed glass container for fermenting the yogurt, and it should be free of water and oil; it is best to scald it with boiling water beforehand. 3. During fermentation, it is best to place it in a relatively warm place. If you are in the North, you can place it on a radiator; if in the South, put it inside a quilt. 4. The finished yogurt should be white and thick, with no whey separation. 5. If not finished, it should be placed in the refrigerator and eaten as soon as possible.