The oven makes yogurt

1

Prepare the material. The whole milk is selected because the higher the milk is, the easier it is to ferment。

2

Small bottles for yogurt boiled in open water。

3

The bottle is pulled out of the bottle in step 1, and the water drops out. The split bottles used in step 4 are also boiled。

4

900ml milk and sugar are heated to about 50 in the milk pan and evenly mix. after the fire was shut down, 100 ml of light cream was mixed. influencing powder at about 45 degrees and mixing it evenly. inverted in split bottle。

5

EACH BOTTLE IS FILLED WITH MILK, AND THE REMAINING MILK IS FILLED WITH SEVEN CENTS. I'M DOING 2L HERE, SO MORE。

6

Put the distributed yogurt in the middle of the oven. The oven is in the fermentation slot and the temperature is on 30 degrees. The average fermentation temperature is between 45 and 50 degrees and can be fermented for four to five hours. At fermentation, the oven is only working with the lower tube and, in order to avoid overheating, the oven is placed in the middle. If placed in the lower layer, the water temperature can be balanced by an appropriate temperature。

7

The fermented yoghurt is placed in the fridge and fermented, and this step cannot be omitted. Refrigerated fermentation gives yogurt a more aroma。

8

That's how the good yogurt is condensed。

9

With a spoon, it becomes liquid。

10

A thick liquid-like yogurt is silky。

11

It's delicious。

12

Bananas can also be added and used to make banana shakes, the least fatter。

13

Strawberries make strawberry shakes。

14

You can eat with strawberry sauce or all the fruits you like. The melons that have been bought recently are sweet and delicious。

1. Since making yogurt at home cannot be a sterile process, it must be as clean as possible. Therefore, yogurt bottles must be washed, and anything that comes into contact with milk needs to be scalded with hot water, then air-dried or oven-dried. 2. You can choose not to add heavy cream. Yogurt made with heavy cream will be thick and set, while yogurt made without it may be thick but will not be solid. 3. Small bottles need to be covered with lids; if there are no lids, wrap them tightly with plastic wrap. 4. Try to choose small bottles, because you can take out a single bottle each time you eat, which avoids contaminating the rest of the yogurt. 5. You can choose not to add sugar to make sugar-free yogurt. 6. Different starter cultures result in different yogurt textures. Try to choose a starter culture that you like. 7. If you don't have an oven, you can use an insulated box with warm water, a yogurt maker, or any vessel that can create a constant temperature environment of 45 degrees. 8. 45 degrees is a suitable temperature for a child's bath water; it is slightly warmer than the human body but does not feel scalding. 9. Different temperatures result in different fermentation times. Once the yogurt becomes thick or sets, put it in the refrigerator immediately to avoid over-fermentation. 10. If you cannot drink cold yogurt, take it out to warm up or stir it in warm water before drinking.