Old yogurt
By VicentaLakin
The yogurt has been bought for a long time and has been so busy it's really been forgotten. How can you forget when you're ashamed? The young man went home and gave him tutorials and was busy preparing for the children's interest classes. It's been a week and it's been so long. It was only a few days ago that I thought it would have expired, and I was afraid I'd fail when I started. My fears seem superfluous. I took four milks and a pack of yogurt, and it was really easy. The only thing that needs attention is small details. Why do you say that? It's gonna affect the beauty of yogurt. It doesn't matter。
Recipe Recommendations
- fresh milk 4 packs
- yogurt bacteria 1 Pack
- white granulated sugar 40 grams
- sweetening
- other
- several hours
- senior
Steps for Old yogurt
1
The material, four packs of yogurt, one pack of white sugar, 40 g. Sterilize the container first。
2
Three packs of fresh milk pour into the milk pot and burn。
3
It'll just melt in white sugar。
4
...and then a pack of fresh milk cooled to temperature of about 30 degrees into the yoghurt。
5
...into the container。
6
Cover the lid and close it if it has a vent。
7
...you can just put the yogurt cap on the bakery and wait for the yogurt to come out。Old yogurt Make Tips
I have to nag again: scald the container with boiling water for a few minutes. Of course, the lid must also be scalded; it is best to scald them separately. I set aside a pack of fresh milk to cool it down quickly and reduce the waiting time. Turn on low heat, and as soon as the white sugar dissolves, remove it from the heat; do not let it boil. Still being lazy, I didn't use a thermometer; I just touched the side of the pot with my hand and added the yogurt starter only when it felt like the temperature of my palm. If it is too hot, the yogurt starter will be killed, and that will result in failure. As long as the container is sterilized and the temperature is about the same as your palm, it won't fail. You don't need to add water to the bread maker. If you don't have a bread maker, you can use the rice cooker's keep-warm function. Add a small amount of warm water and place a rack to separate the yogurt from the water to avoid scalding it. Keep it warm for eight hours until the yogurt sets. If it hasn't set after eight hours, extend the time by 1 to 2 hours (generally, eight hours is enough in summer due to the high temperature, but in winter when the temperature is lower, it might take longer than eight hours).