Homemade yogurt

1

First, the materials for making yogurt: 1 pack of yogurt powder (I use Kawashi, one pack of yogurt), 1,000 grams of full milk and 50 grams of fine sugar。

2

packagings and tools for making yogurt: six for 200ml bottles, one for larger containers and one for spoons. to disinfect the above-mentioned tools with high temperature (i put them in boiling water for three minutes and dry them all with clean kitchen paper)

3

A thousand grams of milk will be poured into the container, and the bacterial powder and fine sugar will be poured into the container, and the whole sugar will be melted with a spoon。

4

With a spoon, the mixed milk liquid is thrown into the glass bottle and the cap is twisted。

5

Put it in the bread can。

6

Sets the yogurt function, which is the default for yogurt in this hot cyclone bread machine for a period of 8 hours and can be reconciled within 6-12 hours. Because it's a little hot now, I've changed seven hours。

7

Once the bread is ready, the yogurt will be removed and the yogurt will be stored in the freezer。

1. The optimal time to consume yogurt is usually within 3 days, as the probiotic content is highest at this stage. The longer it sits, the fewer probiotics remain. However, if the containers are thoroughly sterilized and the bottles are well-sealed, storing it in the refrigerator for one week is no problem. 2. I use 200ml glass bottles; three can barely fit in a single layer inside the bread machine bucket. I recommend placing two 200ml bottles and two 100ml bottles in one layer. If you do not have glass bottles, you can also operate directly in the bread machine bucket and portion it into suitable containers afterward, but be sure to pay attention to sterilization and sealing.