Yogurt
By VicentaLakin
It's hot. It's hot. It's hot
Recipe Recommendations
- whole milk 2L
- sugar 90g
- yogurt bacteria 2 bags
Steps for Yogurt
1
twelve cups of milk of 200ml, a probe thermometer, and a pair of chopsticks, are boiled with boiling water to disinfect and dry。
2
The milk pot is small and boiled twice, with 45 grams of sugar per litre. Sugar called the milk pot。
3
Boiled into a small fire of milk, mixed to melt sugar. (I usually boil to about 40 degrees, sugar is fully melted) Milk temperatures 35-40 to yoghurt (or a can of homemade yogurt as a seed)。
4
More than 50 times to fully melt the yogurt。
5
Scan it in the glass and cover it. An extra little friend's glass is also disinfected
6
The oven fermentation mode, 30-35 degrees upper and lower, usually 8 hours. 22:00 to 6:00 a.m. It's half-priced at Peak Valley
7
One hour into cold storage. Tastes good in a week。
8
The amount of sugar has been reduced considerably, it is relatively light, it can be added to the fruit you like, milking, chocolate。
9
It's like tofu. It's sweet in acid. Let's do it
10
Everything's fine. Sterilization, full mixing, a good percentage, and Zero Cooking。