Original yogurt

1

This is my usual product, which works well and can search for other fermented yogurt, each with its own ratio。

2

The container, the ordinary soup pot I use, has more than a litre of capacity, because I fermented with a litre of milk。

3

The container is first boiled with boiling water for disinfection or evaporation at high temperatures, with the same effect。

4

Decreasing pure milk a l。

5

Down into the container。

6

double bacterium with 1 g, and about 40 g white sugar (about six to seven centimetres in diameter, half a spoon in the shallow bottom of the soup, also measured in quail)。

7

Smash it for about two or three minutes, until sugar melts。

8

Put it in the oven, position. It's also possible to use yogurt

9

The upper-down temperature is moved to about 50 degrees, the switch is moved to the fermentation slot (the temperature is moved to close to 60 if the heat wind cycle is activated) and the time is moved to the long-through function (if the oven does not have a long-stop function, the hour is set again until more than 10 hours)。

10

In about eight hours, the fermented yoghurt will have a basic density, a thin and transparent layer of cream on the surface, and can smell light yogurt. At this point, 10 to 15 grams of white sugar (a quarter to a third of a small spoon in a six-and-seven-cm diameter diameter) is added to the mix of plaster and yogurt and sugar for about half a minute。

11

Two or four more hours. Take it out。

12

The density increases, and sour sweet tastes. Put it in the fridge, save it, lower the temperature, thicker and more sour sweet. Usually, refrigerators are kept for too long and are used best in two weeks。

13

If yoghurt is to be eaten, it can be eaten directly, sour and sweet, cool and soft and thick. It can also be made into various yogurt products。

If pure milk is full milk, it can be fermented directly for about 8 to 10 hours and lastly mixed with yogurt and lactation in the refrigerator. It takes about two hours for defamined milk to ferment. 2. Because of the high fat content of whole milk, which makes it easier to ferment, no sugar fractions are required, and mixing increases the capacity to ferment. 3. For fermentation to be simple and milk-heated, full milk is selected and defamin milk is selected for health. 4 Sugar increases fungal activity by adding part of the sugar, ensuring basic fermentation, mid-range sugar, fermentation for about eight hours, when the temperature is more appropriate, and a small amount of sugar increases the fungal activity to a greater extent. 5. High temperature sterilisation of containers reduces the effect of external bacteria on the fermentation of yoghurt. The yogurt has a breeding, lipid loss and digestive function, so it's popular with women's friends and with sports and fitness friends。