Make yogurt

1

Bottles are to be boiled, high-temperature fungs are to be boiled, dry water is to be made, and the lids are to be nuanced with open water。

2

Get all the material ready。

3

Add fine sugar。

4

Add fine sugar and mix it to melt。

5

Feel the heat and heat with your hands, if measured at about 42°C. The temperature of the milk cannot exceed 45°C when you can leave the electromagnetic furnace and then add the powder, so that it does not affect the activity of the powder. It's just a little bit of a sour milk powder. When added to the powder, it continues to mix the powder with the milk。

6

it's distributed into small bottles, which can be divided into eight vials. one bottle of 100ml。

7

Add a proper amount of blueberry sauce (which can also be added to the hot milk)。

8

Put the bottle in the barrel, cover the bread machine, select yogurt and set it for eight hours。

9

The finished chart。

10

The finished chart。

11

The finished chart。

12

The finished chart。

During yogurt fermentation, do not disturb or shake them at will, so as not to affect the condensation of yogurt. In about 5-6 hours, the examination of the condensation can begin, and the tilted bottle is fermented if the yogurt does not flow or slightly flows, and can be fermented for an appropriate period of time to increase the acidity, but may not be too long before the emulsion is too acidic. The length of yoghurt fermentation is approximately 6-8 hours, with reference to when the yoghurt can be eaten immediately upon completion of the fermentation based on the condensation of yogurt, with a better taste after 10 hours of cooling in the refrigerator, with the preservation of the yogurt fermentation being around 7 days, with the highest amount of live bacteria in the first 3 days, and the recommended 5 days。