Homemade yogurt

1

All the materials are ready, so the yogurt and the containers are treated with hot water。

2

Take 60 grams of milk powder and pour it into the disinfected container。

3

hot water pouring into a bowl of 200g hot water pouring into a container filled with powdered milk powder mixed with chopsticks and water fully integrated with sediment-free particles。

4

Sterilized yogurt machines are embroiled in hot water at 38-40 degrees。

5

The yoghurt rips off the surface seal paper and pours into the mixed yogurt, with chopsticks and 50 per cent of each。

6

Cover the yogurt cap and plug in the power stationary fermentation for eight hours。

7

Before drinking, you can also make yogurt or yogurt for your own taste of nuts or fruit。

One: A good yogurt can be made of fruit or fruit that you like, or a fruit yogurt or sour grandmother. 2: Hot water must not be below 38°C to above 40°C, or too low or too high will cause yoghurt to fail. 3: The fermentation process does not take too long or unstopp the yogurt cap to expose yogurt to air, which also results in yogurt failure. 4: The milk powder I use can also be replaced with other milk powder. 5: The yogurt is not fermentable for too long and is usually the easiest eight hours. 6: Where there is no yogurt in the family, it can be replaced with yogurt powder, although the fermentation period is extended to 10-11 hours. 7: The more yoghurt fermented with milk powder, the more sour。